Tofu-vegetable Pot Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Apple juice or white wine,
1 cup: Onion, sliced
2: Garlic cloves, minced
2 cup: Zucchini, sliced
2: Red bell peppers, seeded and chopped
2: Green bell peppers, seeded and chopped
1 cup: Carrots, sliced
1 cup: Swiss chard, chopped
1 cup: Corn, frozen
1/2 cup: Peas, frozen
4 ounce: Tofu, firm, cubed
Salt and pepper to taste,
1/2 tsp: Thyme,
1/4 tsp: Cayenne,
Basic Biscuit Crust,
Directions:
Preheat oven to 350 degrees. Coat an 8-cup casserole dish with
vegetable spray.
In a heavy pan over medium-high heat, heat juice or wine until
simmering; add onion and garlic. Cook, stirring, 3 minutes. Add
zucchini, peppers and carrots; cover and cook 5 minutes. Add chard,
corn, peas and tofu; cook, uncovered, 2 minutes. Remove from heat and
season with salt, pepper, thyme and cayenne.
Pour into prepared casserole dish. Top with Basic Biscuit Crust. Do
not seal edges. Bake 30 to 40 minutes, or until crust is golden
brown. Serves 8.
Per serving: 224 cal; 7 g prot; 4 g fat; 38 g carb; 8 mg chol; 444
mg sod; 4 g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
Source from luhu.jp
vegetable spray.
In a heavy pan over medium-high heat, heat juice or wine until
simmering; add onion and garlic. Cook, stirring, 3 minutes. Add
zucchini, peppers and carrots; cover and cook 5 minutes. Add chard,
corn, peas and tofu; cook, uncovered, 2 minutes. Remove from heat and
season with salt, pepper, thyme and cayenne.
Pour into prepared casserole dish. Top with Basic Biscuit Crust. Do
not seal edges. Bake 30 to 40 minutes, or until crust is golden
brown. Serves 8.
Per serving: 224 cal; 7 g prot; 4 g fat; 38 g carb; 8 mg chol; 444
mg sod; 4 g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
Source from luhu.jp