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tofu-vegetable pot pie

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Apple juice or white wine

  2. 1 cup Onion; sliced

  3. 2 Garlic cloves; minced

  4. 2 cups Zucchini; sliced

  5. 2 Red bell peppers; seeded and chopped

  6. 2 Green bell peppers; seeded and chopped

  7. 1 cup Carrots; sliced

  8. 1 cup Swiss chard; chopped

  9. 1 cup Corn, frozen cup Peas, frozen

  10. 4 ounces Tofu, firm; cubed Salt and pepper to taste teaspoon Thyme teaspoon Cayenne Basic Biscuit Crust

Instructions Jump to Ingredients ↑

  1. 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

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