Tofu-vegetable pot pie
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Tofu-vegetable pot pie
  Pie    Vegetarian  
Last updated 6/12/2012 1:26:53 AM. Recipe ID 61526. Report a problem with this recipe.
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      Title: Tofu-vegetable pot pie
 Categories: Vegetarian, Main dish
      Yield: 8 Servings
 
      1 c  Apple juice or white wine
      1 c  Onion; sliced
      2    Garlic cloves; minced
      2 c  Zucchini; sliced
      2    Red bell peppers; seeded
           -and chopped
      2    Green bell peppers; seeded
           -and chopped
      1 c  Carrots; sliced
      1 c  Swiss chard; chopped
      1 c  Corn, frozen
    1/2 c  Peas, frozen
      4 oz Tofu, firm; cubed
           Salt and pepper to taste
    1/2 ts Thyme
    1/4 ts Cayenne
           Basic Biscuit Crust
 
   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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Recipe ID 61526 (Apr 03, 2005)

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