Tofu-Vegetable Pot Pie Recipe




Tofu-Vegetable Pot Pie 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 oz tofu, firm, cubed
1 salt and pepper to taste
1/2 tsp thyme
1/4 tsp cayenne
1 basic biscuit crust

A Recipe for
Tofu-Vegetable Pot Pie

 

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This is a recipe for Tofu-Vegetable Pot Pie from the recipe cookbook of Recipes-to-go (Meal)


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Tofu-Vegetable Pot Pie

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Tofu-Vegetable Pot Pie 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

Serves: 8

 

 

 

 

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Tofu-Vegetable Pot Pie Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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