Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): tell us
Ingredients
- 1 md Potato -- peeled and
- Coarsely
- Diced
- 1/2 md Carrot -- scraped and
- Thickly
- Sliced
- 1/2 md Onion -- peeled and
- Coarsely
- Diced
- 1 c -- water
- 1 ts Salt
- 16 oz Broccoli, frozen -- chopped
- 4 oz Tofu, firm -- crumbled
- 1/2 c Nutritional yeast flakes
- 1 tb Rice, brown, instant
- Uncooked
- 10 oz Mushrooms, canned; sliced
- Drained
- 3/4 c -- water
Preparation
Preheat oven to 350 degrees. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium high heat. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well. When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pour into a shallow, greased 1 1/2- to 2-quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole. Bake for 40 minutes, until golden and bubbling. Serves 4. Substitution: Instead of frozen broccoli, you can use 1 pound fresh broccoli (tops only), chopped and steamed briefly until crisp-tender, then cooled under cold-running water and drained thoroughly. Per serving: 279 cal; 16 g prot; 3 g fat; 46 g carb; 0 chol; 753 mg sod; 7 g fiber Source: Vegetarian Times, October 1993, Recipe Redux/MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
