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Suggest a better descriptionFILLING: Steam tempeh for 20 minutes, then either shred or dice finely. Stir into the remaining ingredients in a large saucepan. Bring to a simmer & cook for 10 minutes, stirring occasionally. Remove from heat & set aside to cool. CRUST: Pre-heat oven to 400F. Combine all the pie crust ingredients until a soft dough is formed. Add more juice if necessary. Divide into 2 pieces, one slightly larger than the other. Place larger ball of dough onto a lightly floured surface & roll into a 9" circle. Place into an 8" pie plate. Spoon filling into the pie crust. Roll out remaining ball of dough & place on top of the filling. Seal & crimp the edges. Bake for 10 minutes & then reduce the heat to 325F & bake until the crust is lightly browned, about 30 minutes. Cool & serve. "Vegetarian Gourmet", Winter 1995 Posted to MM-Recipes Digest by "John Weber"
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 269 | ||
Calories from Fat: 89 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.6mg | 0 % | |
Potassium 404.3mg | 11 % | |
Total Carbohydrate 42.5g | 13 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 37.8g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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