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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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 8|
|Calories from Fat: 8 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 62.6mg||2 %|
|Potassium 434.3mg||11 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 14.2g|
|Protein 3.6g||5 %|
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Calories per serving: 87
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