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Name: Tofu-Vegetable Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 ts Thyme; 1 c Apple juice or white wine; 2 Red bell peppers seeded; 1/4 ts Cayenne; salt and pepper to taste; Basic Biscuit Crust; 1 c Carrots sliced; 1 c Swiss chard chopped; 1/2 c Peas, frozen; 2 c Zucchini sliced; 1 c Corn, frozen; 2 Garlic minced; 2 Green bell peppers seeded; 4 oz Tofu firm, cubed; 1 c Onion sliced

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INGREDIENTS

1/2 ts Thyme
1 c Apple juice ; or white wine
2 Red bell peppers ; seeded
1/4 ts Cayenne
salt and pepper ; to taste
Basic Biscuit Crust
1 c Carrots ; sliced
1 c Swiss chard ; chopped
1/2 c Peas, frozen
2 c Zucchini ; sliced
1 c Corn, frozen
2 Garlic ; minced
2 Green bell peppers ; seeded
4 oz Tofu ; firm, cubed
1 c Onion ; sliced

INSTRUCTIONS

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

NOTES

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Tofu-Vegetable Pot Pie

1/2 ts Thyme
1 c Apple juice or white wine
2 Red bell peppers seeded
1/4 ts Cayenne
 salt and pepper to taste
 Basic Biscuit Crust
1 c Carrots sliced
1 c Swiss chard chopped
1/2 c Peas, frozen
2 c Zucchini sliced
1 c Corn, frozen
2 Garlic minced
2 Green bell peppers seeded
4 oz Tofu firm, cubed
1 c Onion sliced

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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Nutrition

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Serving Size: 1 Serving (215g)
Recipe Makes: 8

Calories: 87
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 %
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.

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Calories per serving: 87

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