The best delicious Tofu-vegetable Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tofu-vegetable Pot Pie recipe today!
Hello my friends, this Tofu-vegetable Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Tofu-vegetable Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Tofu-vegetable Pot Pie.
What Makes This Tofu-vegetable Pot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tofu-vegetable Pot Pie.
Ready to make this Tofu-vegetable Pot Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Apple juice or white wine
1 c Onion; sliced
2 Garlic cloves; minced
2 c Zucchini; sliced
2 Red bell peppers; seeded
-and chopped
2 Green bell peppers; seeded
-and chopped
1 c Carrots; sliced
1 c Swiss chard; chopped
1 c Corn, frozen
1/2 c Peas, frozen
4 oz Tofu, firm; cubed
Salt and pepper to taste
1/2 ts Thyme
1/4 ts Cayenne
Basic Biscuit Crust
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
From
Yields
8 Servings
Leave a Reply