*  Exported from  MasterCook  *

                          TOFU-VEGETABLE POT PIE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetarian                       Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
 


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