TOFU POT PIE
4 large carrots, peeled and diced
2 medium russet potatoes, peeled and diced
1 cup vegetable stock
1 cup soy milk
1/4 teaspoon salt
1/2 teaspoon white or black pepper
1 teaspoon poultry seasoning
2 cups frozen pearl onions
2 cups precooked peas frozen or canned, drained
4 ready-made piecrusts
1 pound firm tofu, cubed
Preheat oven to 375 F
In large saucepan combine stock, soymilk, poultry seasoning, pepper, carrots, potatoes, and salt and bring to a boil. Reduce heat, cover and simmer 25 minutes.
Add tofu, peas, and onions; continue simmering for 5 minutes.
Line two 8-inch pie dishes with piecrusts. Pour the mixture into the shells, top with remaining 2 piecrusts. Crimp the edges and cut 3 slashes in the top of each pie.
Bake 30 minutes or until lightly browned.
Servings: 12
4 large carrots, peeled and diced
2 medium russet potatoes, peeled and diced
1 cup vegetable stock
1 cup soy milk
1/4 teaspoon salt
1/2 teaspoon white or black pepper
1 teaspoon poultry seasoning
2 cups frozen pearl onions
2 cups precooked peas frozen or canned, drained
4 ready-made piecrusts
1 pound firm tofu, cubed
Preheat oven to 375 F
In large saucepan combine stock, soymilk, poultry seasoning, pepper, carrots, potatoes, and salt and bring to a boil. Reduce heat, cover and simmer 25 minutes.
Add tofu, peas, and onions; continue simmering for 5 minutes.
Line two 8-inch pie dishes with piecrusts. Pour the mixture into the shells, top with remaining 2 piecrusts. Crimp the edges and cut 3 slashes in the top of each pie.
Bake 30 minutes or until lightly browned.
Servings: 12
MsgID: 3137133
Shared by: Gladys/PR
In reply to: Recipe: Any Way You Like it - Vegetable Recipes ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Any Way You Like it - Vegetable Recipes ...
Board: Daily Recipe Swap at Recipelink.com
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