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Tofu-vegetable pot pie

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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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