| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Main dish | 6 | Servings |
INGREDIENTS
| 2 | c | Broccoli florets |
| 1/2 | c | Scallions; sliced |
| 2 | Garlic cloves; minced | |
| 2 | tb | Oil |
| 2 | tb | Unbleached all-purpose flour |
| 1 | ts | Dried oregano |
| 1 | (9") pie crust | |
| 1 | pk | (10.5 oz) soft silken tofu; drained |
| 1/4 | c | Lemon juice |
| 1/4 | c | Tahini |
| 1/4 | c | Nutritional yeast |
| 2 | tb | Soy sauce |
| 1/3 | c | Wheat germ |
| pn | Paprika |
INSTRUCTIONS
Preheat oven to 350 deg. Saute broccoli, scallions, and garlic in oil for 3 minutes. Remove from heat, sprinkle with flour and oregano and toss to coat vegetables. Spread over bottom of pie crust. Place tofu, lemon juice, tahini, nutritional yeast and soy sauce in food processor and puree. Pour over vegetable mixture. Sprinkle with what germ and paprika. Bake until center is set, about 40 minutes. Remove from oven and set aside to cool for 10 minutes before serving. Per serving: 354 cal; 11 g prot; 225 mg sod; 26 g carb; 20 g fat; 0 mg chol; 231 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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