New-fashioned Pot Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Vegtime4 | 6 | Servings |
INGREDIENTS
| 1 | T | Safflower oil |
| 1 | Onion, chopped | |
| 1 | Carrot, peeled and diced | |
| 1 | lb | Extra-firm tofu |
| well-drained | ||
| Cut into 1/2-inch chunks | ||
| 1/2 | c | Frozen and thawed green peas |
| 1/4 | c | Chopped walnuts |
| 1 | T | Minced fresh parsley |
| 2 | c | Vegetable stock |
| 1 | T | Wheat-free tamari |
| 4 | t | Dried thyme |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 2 | T | Cornstarch dissolved in 2 |
| Tbs. water | ||
| 1 | c | Soy flour |
| 1/2 | c | Rice flour |
| 1/2 | c | Potato starch flour |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 1/4 | c | Safflower oil |
| 1/4 | c | Cold water |
INSTRUCTIONS
Wheat-and gluten-free 6 SERVINGS VEGAN In this recipe, a combination of soy, rice and potato starch flours are used in the crust; cornstarch replaces wheat flour as the thickener in the filling; and wheat-free tamari is used as a seasoning. If your're allergic to corn as well as wheat, use 1/4 cup mashed potatoes to replace the cornstarch mixture. Preheat oven to 350 degrees. In small skillet, heat oil over medium-high heat. Add onion and carrot and cook, stirring often, until softened, about 5 minutes. In 1 1/2 quart casserole, combine tofu, onion-carrot mixture, peas, walnuts and parsley. In medium saucepan, combine stock, tamari, thyme, salt and pepper. Bring to a boil over high heat. Reduce heat to low, whisk in cornstarch mixture and cook, whisking constantly until thickened, about 1 minute. Pour sauce over tofu and vegetables in casserole. Stir well to coat with sauce; set aside. Pastry: In food processor, combine flours, baking powder, salt and oil and process until mixture resembles coarse crumbs. With motor running, slowly add water through feed tube and process until dough forms a ball. Turn dough out onto a lightly floured surface and roll into shape of casserole dish. Carefully place crust over casserole, crimping edges. Bake until crust is lightly browned, about 45 minutes. Serve warm. PER SERVING: 178 CAL.; 7G PROT.; 8G TOTAL FAT (1G SAT. FAT); 23G CARB.; 0 CHOL.; 344MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 44 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 222
Calories From Fat: 165
Total Fat: 19.1g
Cholesterol: 0mg
Sodium: 350.2mg
Potassium: 201mg
Carbohydrates: 6.7g
Fiber: 2g
Sugar: 2.1g
Protein: 9.1g