| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Main dish | 4 | Servings |
INGREDIENTS
| 1 | md | Potato — peeled and |
| Coarsely | ||
| Diced | ||
| 1/2 | md | Carrot — scraped and |
| Thickly | ||
| Sliced | ||
| 1/2 | md | Onion — peeled and |
| Coarsely | ||
| Diced water | ||
| 1 | ts | Salt |
| 16 | oz | Broccoli, frozen — chopped |
| 4 | oz | Tofu, firm — crumbled |
| 1/2 | c | Nutritional yeast flakes |
| 1 | tb | Rice, brown, instant |
| Uncooked | ||
| 10 | oz | Mushrooms, canned; sliced |
| Drained water |
INSTRUCTIONS
Preheat oven to 350 degrees. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium high heat. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well. When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pour into a shallow, greased 1 1/2- to 2-quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole. Bake for 40 minutes, until golden and bubbling. Serves 4. Substitution: Instead of frozen broccoli, you can use 1 pound fresh broccoli (tops only), chopped and steamed briefly until crisp-tender, then cooled under cold-running water and drained thoroughly. Per serving: 279 cal; 16 g prot; 3 g fat; 46 g carb; 0 chol; 753 mg sod; 7 g fiber Source: Vegetarian Times, October 1993, Recipe Redux/MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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