| 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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