| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
New, Vegtime6 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Peeled and cubed boiling potatoes |
| 4 |
ts |
Vegetable oil |
| 1/4 |
c |
Whole wheat flour or white flour |
| 1 1/2 |
c |
Vegetable broth |
| 1 |
tb |
Nutritional yeast flakes |
| 2 |
ts |
Soy sauce |
|
|
Salt and freshly ground black pepper |
|
|
Dough for two-crust 9-inch pie* |
| 1 |
md |
Onion; chopped |
| 1 |
c |
Small broccoli florets |
| 1/2 |
c |
Diced carrot |
| 1/4 |
c |
Corn kernels; fresh or frozen |
| 1/4 |
c |
Frozen peas |
INSTRUCTIONS
6 SERVINGS OVO-LACTO
Though this dish makes a satisfying supper on its own, you can also serve
it with crusty bread or a green salad.
* Homemade whole wheat pastry is best, but you can substitute a
store-bought crust
Preheat oven to 350F. Cook potatoes in lightly salted boiling water just
until render, about 10 minutes. Drain and set aside. Meanwhile, in medium
saucepan, heat oil over low heat. Stir in flour and cook, stirring, until
mixture is very thick, about 1 minute. Gradually add broth, stirring
constantly. Add nutritional yeast, soy sauce, salt and pepper, stirring
constantly. Remove sauce from heat and set aside.
Roll our bottom crust and fir into 9-inch pie plate. Scatter potatoes and
remaining vegetables over crust and spoon sauce over them. Place top crust
on pie, crimp edges and make a couple of slits in crust for steam vents.
Bake until crust is lightly browned, about 1 hour. Let stand 5 to
10 minutes before serving.
PER SERVING: 372 CAL.; 6G PROT.; 21G TOTAL FAT (5G SAT. FAT); 40G CARB.; 0
CHOL.; 419MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 46
Converted by MM_Buster v2.0l.
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