Spring Vegetable Pie

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* Exported from MasterCook *

 

Spring Vegetable Pie

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CRUST

1 cup all-purpose flour

1/4 teaspoon salt

1/2 stick chilled stick margarine -- cut into pieces

2 tablespoons cold water

FILLING

1 tablespoon corn oil

1 cup chopped onions

1/2 cup chopped carrot

1/2 cup chopped red bell pepper

1 cup chopped zucchini

2 tablespoons minced scallion

1 tablespoon minced garlic

1 cup sliced mushrooms (about 1/4 pound)

2 tablespoons minced fresh parsley, or 2 teaspoons dried

1 tablespoon minced fresh dill, or 1/4 teaspoon dried

1 teaspoon salt

1/8 teaspoon cayenne

2 1/2 cups extra-firm silken tofu -- drained

1/2 cup soy milk

2 tablespoons cornstarch dissolved in 2 tablespoons soy

milk

 

To make the crust, combine the flour and salt in a food processor, then add the

margarine and process using on/off pulses until the mixture is crumbly. Slowly

add enough water, pulsing the processor, to form a soft dough. Form the dough

into a ball, and flatten to a disc. Wrap the dough in plastic wrap and

refrigerate for 30 minutes. Preheat the oven to 375 degrees. Roll the dough

out on a lightly floured surface and fit into a 9-inch tart pan or pie plate.

Trim and flute the edges. Line the crust with aluminum foill, and fill with

dried beans. Bake for 10 minutes, or until the crust is set. Discard the foil

and beans. Continue baking until the crust is light brown, 8 to 10 minutes

longer, and remove from the oven. Keep the oven on.

To make the filling, heat the oil in a large saucepan over medium heat. Add the

onions, carrot, and bell pepper. Cover and cook 5 minutes, stirring

occasionally, until the vegetables begin to soften. Add the zucchini, scallion,

garlic, and mushrooms and continue cooking 3 minutes, stirring occasionally.

Add the parsley, dill, salt, cayenne, tofu and soy milk and continue cooking 2

minutes to blend the flavors. Stir in the cornstarch mixture. Pour the filling

into the crust and bake for 30 minutes.

 

 

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Per serving: 248 Calories (kcal); 12g Total Fat; (44% calories from fat); 11g

Protein; 24g Carbohydrate; 0mg Cholesterol; 604mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0