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Shepherd's Fall Vegetable Pie

Fresh.n.Natural's picture
You should make this Shepherd's Fall Vegetable Pie if possible tonight. Shepherd's Fall Vegetable Pie is truly a boon to a veggie. You will fall in love with this one!
Ingredients
  Tofu 180 Milliliter, cubed (3/4 Cup)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Cornstarch 15 Milliliter (1 Tablespoon)
  Low fat plain yogurt 355 Milliliter (1 1/2 Cups)
  Peeled carrots 480 Milliliter, cut in large (2 Cups)
  Unpeeled parsnips 240 Milliliter, cut in large (1 Cup)
  Winter squash 480 Milliliter, cut in large (2 Cups)
  Butter 15 Milliliter (1 Tablespoon)
  Mushrooms 480 Milliliter, sliced (2 Cups)
  Sweet red pepper 1 Small, diced (Sweet/Hot)
  Garlic 1 Clove (5 gm), minced
  Ground ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cornstarch 30 Milliliter (2 Tablespoon)
  Kelp powder 1⁄4 Teaspoon
  Skim milk 240 Milliliter (1 Cup)
  Jarlsberg cheese/Swiss cheese 180 Milliliter (3/4 Cup)
Directions

Preheat oven to 375°F (190°C).
Combine the tofu and soy sauce; set aside.
Add 1 tbs cornstarch to the yogurt in a small bowl and set aside.
Steam the carrots, parsnips and squash until tender.
Melt the butter in a nonstick skillet; add mushrooms, red pepper, garlic, ginger and salt and saute until the mushrooms and pepper are tender.
Do not brown.
Combine 2 tbs cornstarch, optional kelp powder, cayenne and milk, and add to the mushroom mixture.
Bring to a boil, stirring constantly, and boil for 1 minute.
Remove from heat and stir in the cheese.
Fold in the tofu, then stir in the yogurt mixture.
Add the steamed vegetables and transfer the mixture to an ungreased 10-inch deep-dish pie plate.
Top with the unbaked crust, and slash the crust to let steam escape.
Bake for 35-40 minutes or until crust is lightly browned.

Recipe Summary

Method: 
Baked
Ingredient: 
Vegetable

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