Summer Veggie Pie

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
172 7 1 9 3 381 21 3

recipe ingredients
13 ounces frozen shredded potatoes
salt and pepper to taste
1 large onion, sliced thinly
1/2 cup green onions, chopped
1 tsp. garlic, minced
2 tsp. olive oil
1-1/2 cup mushrooms, sliced thinly
3/4 cup broccoli, chopped
1 cup zucchini, sliced
1 pound extra firm tofu, drained
2 tsp. olive oil
2 Tbsp. lemon juice
1/2 tsp. garlic powder
1 tsp. salt
3 Tbsp. flour

recipe directions
Preheat oven to 350*F. Spray a baking sheet with nonstick cooking spray and spread with potatoes. Bake about 20 minutes, stirring occasionally, until softened and very lightly browned. Spray a 9 inch glass pie pan with nonstick cooking spray and add potatoes, pressing against bottom and sides of pan.

Heat 2 teaspoons of oil in a nonstick skillet and saute onions, green onions, and garlic until tender. Add broccoli, zucchini and mushrooms and stir until all are tender. Drain off any liquids, and place vegetables in a large mixing bowl.

In a food processor, blend tofu, 2 teaspoons olive oil, lemon juice, garlic powder, salt, and flour until smooth and well mixed. Add tofu mixture to vegetables and mix well. Pour mixture into prepared potato-lined pie plate. Sprinkle with paprika.

Bake at 350*F 30 to 40 minutes, or until firm and lightly browned on top. Cut into 6 slices to serve.


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