-CRUST-
3/4 c Barley flour or unbleached 1/2 ts Salt
-white flour 3 tb Oil
1/2 c Whole wheat flour or whole 1/4 c Water
-wheat pastry flour
FILLING
2 1/2 c Vegetable broth 1/4 ts Pepper
3 c Diced potatoes 1/2 ts Poultry seasoning
1 c Finely chopped carrot 1/2 c Soy milk or water (filling
1/2 c Chopped onion -tastes much richer with
1 c Frozen green peas, corn -soy milk)
-kernels, or chopped celery 1 pk Extra-firm tofu, drained,
-(or combination of any of -patted dry and cut into
-these equaling 1 cup) -cubes (10.5 oz or 16 oz)
1/2 c Chopped mushrooms (opt) Salt to taste
1/4 c Flour
From “The Teen’s Guide to Going Vegetarian,” an upcoming book by Judy
Krizmanic.
Crust: Mix together flours and salt. Stir in oil and mix in water.
Chill dough while making filling.
Filling: In a large saucepan, bring vegetable broth to a boil over
medium-high heat. Add potatoes, cover and cook 5 minutes. Add carrots,
onions, and celery. Cover and cook 3 minutes. Add peas and-or corn and
mushrooms. Cover and cook 2 minutes or until tender.
Combine flour, pepper and poultry seasoning. Add soy milk or water
and beat together well. Gradually add to vegetable mixture, stirring
well. Over medium-high heat, stir constantly for about 3 minutes, or
until mixture is thickened and bubbly. Remove from heat, stir in
tofu, and salt to taste.
To assemble: Heat oven to 350’F. Roll out dough to fit over the top
of a 9″ square casserole dish. Spoon tofu-vegetable mixture into
casserole dish and cover with crust, cutting off any extra dough and
folding over and pinching edges to seal. Cut 4 or 5 slits on top.
Bake for about 40 minutes, or until crust is done.
Nutritional analysis per serving: 342.5 calories; 11.1 grams total
fat (1.2 grams saturated fat); 12.9 grams protein; 46.3 grams
carbohydrates; 0 milligrams cholesterol; 265.5 milligrams sodium.
Yields
6 servings