Shepherd's Fall Vegetable Pie Recipe
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.
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.
Chef
