Recipe By : Vegetarian Times, Nov 1993
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Olive oil
1/2 c Onion -- sliced
1/4 c Water
2 c Red potatoes -- cubed
1/2 c Carrots -- diced
2 md Leeks -- halved lengthwise
-and thinly sliced
2 c Tomatoes -- coarsely chopped
2 c Greens (kale, spinach,
-collard or turnip) -- chopped
3 tb Fresh parsley -- minced
2 ts Nutritional yeast (optional)
1 tb Tamari or soy sauce, low
-sodium
1 c Vegetable broth -- cold, mixed
-with:
1 tb Corn starch or arrowroot
Basic biscuit Crust
Preheat oven to 300 F. Coat an 8-cup casserole dish with
vegetable spray.
In a heavy saucepan over medium-high heat, heat olive oil. Add
onion and saute, stirring, until golden. Add water, potatoes and
carrots; cook 2 minutes, stirring. Add leeks, tomatoes, and greens;
cook 3 minutes, or until greens wilt.
Reduce heat to low. Add parsley, nutritional yeast if desired,
tamari or soy sauce, and broth mixture. Cook, stirring frequently,
until sauce thickens slightly. Adjust seasonings to taste.
Spoon mixture into prepared casserole dish and top with Basic
Biscuit Crust. Do not seal edges. Bake 30 minutes, or until crust
is lightly browned.
Serves 8
Per serving: 212 cal; 5 g prot; 4 g fat; 39 g carb; 8 mg chol;
619 mg sod; 5 g fiber
