Recipe By : Judy Krizmanic (A teens guide to going vegetarian) adapted
Serving Size : 6 Preparation Time :1:30
Categories : Main Dishes Family Approved
Amount Measure Ingredient -- Preparation Method
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CRUST
3/4 cup flour -- or barley flour
1/2 cup flour, whole-grain wheat -- or ww pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup water
FILLING
2 1/2 cups vegetable broth
3 cups potato -- diced
1 cup carrots -- diced
1/2 cup onion -- chopped
1 cup green peas, frozen -- or other frozen veg
1/2 cup mushrooms -- chopped (optional)
1/4 cup flour
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup skim milk
16 ounces tofu, firm -- cubed
salt
FILLING
In a large saucepan, bring vegetable broth to a boil over medium-high heat. Add potatoes, cover, and cook 5 minutes. Add carrot, onion, and celery (if using for or with peas). Cover and cook 3 minutes. Add peas (and/or other vegs) and mushrooms (if using).
Cover and cook 2 minutes or until vegs are tender.
In a small bowl, combine flour, pepper and poultry seasoning. Add skim milk (or soy milk or water) and beat together well. Gradually add to the vegetable mixture, stirring well. Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly. Remove from heat and stir in tofu cubes. Add salt to taste.
To assemble.
Heat oven to 350 degreesF. Spoon tofu-vegetable mixture into 2 quart square casserole. Make dumplings out of crust mixture.
Bake 40 minutes or until crust is done. Let stand 10 minutes before serving.
