Recipe By : Vegetarian Times, Nov 1993
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Dinner Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c White wine or vegetable broth
1 tb Honey
2 c Onion -- chopped
3 c Mushrooms -- sliced
1 c Red and green bell pepper --
- seeded and diced
2 tb Garlic -- minced
2 tb Chilies -- seeded, chopped -OR-
1/4 c Canned diced chilies
12 oz Canned peeled tomatoes --
- drained and chopped
1/3 c Frozen corn
2 c Canned pinto or adzuki beans --
- drained
1 c Canned garbanzo beans --
- drained
1 1/2 ts Cumin
1 tb Chili powder -- or to taste
2 tb Tomato paste
2 tb Miso -- preferably red
Basic biscuit crust
Preheat oven to 300°F. Coat an 8 to 10 cup casserole dish with
vegetable spray.
In a large Dutch oven over medium-high heat, combine white wine or
vegetable broth and honey; heat to simmering. Add onions; cook,
stirring, 3 minutes. Add mushrooms, peppers, garlic, chilies, and
tomatoes; cook, stirring, 5 minutes. Add corn, beans, cumin, and
chili powder; simmer, uncovered, 5 minutes. Remove from heat.
Pour 1/4 cup cooking liquid into small bowl; stir in tomato paste
and miso until dissolved. Return liquid mixture to pot and stir
until combined. Pour vegetable filling into casserole. Top with
basic biscuit crust. Do not seal edges. Bake 30 minutes. Cover with
aluminum foil and bake 10 more minutes.
Yield: 8 Servings
Formatted by: DEEANNE
Per serving: 329 cal; 11 g prot; 4 g fat; 51 g carbs; 8 mg chol;
333 mg sod; 7 g fiber
