Recipe By : Judy Krizmanic
Serving Size : 6 Preparation Time :1:30
Categories : Dinner Pies Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
3/4 c Flour or barley flour
1/2 c Whole-grain wheat flour or
- whole-wheat pastry flour
1/2 ts Salt
2 ts Baking powder
3/4 c Water
Filling:
2 1/2 c Vegetable broth
3 c Potato -- diced
1 c Carrots -- diced
1/2 c Onion -- chopped
1 c Frozen green peas or
- other vegetable
1/2 c Mushrooms -- chopped (optional)
1/4 c Flour
1/4 ts Pepper
1/2 ts Poultry seasoning
1/2 c Skim milk
16 oz Firm tofu -- 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 vegetables and mushrooms, if using.
Cover and cook 2 minutes or until vegetables are tender.
In a small bowl, combine flour, pepper, and poultry seasoning. Add
skim milk, 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°F. Spoon tofu-vegetable mixture into 2 qt square
casserole dish. Make dumplings out of crust mixture. Bake 40 minutes
or until crust is done. Let stand 10 minutes before serving.
