Instructions: Melt butter in a 5-quart Dutch oven over medium heat. Saute onion and garlic for 6 to 7 minutes. Add mushrooms and cook for 5 minutes more. Add carrots, green beans, tofu, green onions, Bechamel Sauce, rosemary, parsley, oregano, basil, salt, and pepper. Cook for 5 minutes. Remove from heat and place in 8 individual 1-cup ovenproof dishes or a 2 1/2-quart baking dish. Cool in refrigerator (about 2 hours). While vegetable mixture is cooling, prepare oil pastry or defrost purchased puff pastry . Preheat oven to 400 degrees. Beat egg with the water to form a glaze. Roll out pastry 1 inch larger than the diameter of the baking dishes. Wet edges of dishes, and place pastry over tops. Press pastry against dishes to seal.

Brush with egg glaze . Bake for 30 minutes.

NOTES :

Yield: 8 servings.

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