Recipe for Tofu-Vegetable Pot Pie 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 cup Apple juice or white wine
1 cup Onion, sliced
2 x Garlic cloves, minced
2 cup Zucchini, sliced
2 x Red bell peppers, seeded and chopped
2 x Green bell peppers, seeded and chopped
1 cup Carrots, sliced
1 cup Swiss chard, chopped
1 cup Corn, frozen
1/2 cup Peas, frozen
4 oz Tofu, firm, cubed
Salt and pepper to taste
1/2 tsp Thyme
1/4 tsp Cayenne
Instructions:
Instructions: Preheat oven to 350 degrees. Coat an 8-cup casserole dish with vegetable spray.

In a heavy pan over medium-high heat, heat juice or wine until simmering; add onion and garlic. Cook, stirring, 3 minutes. Add zucchini, peppers and carrots; cover and cook 5 minutes. Add chard, corn, peas and tofu; cook, uncovered, 2 minutes. Remove from heat and season with salt, pepper, thyme and cayenne.

Pour into prepared casserole dish. Top with Basic Biscuit Crust. Do not seal edges. Bake 30 to 40 minutes, or until crust is golden brown.

Serves
8.

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