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| Home -> [Asian, Broccoli, Chinese, Entrees, Ethnic, Tarts & Pies, Vegetarian] -> [Broccoli pie Recipe] |
Broccoli pie
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Broccoli, Chinese, Entrees, Ethnic, Tarts & Pies, Vegetarian |
Rating: |
0 |
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Ingredients:
| 2
| cup | Broccoli florets | | 1/2
| cup | Scallions, sliced | | 2
| | Garlic cloves, minced | | 2
| tbsp | Oil | | 2
| tbsp | Unbleached all-purpose flour | | 1
| tsp | Dried oregano | | 1
| | (9") pie crust | | 1
| pack | (10.5 oz) soft silken tofu | | | -drained | | 1/4
| cup | Lemon juice | | 1/4
| cup | Tahini | | 1/4
| cup | Nutritional yeast | | 2
| tbsp | Soy sauce | | 1/3
| cup | Wheat germ | | | Pn Paprika |
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Procedures:
| 1 | Preheat oven to 350 deg. | | 2 | Saute broccoli, scallions, and garlic in oil for 3 minutes. | | 3 | Remove from heat, sprinkle with flour and oregano and toss to coat vegetables. | | 4 | Spread over bottom of pie crust. | | 5 | Place tofu, lemon juice, tahini, nutritional yeast and soy sauce in food processor and puree. | | 6 | Pour over vegetable mixture. | | 7 | Sprinkle with what germ and paprika. | | 8 | Bake until center is set, about 40 minutes. | | 9 | Remove from oven and set aside to cool for 10 minutes before serving. | | 10 | Per serving: 354 cal; 11 g prot; 225 mg sod; 26 g carb; 20 g fat; 0 mg chol; 231 mg calcium |
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