Joshua Grindle Inn

Summer Veggie Pie: Vegetarian

Servings: 12

Prep time:1.5 hours

Ingredients:

• 

  13 oz frozen shredded potatoes

• 

  salt

• 

  pepper

• 

  1 large onion, sliced thinly

• 

  1/2 cup green onions, chopped

• 

  1 teaspoon garlic, minced

• 

  1 tablespoon oil

• 

  1 1/2 cup mushrooms, sliced thinly

• 

  3/4 cup broccoli, chopped

• 

  1 cup zucchini, sliced

• 

  1 lb extra firm tofu, drained

• 

  2 tablespoons oil

• 

  2 tablespoon lemon juice

• 

  1/2 teaspoon garlic powder

• 

  1 teaspoon salt

• 

  3 tablespoons flour

• 

  paprika

Step 1:

Oil a glass pie plate and distribute potatoes over bottom of pan. Season with salt and pepper and bake for 20-25 minutes at 350 degrees, stirring occasionally, until slightly browned.

Step 2:

Spread softened potatoes evenly over bottom and sides of pans. Saute green onions, yellow onions and garlic in oil until tender.

Step 3:

Add broccoli, zucchini and mushrooms and saute until tender. Drain well and place in a large mixing bowl. Set aside.

Step 4:

In food processor, blend tofu, oil, lemon juice, garlic powder, salt and flower until very smooth. Add to vegetable mixture and mix well.

Step 5:

Spread mixture evenly into the pie plate. Sprinkle top with paprika. Bake at 350 degrees for 45 minutes until firm and lightly browned on top.