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Joshua Grindle Inn

Recipe

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.

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