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| INGREDIENTS |
| 2 tbsp. |
olive oil |
| 1 |
large onion, chopped |
| 8 oz. |
sliced mushrooms |
| 2 |
cloves garlic, minced |
| 2 |
large carrots, diced |
| 2 |
medium potatoes, skin on, diced |
| 2 |
stalks celery, sliced – ¼” |
| 1 tsp. |
Italian seasoning |
| 2 cups |
cauliflower florets |
| 1 cup |
fresh green beans, ½” pieces |
| 3 cups |
low sodium vegetable broth |
| 2 tbsp. |
cornstarch |
| 2 tbsp. |
low sodium soy sauce |
| ¼ cup |
water |
| 1 pkg. |
ready to use pie crusts, Pillsbury |
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|
| RECIPE |
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Preheat oven to 425ºF.
-
Heat oil in large sauce pan, add onions, mushrooms and garlic, sauté just briefly.
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Mix in carrots, potatoes, and celery, add seasonings and blend well.
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Add cauliflower, green beans and broth.
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Bring to a boil, then reduce and simmer until veggies are just tender.
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In a small bowl, mix soy sauce, cornstarch and water, add to veggies and stir until sauce thickens.
-
Put one crust in a deep 2 quart casserole dish.
-
Pour in filling, top with other crust and brush with beaten egg if desired.
-
Bake for 30 minutes or until crust is golden brown.
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| SERVING SUGGESTION |
SERVING SIZE:
1/6 of contents
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
290 |
|
| Total Fat |
14 g |
|
| Sodium |
380 mg |
|
| Total Carbohydrates |
36 g |
|
| Fiber |
4 g |
|
| Protein |
5 g |
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