Summer Veggie Pie

(Vegan-no dairy-no eggs)

Joshua Grindle Inn
Mendocino, CA


13 ounces frozen shredded potatoes
salt and pepper to taste

1 large onion, sliced thinly
1/2 c green onions, chopped
1 tsp garlic, minced
1 Tbsp oil
1 1/2 c mushrooms, sliced thinly
3/4 c broccoli, chopped
1 c zucchini, sliced
1 lbs extra firm tofu, drained
2 Tbsp oil
2 Tbsp lemon juice
1/2 tsp garlic powder or granules
1 tsp salt
3 Tbsp flour
paprika

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. Spread softened potatoes evenly over bottom and sides of pans.

Saute green onions, yellow onions and garlic in oil until tender. Add broccoli, zucchini and mushrooms and saute until tender. Drain well and place in a large mixing bowl. Set aside.

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

Serves 10-12.