Tofu-Vegetable Pot Pie

• 1 cup apple juice or white wine
• 1 cup onions sliced
• 2 each garlic cloves minced
• 2 cups zucchini sliced
• 2 each sweet red bell peppers seeded and chopped
• 2 each green bell peppers seeded and chopped
• 1 cup carrots sliced
• 1 cup swiss chard chopped
• 1 cup corn frozen
• 1/2 cup peas, frozen
• 4 ounces tofu firm, cubed
• 1 x salt and black pepper to taste
• 1/2 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• 1 x biscuit crust

1. Preheat oven to 350F (180C).
2. Coat an 8-cup casserole dish with vegetable spray.
3. In a heavy pan over medium-high heat, heat juice or wine until simmering; add onion and garlic.
4. Cook, stirring, 3 minutes.
5. Add zucchini, peppers and carrots; cover and cook 5 minutes.
6. Add chard, corn, peas and tofu; cook, uncovered, 2 minutes.
7. Remove from heat and season with salt, pepper, thyme and cayenne.
8. Pour into prepared casserole dish.
9. Top with Basic Biscuit Crust.
10. Do not seal edges.
11. Bake 30 to 40 minutes, or until crust is golden brown.
12. Serves 8.

apple juice, onions, garlic, zucchini, sweet red bell peppers, green bell peppers, carrots, swiss chard, corn frozen, peas, salt, thyme, cayenne pepper, biscuit crust

Taken from recipeland.com/recipe/v/tofu-vegetable-pot-pie-38011 (may not work)