- Vegetable oil
- 1 green pepper, chopped
- 1 cup [250 mL] finely minced onion
- 2 garlic cloves, minced
- Boiling water
- 2 cups [500 mL] broccoli flowerets
- 2 cups [500 mL] cauliflower flowerets
- 2 cups [450 g] grated Cheddar cheese
- 6 ounces [170 g] broken-up bean curd
- 1 tablespoon [15 mL] mixed salted herbs
- 1/2 teaspoon [2.5 mL] thyme
- Pinch of garlic powder
- Salt and pepper, to taste
- 1 [9-inch / 23-cm] baked pie crust
- 1 [9-inch / 23-cm] unbaked pie shell
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- Brown chopped green pepper, minced onion and minced garlic into a little hot vegetable oil.
- Boil together broccoli and cauliflower flowerets, into a little boiling water.
- Mix together boiled broccoli and cauliflower flowerets and browned green pepper, onion and garlic.
- Mix in grated Cheddar cheese, broken-up bean curd, mixed salted herbs, thyme, garlic powder, salt and pepper.
- Pour mixture into pie crust; top with unbaked pie shell.
- Bake into a preheated 375°F [190°C] oven for 15 to 20 minutes.
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