Peta robin's pot pie

Yield: 8 servings

Measure Ingredient
8 \N Or 9 inch pie crust, shell baked and dough for top crust kept chilled
¼ cup Flour
1 tablespoon Nutritional yeast flakes
1 teaspoon Salt
¾ teaspoon Garlic powder
3 cups Firm tofu; cut into 1/4 inch cubes
2 tablespoons Veg oil
1 cup Onion; finely chopped
1 cup Celery; sliced
1 cup Carrots; sliced
1 cup Other veggies, such as corn, peas, green beans, etc
2 cups Chickenless gravy
2 cups Boiling water
2 tablespoons Veg oil
3 tablespoons Nutritional yeast
1 \N Vegetable bouillon cube
½ cup Mushrooms; diced
½ cup Onion; finely chopped
\N \N Onion salt; to taste
\N \N Flour


For pie--set pie shell aside. Combine flour, yeast, salt, garlic powder and tofu in a paper bag and shake. Saute the tofu mixture in the oil until lightly browned. Add the onion, celery, and carrots and continue to saute until the onions are soft, about 5 mins. Add the other veggies and cook until the veggies are tender but crisp, about 5 mins.

Preheat the oven 375. Pour the gravy over the mixture in the skillet and stir. Then pour into the pie shell. Roll out top dough and place on the pie. Bake 30 mins or until crust is lightly browned.

Variation--for a different take on this dish, pour the veg mixture into an uncovered casserole dish and top with crushed cornflakes.

Bake 30 mins. For gravy--In large saucepan, simmer all but flour for approx 5 mins. Slowly add the flour, tablespoon by tablespoon whisking after each addition, until desired thickenss is reached.

From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood

Submitted By LISA GREENWOOD On 07-24-95

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