Peta robin's pot pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 | Vegetable bouillon cube | |
| ½ | cup | Mushrooms; diced |
| ½ | cup | Onion; finely chopped |
| Onion salt; to taste | ||
| Flour | ||
Directions
CHICKENLESS GRAVY
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