Robin's pot pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 8\" Pie crust baked |
| 1 | each | 8\" Crust unbaked (top) |
| ¼ | cup | Unbleached all-purpose flour |
| 1 | tablespoon | Nutritional yeast flakes |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Garlic powder |
| 3 | cups | Firm tofu, cubed |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Onion, chopped |
| 1 | cup | Celery, sliced |
| 1 | cup | Carrots, chopped |
| 1 | cup | Assorted vegetables |
| 2 | cups | Chickenless gravy, see recipe |
Directions
Set the pie shell aside. Combine the flour, yeast, salt, garlic powder & tofu in a paper bag, and shake. Saute the tofu mixture in the oil until lightly browned. Add the onion, celery & carrots & continue to saute until onions are soft, about 5 minutes. Add the other vegetables & cook until the vegetables are tender but crisp, about 5 minutes.
Preheat the oven to 375F. Pour the gravy over the mixture in the skillet & stir. Pour into the pie shell. Roll out top dough & place on pie. Bake for 30 minutes or until crust is lightly browned.
VARIATION: Pour vegetable mixture into an uncovered casserole dish & top with crushed cornflakes. Bake for 30 minutes.
PETA & Ingrid Newkirk, "The Compassionate Cook". Posted by Carolyn Doss