Robin's pot pie

Yield: 8 Servings

Measure 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

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

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