Yield: 8 Servings
|1 each||8\" Pie crust baked|
|1 each||8\" Crust unbaked (top)|
|¼ cup||Unbleached all-purpose flour|
|1 tablespoon||Nutritional yeast flakes|
|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