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