1 ea 8" Pie crust baked 1 ea 8" Crust unbaked (top) 1/4 c Unbleached all-purpose flour 1 tb Nutritional yeast flakes 1 ts Salt 3/4 ts Garlic powder 3 c Firm tofu, cubed 2 tb Vegetable oil 1 c Onion, chopped 1 c Celery, sliced 1 c Carrots, chopped 1 c Assorted vegetables 2 c 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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