Ingredients
- 8 pie crust (baked)
- 8 crust unbaked
- 3 c firm tofu
- 2 c chickenless gravy
- 1 c assorted vegetables
- 1 c carrots
- 1 c onion
- 1 c celery
- 1/4 c unbleached all-purpose flour
- 2 tb vegetable oil
- 1 tb nutritional yeast flakes
- 1 ts salt
- 3/4 ts garlic powder
-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".
