Ingredients
- 8 pie crust (baked)
- 8 crust unbaked
- 750 gr firm tofu
- 280 gr chickenless gravy
- 140 gr assorted vegetables
- 130 gr carrots
- 120 gr onion
- 100 gr celery
- 32 gr unbleached all-purpose flour
- 30 ml vegetable oil
- 18 gr nutritional yeast flakes
- 3 gr salt
- 2 gr 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 190ºC . 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".
