Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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