| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegan | Vegan, Peta | 8 | Servings |
INGREDIENTS
| 1 | 8" Pie crust baked | |
| 1 | 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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