| 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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