Recipe - Robins Pot Pie

1 8" Pie crust baked
1 8" Crust unbaked (top)
One fourth cup Unbleached allpurpose flour
1 tablespoon Nutritional yeast flakes
1 teaspoon Salt
Three fourths teaspoon Garlic powder
3 cup Firm tofu, cubed
2 tablespoon Vegetable oil
1 cup Onion, chopped
1 cup Celery, cut or sliced up
1 cup Carrots, chopped
1 cup Assorted vegetables
2 cup 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip