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| 1 | 8" Pie crust baked |
| 1 | 8" Crust unbaked (top) |
| 1/4 Tasse | all-purpose flour unbleached |
| 1 Esslöffel | Nutritional yeast flakes |
| 1 Teelöffel | salt |
| 3/4 Teelöffel | garlic powdered |
| 3 Tasse | Firm tofu, cubed |
| 2 Esslöffel | vegetable oil |
| 1 Tasse | Onion chopped |
| 1 Tasse | Celery sliced |
| 1 Tasse | Carrots chopped |
| 1 Tasse | Assorted vegetables |
| 2 Tasse | Chickenless gravy, see recipe |
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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.
top with crushed cornflakes. Bake for 30 minutes.
Peta & Ingrid Newkirk, "The Compassionate Cook". Posted by Carolyn Doss
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