For pie--set pie shell aside. Combine flour, yeast, salt, garlic powder and tofu in a paper bag and shake. Saute the tofu mixture in the oil until lightly browned. Add the onion, celery, and carrots and continue to saute until the onions are soft, about 5 mins. Add the other veggies and cook until the veggies are tender but crisp, about 5 mins. Preheat the oven 375. Pour the gravy over the mixture in the skillet and stir. Then pour into the pie shell. Roll out top dough and place on the pie. Bake 30 mins or until crust is lightly browned. Variation--for a different take on this dish, pour the veg mixture into an uncovered casserole dish and top with crushed cornflakes. Bake 30 mins. For gravy--In large saucepan, simmer all but flour for approx 5 mins. Slowly add the flour, tablespoon by tablespoon whisking after each addition, until desired thickenss is reached. From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood Posted to KitMailbox Digest by firstname.lastname@example.org on 19979Sep,
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 67 (43%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 7mg||0 %|
|Potassium 217.9mg||6 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 17.7g|
|Protein 3.7g||5 %|
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Calories per serving: 155
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