Robins Pot Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 each: 8" Pie crust baked,
1 each: 8" Crust unbaked, top
1/4 cup: Unbleached all-purpose flour,
1 tbsp: Nutritional yeast flakes,
1 tsp: Salt,
3/4 tsp: Garlic powder,
3 cup: Firm tofu, cubed
2 tbsp: Vegetable oil,
1 cup: Onion, chopped
1 cup: Celery, sliced
1 cup: Carrots, chopped
1 cup: Assorted vegetables,
2 cup: Chickenless gravy, see, recipe
Directions:
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
Source from luhu.jp
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
Source from luhu.jp