1 ea 8" Pie crust baked

1 ea 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 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