Robin’s Pot Pie
Robin’s Pot Pie, a vegetarian recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Robin’s Pot Pie
Ingredients
- 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
Method
- – 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.
More Vegetarian recipes
- Eggless Mayo (“Better ‘N Hellman’s”)
- Eggplant with Tofu
- Khatta Moong (Soured Lentils)
- Meatless Balls
- Missing Egg Sandwich
- New Potatoes with Peas & Coriander