---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Robin’s Pot Pie
  Categories: Vegan, Peta
       Yield: 8 servings
  
       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
  
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