Ingredients

• 1/2 lb hard tofu
• 2 cooked potatoes
• 2 onions
• 1 lb mushrooms
• 1 1/2 tblsp arrowroot (or starch)
• 1 cup soya milk
• garlic granules
• 3 tsp miso(or soup pwd)
• nutmeg
• 1 1/2 cups frozen peas
• black pepper
• 2 tblsp nutritional yeast

Directions

• Cut the tofu and cooked potatoes into 1/2" cubes.
• Chop and sauté the onions and mushrooms.
• Combine in a bowl the cubed tofu, potatoes, frozen peas, sautéed mushrooms and onions.
• For sauce: In a small saucepan mix arrowroot powder and soya milk bit by bit to make a paste. Then add the rest of the milk. Add the miso(or soup powder), nutritional yeast, pepper and salt to taste and a pinch of nutmeg and garlic granules.
• Simmer on low heat until it thickens. Pour into the vegetable mixture. Mix well and spoon into pie crusts. Top with another crust and bake at 350°F for about 40 minutes or until crust is golden brown.

Photos