Accompanied story, “Vegan lifestyle,” published 4-3-2014
1 pound tofu, drained, patted dry, and cubed
1/2 cup frozen edamame beans
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup olive oil
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups vegetable broth
2/3 cup soy milk
2 9-inch unbaked pie crusts
Preheat oven to 425.
In a saucepan, combine edamame, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, saute tofu and onions in oil. Stir in flour, salt, pepper and celery seed. Slowly stir in vegetable broth and soy milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the tofu mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
