Vegetable Pot Pie

• 1 c. potato, chunked
• 1/2 c. chopped carrot
• 1/4 c. chopped celery
• 1/2 c. peas
• 1/4 c. sliced mushrooms
• 1/2 c. chopped onion
• 1/2 c. chopped tofu
• 2 c. mushroom gravy
• 1/4 c. Parmesan cheese
• 1/2 tsp. marjoram
• 1 tsp. sage
• 1/2 tsp. thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 pie dough recipe

1. Heat 1/4 cup olive oil in a large skillet.
2. Saute first 6 ingredients over medium heat until onion is translucent.
3. Add tofu and herbs; cook 2 minutes more.
4. Add salt, pepper and Parmesan. Place vegetable mixture in deep pie dish; add gravy until it reaches the top of veggie mixture.
5. Cover with rolled pie dough; prick the crust.
6. Bake at 350u0b0 for 35 to 45 minutes until crust is golden brown.

potato, carrot, celery, peas, mushrooms, onion, tofu, mushroom gravy, parmesan cheese, marjoram, sage, thyme, salt, pepper, recipe

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345502 (may not work)