Mushroom Pie
                            Serves 4 - 6

Ingredients For Pie Crust:

2 Cups Whole Wheat Pastry Flour
1 Stick
Non-Hydrogenated Margarine
6-8 Tbsp. Cold Water

Directions For Pie Crust:

In a large bowl, mash the margarine into the flour with a
fork until the flour becomes lumpy.
Keep sprinkling water over mixture until dough becomes
smooth and cleans the inside of the bowl.
Divide into 2 parts.  Preheat oven to 350 degrees.
Roll out 1 dough ball on a floured surface until
it is 1 inch larger than the pie plate all around.
Place into pie pan, and puncture holes on the bottom
and sides.
Bake for 10 minutes.  Cool before filling.

Ingredients For Filling:

1 lb. Firm or Extra Firm Tofu
½ lb. Mushrooms
1 Cup Mixed Sprouts (Alfalfa, Mung & Lentil)
1/3 Cup Sunflower Oil
1 Medium Onion
1 Clove Garlic
1 Tbsp. Granulated Garlic
1 Tbsp. Oregano
1 tsp. Basil
1 tsp. Soy Sauce, optional
Mushroom/Tomato Sauce, or Brown Gravy
Grated  Vegan Parmesan Cheese

Directions For Filling:

Finely chop the garlic clove and onion.
Sauté in oil, in a large skillet.
Mash the tofu with a fork, and add to skillet.
Chop the mushrooms and add to skillet.
Add remaining ingredients and stir.
Cover and let simmer for 10-15 minutes, until all
of the flavors blend together.

Directions For Pie:

Assemble all of the components:
Pre-baked crust, Tofu filling,
Mushroom Tomato Sauce,
Brown Gravy then Grated Vegan Parmesan Cheese.

Fill the pie shell with the tofu mixture.
Cover with a thick layer of sauce.
Generously sprinkle grated
Vegan Parmesan Cheese
on top.
Roll out the other dough ball on a floured surface.
Cover the pie, pinching the excess dough along the
edges into a design.  Cut slits in the top of the pie.
Bake pie at 400 degrees for ½ hour, or until the top is
golden brown.