TOFU POT PIE

4 large carrots, peeled and diced
2 medium russet potatoes, peeled and diced
1 cup vegetable stock
1 cup soy milk
1/4 teaspoon salt
1/2 teaspoon white or black pepper
1 teaspoon poultry seasoning
2 cups frozen pearl onions
2 cups precooked peas frozen or canned, drained
4 ready-made piecrusts
1 pound firm tofu, cubed

Preheat oven to 375°F

In large saucepan combine stock, soymilk, poultry seasoning, pepper, carrots, potatoes, and salt and bring to a boil. Reduce heat, cover and simmer 25 minutes.

Add tofu, peas, and onions; continue simmering for 5 minutes.

Line two 8-inch pie dishes with piecrusts. Pour the mixture into the shells, top with remaining 2 piecrusts. Crimp the edges and cut 3 slashes in the top of each pie.

Bake 30 minutes or until lightly browned.

Servings: 12