• Cooking Time: 40
  • Servings: 6-8
  • Preparation Time: 40



  • 3 cups of your favorite creamed soup: I like cream of celery myself
  • Handful each of your favorite veggies/fungi: carrots, celery, peas, shitake mushrooms, potatoes
  • 16 oz of firm tofu
  • pie crusts!


  • If you already have crusts made:
  • 1. I like to roast the hard veggies and tofu with herbs de provence at 375 for about a half hour to 45 minutes.
  • 2. Mix the roasted veggies and soft uncooked veggies with your cream soup and add salt and pepper to taste.
  • 3. Pre-bake your pie crust bottom for about 5-10 minutes to avoid a soggy bottom! Fill the crust with your veggie/soup combo. Top with another crust and poke holes.
  • 4. Bake for 30-40 minutes at 375 degrees!
  • 5. CHOMP!!!!!!!!!
  • To make 2 nine inch pie crusts:
  • 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons (1 1/2 sticks) cold margarine, cut into 1/4-inch slices
  • 1/2 cup cold vegetable shortening, cut into small bits
  • 1/4 cup cold vodka
  • 1/4 cup cold water
  • Use a food processor or pastry knife to incorporate then form into two balls. I usually refrigerate it for an hour or so so it’s easier to handle (or make extra and freeze it til your ready)! Roll out and bake!

Categories: Tofu  Vegan  Vegetable  Vegetarian 

Author Credit: me

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