1 tb Oil 1 c Pecans or walnuts; chopped
2 c Onion; chopped 2 tb Tamari or shoyu
2 c Celery; chopped Egg replacer to equal 2 eggs
1 ts Rosemary 1/4 c Water or vegetable broth
1 ts Thume 1 Potato pie crust; unbaked
Heat the oil in a large skillet. Add the onion and celery. Saute
until almost tender.
Let the vegetables cool slightly and then add the nuts, tamari, egg
replacer, and water or broth. Mix well.
Pour the mixture into an unbaked 9-inch potato pie crust.
Place the pie on the bottom rack of a 375-degree oven and bake for 40
minutes, or unti the crust is brown and the filling is set.
From DEEANNE’s recipe files
Yields
4 servings