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Easter Pie

2 cups all-purpose flour
1 cup dairy-free margarine
1/4 tsp. sugar
1 1/4 tsp. salt
1/4 cup water
1 lb. vegetarian sausage, crumbled
2 lbs. firm tofu, crumbled
1/4 cup soy Parmesan cheese
1/4 cup minced fresh parsley
1/2 tsp. fresh ground pepper
1/4 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. ground fennel seeds

• Preheat the oven to 350°F.
• In a food processor, combine the flour, margarine, sugar, and 1/4 tsp. of salt. With the machine still running, add the water to form a dough ball.
• Divide the dough into two balls and set aside.
• In a large bowl, combine the vegetarian sausage, tofu, soy Parmesan, parsley, remaining salt, pepper, cayenne, paprika, and fennel seeds.
• Roll out the dough into two 11-inch circles. Place one circle in a 10-inch pie plate and spread the filling mixture over it. Cover with the other dough, pinch the edges, and prick the center with a fork.
• Bake for 1 hour, or until golden brown.

Makes 8 servings

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