Tbsp. olive oil 4 celery ribs and leaves, chopped 3 medium potatoes (about 12 oz.), diced small 1 small yellow onion, diced 3 garlic cloves, minced 1 15 oz. can of sweet peas, drained 1 heaping cup of frozen sweet corn 2 cups non-dairy milk scant 1/3 cup all-purpose flour 1 12oz. block of firm tofu, drained and cubed small 1 Tbsp. dried Italian herbs 1 Tbsp. vegan Worcestershire sauce (optional) 3 Tbsp. nutritional yeast, divided 1 tsp. kosher salt ¼ tsp. ground black pepper 12 sheets of phyllo dough (about ½ a roll)

In a large soup pot, heat the olive oil over medium-low. Add the celery and potatoes, bringing the heat to medium and sauté for about 5-8 minutes. Then add the onion and garlic. Sauté another 5 minutes. Add the peas and corn and sauté for 3 minutes. Now, add the milk stirring well to combine. Slowly add in the flour, stirring to combine and ensuring there are no lumps. Stir in the tofu. Mix in the remaining ingredients, excluding the phyllo dough and reserving 1 Tbsp. nutritional yeast. Preheat oven to 350 F and coat a large 9 x 13 casserole dish with a nonstick cooking spray. Place 4 sheets of phyllo dough down then cover with half of the pot pie mixture. Add another 4 sheets of dough, then the other half of the mixture. Finish with 4 sheets of dough, coating them with a bit of olive oil and sprinkling with 1 Tbsp. nutritional yeast. Bake at 350 F for about 30 minutes and serve hot.