| 3⁄4 | c | cubed tofu |
| 1 | tbsp | soy sauce |
| 1 | tbsp | cornstartch |
| 1 1⁄2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 2 | c | peeled and cubed carrots |
| 1 | c | unpeeled and cubed parsnips |
| 2 | c | peeled and cubed butternut squash |
| 1 | tbsp | butter |
| 2 | c | sliced mushrooms |
| 1 | red bell pepper (cored, seeded and diced) | |
| 1 | clove | garlic (minced) |
| 1 | tsp | ground ginger |
| 1⁄2 | tsp | salt |
| 2 | tbsp | cornstarch |
| 1⁄4 | tsp | kelp powder (optional) |
| 1⁄8 | tsp | cayenne pepper |
| 1 | c | Stonyfield Organic Whole Milk |
| 3⁄4 | c | grated Jarlsberg or Swiss cheese |
| 1 | pie crust (10-inch) |