This hearty and flavorful pie is a plant-based delight. Packed with fresh vegetables and a creamy tofu-based filling, it’s a satisfying meal for any occasion.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup cold vegan butter, cubed
- ¼ cup cold water
- ½ teaspoon salt
For the Filling:
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 1 cup cherry tomatoes, halved
- 1 cup sliced mushrooms
- 1 cup chopped spinach or kale
- 1 cup shredded vegan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Tofu “Egg” Mixture:
- 1 block firm tofu, drained and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- ½ teaspoon turmeric
- Salt and pepper to taste
Full recipe revealed on page 2.
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