Recipe

A A A

• 1 cup whole-wheat pastry flour
• 1/2 tsp kosher salt
• 1 tsp onion powder
• 6 tbsp earth balance vegan margarine
• 2 tbsp plain unsweetened soymilk (approx- see directions , can use any type of nondairy milk)
• 1 tsp olive oil
• 2 (12 1/3 oz) packages mori nu firm silken tofu
• 1/4 cup plain unsweetened soymilk
• 1/3 cup nutritional yeast
• 1 tsp mustard powder
• 1/2 tsp kosher salt
• 1/2 tsp dried oregano
• 1 dash turmeric
• 1 dash nutmeg
• 2 garlic cloves, finely minced
• 1 cup spinach, finely shredded (approx , i used broccoli first time i made it)
• 4 -5 white mushrooms (approx )

• 1 To make the crust, whisk the flour, salt, and onion powder together in a large bowl.
• 2 Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl.
• 3 Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball.
• 4 Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.
• 5 Lightly grease a 9 pie pan with a little olive oil, about 1 teaspoon or so.
• 6 Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate.
• 7 Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.
• 8 Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup.
• 9 Wash the mushrooms and slice them.
• 10 Put the tofu and soymilk into a large bowl, and beat with a hand mixer.
• 11 Beat in the dry spices and nutritional yeast.
• 12 Add the spinach and mushrooms, and whisk in by hand.
• 13 Pour the tofu filling into the pre-baked pie crust.
• 14 Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!