Ingredients
Directions
Preheat oven to 375 degrees F.
Make the pie crust (or, move to step 7 if using a store-bought crust): Add the flax meal and water to a small bowl and mix. Set aside and let sit for at least 5 minutes.
Add the oat flour, plant-based milk, and salt (if using) to a food processor. Blend until it forms dough-like consistency. If needed, add water, 1 tablespoon at a time, until it’s just right.
Add the flax “egg” and blend again.
With a spatula or clean hands, transfer the crust to a parchment-lined 9-inch pie baking dish. Press the dough evenly into the bottom and up the sides of the pan. Press firmly and evenly.
Poke three holes into the bottom of the crust and bake for 10 minutes. Once finished, remove from the oven and let cool before adding the filling.
Make the filling: Heat a large stovetop pan over medium-high heat. Add the onions and peppers, stirring frequently until the onions are translucent, about 2–3 minutes.
Turn the heat down to medium, stir in the garlic, and cook for 30–60 seconds.
Add the mushrooms and jalapeño, and cook for 1–2 minutes, stirring occasionally. If needed, add 2–3 tablespoons of water or vegetable broth to prevent sticking.
Add all of the spices and mix well so they coat the vegetables.
Fold in the spinach and basil (if using) and stir until wilted (about 1–2 minutes). Turn off the heat and set aside.
Make the tofu: In a food processor, add the tofu, milk, nutritional yeast, tamari, mustard powder, and salt, if using. Blend until smooth.
Stir the tofu into the vegetable mixture. Mix well.
Transfer the tofu and vegetable mixture into the pie dish to fill the pie shell.
Cook for 50 minutes. Let sit for 10 minutes before cutting and serving. The top should be golden brown and the center should be cooked through.
Chef's Notes
Substitutions
Instead of oat flour, use almond, chickpea, or organic whole wheat flour. If using almond flour, start with 1/4 cup of plant-based milk then determine if you need more. Almond flour has more moisture than oat flour, therefore you might need less added liquid to make a crust.
In place of red peppers, use green, yellow, or orange.
White or red onion would work as well as the yellow onion.
Instead of spinach use organic kale or other leafy greens of choice.
Instead of basil add cilantro, parsley or dill.
Add more deliciousness
Top with your favorite salsa or hot sauce.
Add sliced avocado on top.
Ingredients
Directions
Preheat oven to 375 degrees F.
Make the pie crust (or, move to step 7 if using a store-bought crust): Add the flax meal and water to a small bowl and mix. Set aside and let sit for at least 5 minutes.
Add the oat flour, plant-based milk, and salt (if using) to a food processor. Blend until it forms dough-like consistency. If needed, add water, 1 tablespoon at a time, until it’s just right.
Add the flax “egg” and blend again.
With a spatula or clean hands, transfer the crust to a parchment-lined 9-inch pie baking dish. Press the dough evenly into the bottom and up the sides of the pan. Press firmly and evenly.
Poke three holes into the bottom of the crust and bake for 10 minutes. Once finished, remove from the oven and let cool before adding the filling.
Make the filling: Heat a large stovetop pan over medium-high heat. Add the onions and peppers, stirring frequently until the onions are translucent, about 2–3 minutes.
Turn the heat down to medium, stir in the garlic, and cook for 30–60 seconds.
Add the mushrooms and jalapeño, and cook for 1–2 minutes, stirring occasionally. If needed, add 2–3 tablespoons of water or vegetable broth to prevent sticking.
Add all of the spices and mix well so they coat the vegetables.
Fold in the spinach and basil (if using) and stir until wilted (about 1–2 minutes). Turn off the heat and set aside.
Make the tofu: In a food processor, add the tofu, milk, nutritional yeast, tamari, mustard powder, and salt, if using. Blend until smooth.
Stir the tofu into the vegetable mixture. Mix well.
Transfer the tofu and vegetable mixture into the pie dish to fill the pie shell.
Cook for 50 minutes. Let sit for 10 minutes before cutting and serving. The top should be golden brown and the center should be cooked through.
