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Photo: Will Dickey
Active Time:35 minsTotal Time:1 hr 35 minsServings:8Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 35 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
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Ingredients
½(16-ounce) packagerefrigerated vegan pie crust (such as Wholly Wholesome)
2tablespoonsextra-virgin olive oil
1mediumleek, trimmed, sliced into half-moons
6ouncesfresh cremini mushrooms, thinly sliced
2clovesgarlic, chopped
1teaspoonsalt, divided
1(14 ounce) packagefirm tofu, drained
3tablespoonsnutritional yeast
2tablespoonsunsweetened plain oat milk (such as Oatly)
¼teaspoonground turmeric
¼teaspoonground pepper
Dash of cayenne pepper
1cupshredded vegan mozzarella cheese (such as Daiya)
DirectionsPreheat oven to 425°F. Fit pie crust into a 9-inch pie pan; fold edges under and crimp. Prick the bottom and sides of the crust with a fork; bake until lightly browned and set, 8 to 10 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Reduce oven temperature to 350°F.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add leek; cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and 1/4 teaspoon salt; cook, stirring often, until the mushrooms are tender, 5 to 7 minutes. Add spinach; cook, stirring constantly, until wilted, about 1 minute. Transfer the mixture to a large bowl to cool slightly, about 15 minutes.Combine tofu, nutritional yeast, oat milk, turmeric, pepper, cayenne and the remaining 3/4 teaspoon salt in a food processor. Process until smooth, stopping to scrape down sides as needed, 30 seconds to 1 minute. Transfer the mixture to the bowl with the vegetables. Add cheese and stir to combine.Spoon the mixture into the cooled pie crust and smooth the top. Bake until the filling is set, 35 to 40 minutes. Let cool on a wire rack for 15 minutes. Serve warm.Originally appeared: EatingWell.com, August 2021
Directions
Preheat oven to 425°F. Fit pie crust into a 9-inch pie pan; fold edges under and crimp. Prick the bottom and sides of the crust with a fork; bake until lightly browned and set, 8 to 10 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Reduce oven temperature to 350°F.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add leek; cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and 1/4 teaspoon salt; cook, stirring often, until the mushrooms are tender, 5 to 7 minutes. Add spinach; cook, stirring constantly, until wilted, about 1 minute. Transfer the mixture to a large bowl to cool slightly, about 15 minutes.Combine tofu, nutritional yeast, oat milk, turmeric, pepper, cayenne and the remaining 3/4 teaspoon salt in a food processor. Process until smooth, stopping to scrape down sides as needed, 30 seconds to 1 minute. Transfer the mixture to the bowl with the vegetables. Add cheese and stir to combine.Spoon the mixture into the cooled pie crust and smooth the top. Bake until the filling is set, 35 to 40 minutes. Let cool on a wire rack for 15 minutes. Serve warm.
Preheat oven to 425°F. Fit pie crust into a 9-inch pie pan; fold edges under and crimp. Prick the bottom and sides of the crust with a fork; bake until lightly browned and set, 8 to 10 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Reduce oven temperature to 350°F.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add leek; cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and 1/4 teaspoon salt; cook, stirring often, until the mushrooms are tender, 5 to 7 minutes. Add spinach; cook, stirring constantly, until wilted, about 1 minute. Transfer the mixture to a large bowl to cool slightly, about 15 minutes.
Combine tofu, nutritional yeast, oat milk, turmeric, pepper, cayenne and the remaining 3/4 teaspoon salt in a food processor. Process until smooth, stopping to scrape down sides as needed, 30 seconds to 1 minute. Transfer the mixture to the bowl with the vegetables. Add cheese and stir to combine.
Spoon the mixture into the cooled pie crust and smooth the top. Bake until the filling is set, 35 to 40 minutes. Let cool on a wire rack for 15 minutes. Serve warm.
Originally appeared: EatingWell.com, August 2021
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Nutrition Facts(per serving)275Calories17gFat23gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
