Pie Crust
Ingredients:
2 cups flour
1/2 cup vegan margarine
1 1/2 tbsp coconut sugar
1/2 tsp salt
4 tblsp vegetable oil
6 tbsp cold water
Recipe:
Sift the flour into a large bowl. Add sugar and salt.
Add margarine and mix until the mixture is crumbly.
In another bowl whisk the water and oil together.
Add to the flour mixture until you can form a dough.
Cover the bowl and refrigerate for 30 mins.
Roll out to 1/4 inch thickness and press into a pie tin.
Filling
Ingredients:
1 brown onion, diced
2 large silverbeet leaves, chopped
1 cup broccoli, chopped
1 cup mushrooms, sliced
1 packet firm tofu (patted dry)
1 vegie sausage, chopped
1/4 tsp nutmeg
1/2 tsp turmeric
1 tbsp dried basil
1/2 tsp salt
1/2 cup rice milk
1 tbsp nutritional yeast flakes
Olive oil
Recipe:
Preheat the oven to 220 degrees.
Heat the olive oil in a saucepan on medium heat.
Add the onion, broccoli and mushrooms.
Cook for 5 mins then add the silverbeet.
In a food processor or high speed blender, blend the tofu, turmeric, basil, nutmeg, salt, yeast flakes and rice milk until you have a nice, smooth consistency.
In a small fry pan, fry the vegie sausage in olive oil for 2 minutes or until brown. Chop into small pieces.
Stir the vegetables into the tofu mixture and add the vegie sausage.
Pour the batter into the pie crust and bake for 35 - 40 minutes.
Bon appetite!
