Ingredients

The following ingredients have 1 Servings
  • For the Filling
  • 1 tablespoon olive oil
  • 1 large red onion (finely chopped)
  • 2 cups white button mushrooms (chopped)
  • 3 garlic cloves (minced)
  • 3 cups fresh spinach (chopped)
  • 11/2 teaspoon Italian seasoning (divided)
  • 14 ounce firm tofu (press for approximately 15 minutes to remove the excess water.)
  • 4 tablespoon ground flax seed plus ½ cup water (stir together and let sit for 10 minutes)
  • 3 cups shredded vegan cheddar cheese
  • Salt and pepper to taste
  • 1 pie crust (Click the link in the instructions for the recipe.)

Instruction

  • Make the pie crust. Click here to get the recipe. see note
  • Preheat oven to 350°F (176˚C)
  • For the Filling
  • Heat the 1 tbsp olive oil in a large skillet on medium heat. When the oil is hot add the onion and mushrooms, cook until the mushrooms are nicely browned, approximately 7 minutes.
  • Add the minced garlic, 1 tsp of Italian seasoning, spinach, and salt and pepper to taste. Cook for approximately 1 to 2 minutes, or until the spinach is just wilted.
  • Place the 14 oz of tofu, the flax egg, and the remaining 1/2 tsp of Italian seasoning, and salt to taste in the blender or food processor and process until it’s smooth and creamy.
  • In a large bowl combine the tofu mixture, 3 cups of vegan cheese, and the mushrooms and onions and stir to combine.
  • Roll out the dough until it’s approximately 1/8“thick and place in a pie plate. Trim the edges and pinch the dough around the top of the plate.
  • Pour the filling into the plate and bake for 40 to 45 minutes or until you can insert a toothpick and it comes out clean. Cover the edges of the crust with aluminum foil or a pie crust protector if it begins to burn. Let cool for 10 minutes before slicing.