Quick notes on modifying "Savory veggie pie" to obtain a vegan analog:
Keep the same crust -- it's fine!
However the filling should be changed as follows:
Saute onions and carrots in salt as suggested. However, this is where we diverge. Grind
1/2 cup mixed walnuts and almonds
1/2 cup cashews
1/2 to 1 cup soymilk (depending on desired thickness)
1 teaspoon salt
1 tablespoon nutritional yeast
8 ounces of firm tofu
in a food processor until smooth. This might strain the food processor a bit, so add the ingredients slowly in the order listed. Mix the onions and carrots into the puree, and put into the crust. Bake as before: 375 degrees F for 20 minutes.
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