1 teaspoon minced garlic
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 cup chopped mushroom
1 tablespoon fresh chives minced
1/4 teaspoon dried, crushed rosemary
1 block firm tofu, drained of water
1/4 cup plain rice milk
2 tablespoon nutritional yeast
1 tablespoon cornflour
1 teaspoon tahini
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon salt
black pepper to taste
For the Pastry:
7 ounces wholemeal flour
3 ½ ounces vegan margarine
6 tablespoon water
In a bowl add margarine to the flour and rub with your fingers until it resembles breadcrumbs. Add the water and gather up to form a ball. Flour a work surface and roll out the pastry.
Lightly grease a 9-inch pie dish and put your pastry in, trimming the edges.
Lightly spray or grease a skillet. Saute garlic, onions, peppers and mushrooms over medium heat until mushrooms start to exude juices. Stir in chives, rosemary and pepper. Remove from heat.
In blender or food processor, combine remaining ingredients. Process until completely smooth. Add the tofu mixture to the vegetables. Stir well.
Spoon mixture into pie crust. Bake for 25-35 minutes, then place tin foil over the top and bake for a further 20 minutes. When knife inserted comes out clean, it's done. Let cool slightly before serving.
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