About 3 weeks ago, not knowing any better, my boss gave me a recipe that called for both eggs, milk and cheese because she thought it looked good. Indeed it did, so I challenged myself to perfect this pie without the cruel usage of animal products. Flash forward to present day and EUREKA! I created a perfect, quiche-like vegan pie with roasted eggplant, layered tomatoes with yummy tofu “ricotta”, and delicious vegan pie crust. Try this. It’s a culinary masterpiece… if I do say so myself.
- Prep Time: 30 Minutes
- Bake time: 40 Minutes
- Serves: 6 (or 4 if main course)
You will need (for the pie)
- 1 Pie Crust (Ready made or homemade)
- 1 Large Eggplant (Sliced thick)
- 3 Large Tomatoes (Sliced thick)
- 1/4 Cup Unsweetened Soy Milk
- Equivalent to 3 Eggs using Ener-G Egg Replacer
- Mixed Italian Herbs
- Salt (if desired) and pepper.
For Tofu “Ricotta”:
- 1 Block Extra Firm Tofu (Sunrise is a great brand)
- 1 Tbs. Lemon Juice (for the cheesy tang)
- 2 Tbs. Nutrition Yeast (for more cheesy taste)
- 1 Tbs. Garlic Powder
- 3 Tbs. Vegenaise
- 1 Tsp. Each fresh (or dried) Parsley, Marjarom, Basil and Chives
- First step is to prepare the eggplant. It is very important to lay out your slices on paper towels (or a clean dish cloth), salt them, leave them sit for 10 minutes and pat them dry. Flip and repeat. This will help to get a lot of that acidy flavor out.
- After the eggplant is done, pour a little olive oil on a baking pan and place your slices on it. Dab a little oil on the top of them and place in a preheated 350 degree oven for ten minutes.
- Get the tomatoes sliced and ready to go. Try to use very ripe tomatoes, they offer the best flavor for this dish. After the eggplant comes out of the oven, place 1-2 slices of tomato on top of the slices (reserving about 4 for the top) . Sprinkle with herbs (any desired), salt and pepper and place back in the oven.
- While they are roasting, make up the tofu. This is a very simple mix I use in many dishes, and it goes perfect with this. Crumble the tofu. Make sure it is very fine, like ricotta would be. Once you have it ultra fine, add the herbs. You could just sake in some Italian seasonings until you’re happy, but I prefer the mix listed above. Add the Vegenaise, it makes the mix a little more creamy. Then add the lemon juice, nutritional yeast, garlic powder and salt and pepper. Mix it well. Remove the eggplant/tomatoes from the oven.
- Take your pie crust and put 2/3 of the “ricotta” mix in the bottom and up the sides a bit. Using a spatula, full the bottom with eggplant/tomato slices and sprinkle a little more the the “ricotta” on top. In a separate bowl, whisk together the soy milk and ener-G eggs. Pour over the top. Place 4-5 plain roasted eggplant slices on top. Sprinkle with herbs, fresh ground pepper and remaining tofu mix.
Bake for 35-40 minutes. Tip: If the vegan crust gets too brown and the pie isn’t done yet, cover crust with foil and continue to bake. Pie is done when it is firm to the touch. Remove and let sit for 10 minutes before serving. This is great for breakfast, too!
Variation: This filling also works awesome in a calzone!
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