You can save time by buying a premade vegan crust. Here is how to make your own:
- 1 + 3/4 cups AP Flour
- 1/2 tsp salt
- 1/3 cup vegan butter (cold)
- 3 Tbls cold water
Mix together the flour and salt.
Cut the butter into the flour mix.. Add the water little by little, stirring in. Knead together until the pastry forms a ball (add extra water or flour if necessary). Wrap in plastic wrap and let rest in the fridge for at least 30 minutes.
Roll it out in a circle on a floured surface until it’s about 1/8″ thick.
Coat an 8″ or 9″ dish with cooking spray, and sprinkle a little flour on top. Lay the rolled-out pastry on top of the dish and push into the sides to form a base. Trim away any excess pastry (set aside) and pierce the base with a fork. Put the base in the fridge for another half hour and preheat the oven to 350 deg F.
Bake the pastry case in the oven for 10 minutes. You can use baking beans if you have them, or push down the center when you pull it out.
- 1 med onion
- Bit of oil
- 2 garlic cloves, crushed or minced
- 1 yellow bell pepper cut into strips
- 1 tsp dried oregano
- 3-4 cups of fresh spinach or one package of frozen chopped spinach
- 1 package of firm tofu
- 2 Tbls nutritional yeast
- 1/2 tsp apple cider vinegar
- 1 Tbls lemon juice
- 2-3 green onions or chives
- 1/2 cup fresh basil
- salt and pepper
Chop the onions finely, and fry on a gentle heat for five minutes in a little olive oil. Add garlic cloves, the dried oregano, and the bell pepper strips. Continue frying until the pepper goes softish.
Season with salt and pepper to your liking. Set aside.
Blend together until smooth the tofu and nutritional yeast, apple cider vinegar, lemon juice, adding salt and pepper to taste. Put mix into a large bowl.
If using frozen spinach, thaw and drain excess liquid. If use fresh, wilt the leaves in a skillet, then chop into small bits. Chop the basil into small bits. Slice up the green onions.
Mix the tofu mixture with the sauteed onion-bell pepper mix. Stir in the spinach, green onions, and basil.
Pour the whole mixture into the pastry shell, smooth it out and bake for another 30 – 40 mins until golden on top. It may help to also use a crust edge protector.
Let sit when first pulled out of the oven.