3/4 lb firm tofu, mashed
1 cup mushrooms,sliced
2 stalks celery, sliced
1/2 cup green pepper, chopped
2 tablespoons onion, diced
2 cups spinach, optional
1/4 cup nutritional yeast flakes
1/3 cup white wine
1 tablespoon basil (dry) and 2 tablespoon chopped parsley (fresh)
2 teaspoons oregano
2 teaspoons minced garlic or 1 teaspoon garlic powder
2 teaspoons vegan parmesan cheese
1/2 teaspoon sea salt and black pepper
1 tablespoon olive oil (optional to cooking spray)
Mash tofu in a medium size bowl and set aside. Sautee in olive oil or spray onions, mushrooms, celery, green peppers for a few minutes to soften. Add oregano and basil and garlic. Mix in spinach at the end and let it wilt. Take vegetable mixture and add it to tofu.
Add wine, nutritional yeast, salt, pepper, parmesan and parsley to tofu mixture and mix again.
Cut dough into 5 pieces. Form a ball and roll it out on a floured surface till its 6 inches in diameter. Take 1/3 cup of the filling and put it in the center of the circle. Using your hands, bend one side of the circle over the topping and use a fork to move the filling along the crease. With your finger dab water on the bottom edge to seal the top dough. Flute the edge or take a fork and press the tines to seal around the filling.
Bake at 400 degrees F for 40 minutes or until golden brown.
Melt soy mozzarella cheese on top if you want, add chopped tomatoes with it as well. Serve with a fresh green salad.
VARIATION: Omit spinach and add 1/8 cup or so of sundried tomatoes pureed, 10 black olives and 2 tablespoons green onions.
Nutritional data I used brown rice parmesan and dealcoholized wine
Filling: 1 serving =Calories 64 Total Fat 2.9g Saturated Fat 0.3g Cholesterol 0mg Sodium 18mg Carbohydrate 4.2g Dietary Fiber 0.5g Sugars 0.9g Protein 6.7g Vitamin A 12% Vitamin cup 30% Calcium 1% Iron 2%