1 prepared pie crust
3 tablespoons olive oil, divided
1/2 cup onion, chopped
2 to 3 cloves garlic, minced
4 egg replacers, prepared (I use Ener-G)
1 (9 ounce) package frozen artichoke hearts, thawed and coarsely chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/4 cup grated vegan parmesan + more for top
1/4 nondairy milk (I use soy)
dash hot sauce (we use Frank's Red Hot)
salt and freshly ground pepper, to taste
1 tomato, thinly sliced, optional
1. Preheat oven to 350 degrees F. Place pie crust in pie pan, and prick the top in a few places. Loosely line the pan and crust with foil. Fill the foil with dry beans or lentils as a weight. This will keep the crust from puffing up. Bake for 10 to 15 minutes. Carefully remove foil and beans.
2. Heat 2 tablespoons oil in a skillet. Add the onion and saute over a medium heat until translucent. Add garlic and continue to saute until onion is golden.
3. In a bowl, combine egg replacer, onion mixture and all remaining ingredients, except the remaining olive oil and tomato. Fill pre-baked crust with the mixture. You may want to garnish the top with tomato slices.
4. Sprinkle with a bit more vegan parmesan and drizzle remaining olive oil over the top. Bake 25 to 30 minutes or until the pie is set and golden on top. Let the cooked pie rest a few minutes before cutting to serve. Serve at room temperature or slightly warm.'