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Olive/Mushroom/Tofu Dinner Pie

What you need: 

Crust:
1 prepared vegan phyllo dough or pie crust
1 tablespoon olive oil Filling:
1 cup mushrooms, destemmed
1/2 cup Greek olives, drained
2 tablespoons capers
1/2 large red onion, chopped
1 pound extra firm tofu, towel dried and cut into cubes
1 tablespoon fresh marjoram, chopped
2 tablespoons fresh parsley, chopped
4 cloves garlic, chopped
1/2 cup olive oil
black pepper, to taste Topping:
1 green bell pepper, sliced into long strips
1 yellow bell pepper, sliced into long strips
sun dried tomatoes, to taste

What you do: 

1. Preheat oven to 400 degrees F. Place phyllo or crust in pie plate, and brush the crust with 1 tablespoon olive oil for extra flavor. Blend together all filling ingredients in a food processor or blender until mixture is thick but creamy.
2. Pour filling into crust, top with alternating green and yellow peppers in a circle on the top of the pie, and sprinkle with sundried tomatoes.
3. Bake 20-25 minutes or until the top turns a bit golden brown and tofu is firm. Let stand at least 5 minutes before serving.
Source of recipe: I modified this recipe from one I found in a cookbook, veganized it and changed it up a little bit!

Preparation Time: 
15 minutes, Cooking time: 25-30 minutes
Cooking Time: 
25-30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

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