1/3 cup peanut oil
1/2 cup water
1 tablespoon soy lecithin, optional (helps oil and water emulsify)
2 cups all-purpose wheat flour Filling:
1 onion, diced
4 ounces shitake mushrooms, chopped
1/8 cup tamari soy sauce
1 pound tofu
1/4 cup oil, plus a little extra sautéing
1/4 cup nutritional yeast
1 pound spinach, steamed
1. Preheat oven to 350 degrees F. For crust, mix first 4 ingredients in a small bowl. Put the flour into a pie pan, and mix liquid from the bowl into it until the mixture can be formed into a ball.
2. Press and flatten to the sides and bottom of pie pan using your hands. Prick with a fork all over. Bake for 15 minutes for a partially baked crust.
3. For filling, sauté the onions and mushrooms in oil, and add tamari soy sauce. In a blender or food processor, blend tofu, oil and nutritional yeast.
4. Pour into a large bowl and mix in steamed spinach, and sautéed onions and mushrooms. Pour entire mixture into partially baked crust and bake 30 minutes. Let cool. Enjoy!
Source of Recipe: My recipe.