Leek Pie

For the Crust:

2 medium potatoes, grated

6 ounces silken tofu

1/4 cup soy milk

2 tablespoons nutritional yeast

2 tablespoons almond meal

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/4 teaspoon black pepper

For the filling:

2 tablespoons vegetable broth

3 medium leeks, chopped (about 4 cups)

3 cloves garlic, minced

2 tablespoons white wine

6 ounces silken tofu, drained and crumbled

1 tablespoon lemon juice

1 teaspoon sea salt

1 cup whole wheat bread crumbs

1 teaspoon tarragon, dried

1 tablespoon thyme, dried

1 cup sliced mushrooms

1/2 cup chopped sun-dried tomatoes (avoid the kind packed in oil)

1/2 cup soy milk

1 can of chopped black olives (optional)


For the crust, preheat oven to 350°F.

Wash and grate the potatoes.

Squeeze grated potatoes and drain moisture from them.

Stir in tofu, milk, nutritional yeast, almond meal, nutmeg, salt, and pepper.

Spread and pat potatoes into a nonstick pie plate.

Bake the potato crust until golden brown (around 20-25 mins). Remove from oven.

For the filling, sauté leeks and garlic in vegetable broth over medium-high heat, until leeks are tender. Add wine and cook for about 5 mins. Remove from heat and set aside.

In a large mixing bowl, combine tofu, lemon juice, salt, bread crumbs tarrogon, thyme, mushrooms, sun-dried tomatoes, soy milk, and olives, if using. Gently fold in the leeks.

Spoon filling into crust and bake for 30-35mins.

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