JP Tofu and Veggie Pie

A crisp and luscious pie crust with a rich tofu veggie filling- make it as spicy as you like. This version was down-spiced.

 

 

Crust (you could cheat and use a preprepared crust)

- 4oz AP flour

- 1 oz 7 grain flour

- 8 tablespoons Coconut Oil- chilled

- One pinch of sea salt

- One tablespoon  of sugar (or sweetener of your choice)

- One pinch of ground dried ginger (I used powder)

- 3 tablespoons of ice cold water.

In a food processor, blend the flour, salt sugar and ginger. Add the oil and pulse for 10 seconds. You should end up with crumbly looking little blobs of flour and oil.  Transfer to a bowl and add the cold water.  Using a wooden spatula (or other utensil) combine until the dough makes a nice round ball. Cover the dough ball with plastic wrap, smash down to a disk shape and refrigerate for 30 minutes.  When you are ready to roll out the crust, remove the dough ball from the refrigerator, and place 2/3 between two pieces of saran wrap (oiled or floured).  Roll out until the dough covers the pie pan bottom and sides.  Transfer to the oiled pie pan.   Add the Filling.  Place a layer of spinach on top of the filling. Then roll out the top (using the saran wrap method) and place over the pie filling and seal the sides by mashing the seam between the top and bottom portion together with your fingers.  (Or you can get fancy and use a fork or your fingers for nice neat folds).

 

Filling

1 box smart ground crumbles–plain

1 yellow onion

Garlic (as much as you want- chopped)

Broccoli- cut smallish

Red pepper- diced

Mushrooms- cut to any size

Spinach

(any other veggies you like)

Veggie broth (1/2 a cup)

1 tbl olive oil

Spices (what flavors do you like?)  - I used ginger, cumin (just a little), thyme, smoked sea salt and a touch of nut meg.  The flavors were fantastic.  If I were making it hot I would use dried red pepper flakes or fresh hot peppers (diced fine and sautéed with the onions). Sometimes I add a little Worchester sauce and/or Sriracha sauce.

Add the oil to a skillet and heat on medium. Add the onions and sauté until they become translucent. Add the garlic, broccoli, red peppers and mushrooms (and any other veggie you like) and sauté for several minutes just to soften the veggies. Add the ground crumbles and ¼ of the broth.  Add the spices. Stir continuously. When the crumbles start to stick add a bit more veggie broth.  Let a little brown yumminess build up on the bottom of the skillet before adding the broth.  Use the broth to scrap the bottom of the pan.  When all the broth is added, cook for a few minutes more. Transfer to a bowl and place in the refrigerator to cool before putting into the pie crust.

Bake on 425 degrees for 12 minutes then turn the oven down to 350 and bake for another 10-15 minutes-  Keep an eye on the browning. The pie should be a nice golden brown.

Nutrition 

Serving size = 1 slice (8 slices total)

Total Kcals = 211

Fat     Kcals =  99                gms =  11             % fat   =  47

Pro    Kcals =  48                 gms=   12             % pro  =  23

CHO  Kcals = 64                  gms=   16             %CHO =  30