- 3tablespoon olive oil
- 1/2 cup chopped onion
- 2 to 3 cloves garlic, minced
- 3 or 4 egg replacements, beaten
- 1 9oz package frozen artichoke hearts, thawed and coarsely chopped
- 2tablespoon minced parsley (fresh)
- 1 teaspoon dried bazil
- 1/4 cup grated Parmesan style soy cheese
- 1/4 vegan soymilk
- dash of your favorite hot sauce (we prefer Frank’s Red Hot for this)
- salt and freshly ground pepper to taste
Directions:
***You will also need a pie crust for this. If you don’t want to make your own, you can often find excellent frozen organic pie crusts in many health food stores.***
Preheat the oven to 350 degrees.
In a nine or ten inch pie dish or quiche pan prebake the pie crust. I like to pre-bake the crust because it keeps it from getting too mushy on the bottom. To do this, prick the uncooked crust in a few places. Loosely line the pan (with the crust already in it) 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. You just want to get the crust **barely** cooked. Carefully remove foil and beans. (Save the beans for the next crust–you can’t cook these now!)
NOW….heat 2 Tbls of oil in a skillet. Add the onion and sautee over a medium heat until translucent. Add garlic and continue to sautee until onion is golden.
In a bowl, combine Ener-G Egg Replacer, onion mixture and all remaining ingredients **except** the remaining olive oil. Fill your pre-baked crust with the mixture. You may want to garnish the top with a ring of thinly sliced tomato rings. Sprinkle with a bit more of the soy cheese and drizzle remaining olive oil over the top. Bake for 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 wa
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