4 oz Mushrooms
Large Bunch of Kale
1/2 Cup Sun-dried Tomatoes
1 Small Onion
14 oz Tofu
1/2 Cup Non-Dairy Milk
1/2 Cup Nutritional Yeast
1/2 teaspoon Garlic Powder
1/2 teaspoon Sea or Pink Salt (Pink will have more of an egg taste)
1/4 teaspoon white pepper
1/4 Cup Vegg Vegan Egg (optional but adds more of an egg taste)
Thawed Puff Pastry
Prep Time: 20 minutes
Cook Time: 50 minutes
If using a frozen crust (like my puff pastry was) make sure it is defrosted. Preheat oven to 350 degrees.
Chop your veggies and saute them over medium heat. I started with the onions and let them sweat a bit, them added the sun dried tomatoes, mushrooms, and kale. In total you should be sauteing for about 10-15 minutes.
Combine the tofu, non-dairy milk, nutritional yeast, garlic powder, salt, pepper, and Vegg in a food processor and blend until smooth. You can adjust the seasonings to taste.
Turn off the heat on the veggies and add in the tofu filling. Mix until well combined.
Add the puff pastry to a nine-inch pie pan. Pour the filling into the pan. Put in the oven and bake for 50 minutes.
Let cool. Serve and enjoy!