Crust: Preheat oven to 375 degrees. Grind oats to a coarse flour n a blender or food processor. Place ground oats in a large bowl. Stir in whole wheat flour, white flour, salt and baking powder. Drizzle 1/4 cup canola oil over flour mixture and mix lightly; add more oil of necessary, until mixture looks like wet sand. Drizzle lemon juice, honey or maple syrup and 2 T water over dough. Mix lightly with a fork until dough forms a ball, adding more water if necessary. Roll out dough between sheets of waxed paper. Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan. (If using a pie pan, fold excess dough over to form an edge about 2/4 inch thick; try to keep edge even, smooth and slightly away from the edge of pan.) Prick sides and bottom of crust with a fork. Bake for 20 minutes, remove from oven and reduce temperature to 350 degrees. Filling: Heat 1 teaspoon water or oil in a skillet over medium heat. Add onion and saute for 3 to 5 minutes. Add garlic and saute for 30 seconds. Add broccoli florettes and 1 to 2 tablespoons water, then cover. Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes. Drain vegetables if necessary; place in prebaked pie crust and spread evenly over bottom. In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast. Blend 1 to 2 minutes, until very smooth. Pour tofu mixture over vegetables in pie crust. Place red pepper or black olives on top if desired. Bake 40 minutes, until slightly puffy. Allow to cool 5 to 10 minutes before slicing. Serves 6. Variation: substitute 3 cups of any vegetable for the broccoli. Try lightly steamed asparagus, sauteed mushrooms and leeks, or red pepper and zucchini. Veganized version of classic tofu recipe in February 1993 _Vegetarian Times_
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 35 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 87.3mg||3 %|
|Potassium 462.5mg||12 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 28.6g|
|Protein 10.5g||15 %|
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Calories per serving: 202
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