This foolproof vegan pie combines a thick, creamy, chile- and cinnamon-laced pudding from Mark Bittman with a graham cracker crust adapted from the cookbook "Vegan Pie in the Sky." The pudding, which can also stand alone, is made with silken tofu, and it comes together in 10 minutes in the blender, which whips in air for a mousse-like texture. The chocolate is of the utmost importance here; its flavor will be the one that dominates, so be sure to buy the highest quality you can. Top with shaved chocolate if you'd like.
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Serving Size: 1 recipe (824g) | ||
Recipe Makes: 1 | ||
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Calories: 304 | ||
Calories from Fat: 111 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 52487.5mg | 1810 % | |
Potassium 922.9mg | 24 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 12.2g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 304
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