March 4, 2009
Vegan Southwest Zucchini Pie Recipe
This dish really is the best of two worlds. It's a little bit like a quiche but has a pie-slash-cornbread feel about it too. It's also an effortless dish which makes it a great weeknight meal!
Makes 6 servings (Per serving, no cheese) 168 calories, 1g fat, 34 carbs, 10g protein, 4g fiber
Recipe:Southwest Zucchini Pie
Description
Ingredients
2 cups zucchini, diced
1 cup corn, frozen
1 whole onion, diced
3 whole garlic cloves, minced
½ tsp oregano or majarom
¼ tsp turmeric
1½ tsp chipotle powder
4 ounces green chiles, diced
12 ounces mori-nu tofu, extra firm
1 tbsp plant-based milk
½ cup whole wheat pastry flour
½ cup cornmeal
¼ cup nutritional yeast
½ cup plant-based milk
2 tbsp cornstarch
¼ cup vegan cheddar cheese
Instructions
Preheat oven to 375 F. Spray 9x9" pan and set aside. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.
