Vegan Southwest Zucchini Pie Recipe

Posted by:Lindsay S. Nixon Category: 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!

zucchini pie

Makes 6 servings (Per serving, no cheese) 168 calories, 1g fat, 34 carbs, 10g protein, 4g fiber

Lindsay S. Nixon

Hi I'm Lindsay also known as the Happy Herbivore.
I've dedicated myself helping folks lose weight on a vegan diet. I been blogging since 2006, written 6 books, and started a business called Meal Mentor.

Recipe:Southwest Zucchini Pie

Description

When quiche met cornbread and had a zucchini baby.

Ingredients

2 cups zucchini, diced
1 cup corn, frozen
1 whole onion, diced
3 whole garlic cloves, minced
½ tsp dried oregano
¼ tsp turmeric
1½ tsp chipotle powder
4 ounces green chiles, diced
12 ounces mori-nu tofu, extra firm
1 tbsp nondairy milk
½ cup whole wheat pastry flour
½ cup cornmeal
¼ cup nutritional yeast
½ cup nondairy 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.

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