Who says vegans should have limited options and boring repetitive food choices? By eliminating all animal produce, creative cooking kicks in and mesmerizing results occur.
6 servings
Ingredients
- 1 14ounce package extra-firm tofu, drained
- 2 tbsp soy sauce or tamari
- 2 tbsp nutritional yeast flakes
- 1 tbsp lemon juice
- ¼ tsp ground turmeric
- 1 – 2 tbsp unflavoured soy or almond milk, as needed
- 1 tbsp olive oil
- 1 cup diced (1/2 inch) potato (about 1 small potato)
- Salt and pepper to taste
- 1 medium leek Cleaned and chopped, white and pale green part only
- 2 garlic cloves minced
- 1 vegan pie crust homemade or store-bought
Preparation
Place the tofu, nutritional yeast, soy sauce/tamari, lemon juice and turmeric into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. You can add a splash or two of milk if absolutely needed to get the mixture smooth, but keep it to a minimum.
Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the potato. Sprinkle with a bit of salt and pepper, and cook for about 10 minutes, flipping occasionally with a spatula until it just begins to soften. Add the leeks and cook about 5 minutes more, until the leeks are soft, and the potatoes are fork tender and crispy on the outsides. Add the garlic and cook just until very fragrant, about 1 minute more.
Preheat the oven to 375°F / 190 °C.
Transfer the tofu mixture and the potato leek mixture to a large bowl and mix until the potatoes and leeks are evenly distributed.
Transfer the mixture to the pie crust and smooth out the top with a spatula. Place the filled crust into the preheated oven and bake until the centre is set, and the crust is browned around the edges, about 30 to 35 minutes.
Allow to sit for a few minutes before cutting.
Enjoy! 😊
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