Vegan Easter Pie
by Brian Patton
Can you believe it?? Vegan Easter Pie is real...and it's spectacular! Yeah, so I had a recipe years ago, but then I updated it in the last couple of years since the new egg replacers and such have been available. I made this one last year, and it has been my best Easter pie recipe to date.
Makes one 9 inch pie
¼ cup diced super firm tofu
¼ teaspoon black salt (kala namak)
12 ounces vegan italian sausage crumbled and cooked
5 ounces other vegan meat (ham, bacon, or more sausage), crumbled or chopped
2 ounces vegan pepperoni, chopped
8 ounces vegan ricotta cheese
½ cup vegan mozzarella
2 Follow Your Heart Vegan Eggs (or 2 Just Eggs)
2 tablespoons plain unsweetened almond milk
Heat oven to 350F°.
In a large mixing bowl, add the tofu and black salt, toss to coat, then add the meats, cheeses, and eggs and mix to combine. This is your filling.
Press pie crust into a pie pan and add the filling. Place the top crust on top and crimp the edges to seal.
Poke the top of the pie with the tines of a fork 5 or 6 times, then brush the top with almond milk.
Bake 50 to 60 minutes until the top is golden.
Remove from oven and let rest at least 30 minutes before cutting.