Here it is
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. Every Easter I get messages like, "Where is that vegan Easter pie recipe?" Well, here it is. I don't even have a picture of it, but it looks and tastes like Easter pie.
Vegan Easter Pie
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 aquafaba (liquid from a can of chickpeas)
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 aquafaba.
Bake 50 to 60 minutes until the top is golden brown.
Remove from oven and let rest at least 30 minutes before cutting.
Update... I took a picture, like a good blogger...
Vegan chef, cookbook author, and multi-media personality, Brian L. Patton. Just making good, old-fashioned food. You like food, right?