Prep 0 mins
Cook 40 mins
A mushroom, onion, sour cream and tofu pie from Almost Vegetarian. Fast to make the filling. Use your favorite savory pie dough or phyllo dough for the crust. Freeze the extras if you make more than one. The pie raw will keep up to three months frozen or 3 days if refrigerated. Note you can make ahead the filling up to two days.
- 2 teaspoons canola oil
- 1 small onion, sliced
- 4 scallions, white only, sliced
- 1 leek, white only, cleaned and sliced
- 1 teaspoon grated fresh ginger
- 1 tablespoon white vinegar
- 2 cups cleaned mushrooms, sliced
- 1⁄2 lb tofu
- 1⁄2 cup fat free sour cream
- If using savory dough, prepare it.
- Heat oven to 400°F
- Place the oil in a skillet [note you can use water for this step if you want to reduce the fat] over med high heat. Add onion, leek, scallion, and ginger and sauté over medium heat until the veggies are limp. Add the vinegar and stir until evaporated.
- Add the mushrooms and saute until they give up the liquid, approx 4 minutes. Remove from heat.
- Process the tofu and sour cream until smooth. Blender or food processor, your choice. Turn into a large mixing bowl and add the mushroom mix with a slotted spoon then stir to blend.
- If using savory dough, roll the dough on a 12 inch square of parchment paper into a 10 inch round. Pile the filling in the center and spread out leaving a two inch margin all around. Bring the dough up around the sides as if you were going to encase the filling but leave a 6 inch window. Crimp the dough around the sides to hold in place. Transfer to a baking sheet or a preheated stone. Bake until crust is golden brown and the filling is set, about 40 minutes. If the crust browns before the filling is set, cover with foil and continue to bake at 300°F for about 10 more minutes.
- Notes: I personally found this needed a bit more spices. I used Lemon Pepper, Salt, Italian seasoning, a bit of wasabi powder, turmeric (made it a nice gold), and threw in some sliced tomatoes when I blended it. You want amounts? I will jiggle it some more and post corrections. Note I have a strong taste for strong tastes. This is fine with out it but if you like spice play around with it. Also I have used Ricotta cheese [no fat] in place of the sour cream. I have not tried with soy cheese yet.
I made a few addtions to the recipe - some garlic, vegan chicken-style stock powder, nutritional yeast (for a bit of a "cheesey" taste), salt and pepper, plus added some cornstarch to help it set. I used soy sour cream, and a little powdered ginger for the fresh and white wine vinegar in place of the white vinegar. This made a lovely creamy tasting filling. I used a gluten-free pastry for the gluten intolerant family members. The final result was a lovely rustic looking pie which I served cold with some salads and Roasted Balsamic Tomatoes (Recipe #34116).