Vegan Artichoke Pie

This recipe is delicious - I originally found it in the vegancooking community on livejournal.com and it turned out so nicely that I saved it here.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  prepared vegan pie crusts (Whole Foods offers a good selection)
• 3  tablespoons olive oil
• 1⁄2 cup  chopped onion
• 2  garlic cloves, minced
• 3 1⁄2 eggs, replacements (such as Ener-G)
• 1 (9 ounce) can artichoke hearts, coarsely chopped
• 2  tablespoons  minced fresh parsley (or 1 tablespoon dried parsley)
• 1  teaspoon dried basil
• 1⁄4 cup  grated vegan parmesan cheese (available at Whole Foods)
• 1⁄4 cup soymilk
• 1  dash Tabasco sauce (or your preferred hot sauce)
•  salt & freshly ground black pepper, to taste

Directions

1. Preheat oven to 350°F.
2. Bake pie crust for 10 to 15 minutes, until just barely cooked.
3. Heat 2 tablespoons of the olive oil in a skillet. Add onion and sauté over medium heat until translucent.
4. Add garlic and continue to sauté until onion is golden.
5. In a bowl, combine egg replacements, onion mixture and all remaining ingredients EXCEPT remaining olive oil.
6. Fill pre-baked crust with mixture.
7. Sprinkle with a bit more soy cheese and drizzle remaining olive oil over top.
8. Bake for 25-30 minutes or until pie is set and golden on top. Let cooked pie rest a few minutes before cutting to serve.