- 1 cup dry quinoa
- 1/4 cup vegan cream cheese
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1 block firm or extra firm tofu
- 1/4 cup plain plant based milk
- 2 large tomatos
- 2 medium sized russet potatoes
- 3 green onions chopped
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 1/4 teaspoons tumeric
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon salt
- pepper to taste
- fresh basil for garnish
- Wash potatoes, and leave the skin on. With a kitchen mandoline, thinly slice both potatoes. If you do not have a mandoline, you can VERY thinly slice them with a knife.
- Thinly slice the tomatoes.
- On 2 parchment-lined baking sheets, spread out the potatoes and tomatoes in a single layer. Lightly spray both pans of vegetables with some cooking oil, and sprinkle with a little salt. Bake at 400 degrees for 15 - 20 minutes.
- Cook quinoa according to package instructions.
- Once quinoa is cooled, mix in vegan cream cheese, 1/2 teaspoon garlic, and 1/2 teaspoon thyme.
- Press the quinoa mixture evenly into a lightly oiled pie pan, and set aside.
- Add drained tofu (no need to press it,) milk, nutritional yeast, garlic, and remaining seasonings to a high speed blender or food processor. Blend until mixture is completely smooth.
- Once the veggies are done, remove from oven and allow to cooled. Turn oven down to 350 degrees.
- Begin layering the pie by scooping 1/3 of the tofu mixture into the bottom of the quinoa crust. Next add half of the tomatoes in a single layer. Evenly spread another 1/3 of the tofu on top of the tomatoes. Now add all of the potatoes in an even layers, and sprinkle the green onions over them. Top potatoes with the remaining 1/3 of the tofu mixture and spread evenly. Evenly arrange the remaining tomatoes on top.
- Place pie in the the 350 degree oven and bake for 30 mintues.
- Allow pie cool a bit before adding some fresh basil leaves on top and serving.