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.