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"Sausage" and Greens Pie


Serves: 12

Category: Main Dishes - Vegan
Author: James Rohrbacher
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Rated by: 10 members

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This creative entrée is the perfect choice for a special occasion dinner. It’s delicious, impressive and can be made ahead of time!

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Ingredients:

For the Crust:
1 1/2 cups walnuts
2 tablespoons ground chia seeds
2 tablespoons tomato powder
1 cup oats
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3-4 tablespoons water
For the Filling:
1 pound tempeh
2 tablespoons fennel seed, crushed in a mortar
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon red pepper flakes
1 teaspoon dried sage
4 cloves chopped garlic
1 teaspoon coconut aminos
1 lemon, juiced
8 ounces frozen artichoke hearts, thawed and chopped
2 onions, diced
1/2 cup chopped garlic
8 ounces mushrooms, finely chopped
2 pounds fresh or frozen greens
For the Binder:
1 (12.3 ounce) box firm silken tofu (see note)
2 tablespoons ground chia seeds
1/2 cup soy, hemp or almond milk
1/2 cup fresh lemon juice
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons Dijon mustard
freshly ground black pepper
pinch nutmeg
Optional topping:
1/4 cup walnuts

Instructions:

In a food processor, pulse all crust ingredients until a crumbly consistence is reached, adding the water slowly at the end in 1 tablespoon increments until the dough just comes together. Press dough into two 8-inch lightly-oiled pie pans and par-bake at 375 degrees F for 12 minutes. Cool on a rake and set aside.

To make the filling, crumble the tempeh into a large pan with water to cover, and simmer until the water is absorbed completely. Add the spices and garlic and saute another few minutes until the tempeh starts to brown. Add the coconut aminos and lemon juice, stir to deglaze the pan and remove from the heat and set aside.

In another large pan, saute the artichoke hearts, onions, garlic and mushrooms until the onion is translucent and lightly browned, about 8 minutes, then add the greens and continue to saute until the greens are tender. Stir in the tempeh mixture and set aside.

For the binder, puree the tofu, nutritional yeast, chia seeds, non-dairy milk, lemon juice, cayenne, mustard, black pepper and nutmeg in a high-powered blender until smooth. Stir into filling.

If desired, make a topping by pulsing walnuts and nutritional yeast in a food processor until crumbly.

Fill the pie shells with the filling and bake at 375 degrees for 1 hour. Sprinkle the optional topping on about halfway through the baking time.

Cool completely on a wire rack before cutting. Refrigerate any unused pie.

If desired, serve with your choice of tomato sauce.

Note:
Silken tofu (also called Japanese-style tofu) has a softer consistency than regular tofu. It is usually packaged in aseptic boxes that do not require refrigeration.

Calories 338; Protein 22 g; Carbohydrates 29 g; Sugars 4 g; Total Fat 17.3 g; Saturated Fat 2.3 g; Cholesterol 0 mg; Sodium 71 mg; Fiber 8.8 g; Beta-Carotene 239 ug; Vitamin C 43 mg; Calcium 246 mg; Iron 4.4 mg; Folate 78 ug; Magnesium 141 mg; Potassium 817 mg; Zinc 4.1 mg; Selenium 9.3 ug

Comments (7):

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katr13

11/15/2016 10:42 PM

Rated this recipe: (no rating)

what if you can't find tomatoe powder?

 

 

 

 

swannee2 replies:

11/16/2016 07:45 AM

Rated this recipe: (no rating)

I think he may be using his matozest

 

Chef James R replies:

11/21/2016 08:03 PM

Rated this recipe:

If you can't find tomato powder, use a no-salt, no-sugar added tomato sauce in place of the powder and the water.-Chef James

cpeterson9

11/16/2016 09:33 AM

Rated this recipe: (no rating)

If you have some dried tomatoes, you could grind them into a powder in a high-powered blender.

BettyC

11/16/2016 11:51 AM

Rated this recipe: (no rating)

I notice the filling includes 1/2 cup of garlic.  is that for real?

 

Linda P. replies:

11/18/2016 10:49 AM

Rated this recipe: (no rating)

Yes, the garlic amount is correct!

healthyrochelle

12/11/2016 10:15 AM

Rated this recipe:

Has anyone tried making these as tarts instead of 2 pies? I think it would be nice for the holidays to be able to heat up one at a time.

I'm looking forward to this recipe to replace our traditional French canadian tortiere.

healthyrochelle replies:

12/12/2016 01:06 PM

Rated this recipe:

This was not as good as I had hoped. It was very lemony and not a good replacement for tourtiere. If you make tarts instead decrease the cooking time on the crust and the filling.

kmwilber

12/15/2016 12:09 AM

Rated this recipe:

Not a quick meal, but it is good.  The recipe makes two full pies and feeds a crowd.  Will be making it again for family coming to visit.

nkmerr

03/09/2019 10:07 AM

Rated this recipe:

I cut the recipe in half and still had extra filling. I froze it and will make a new crust in a coupe of weeks and have another pie. I also found it too lemony at the start but after a few bites I really grew to love it. I am making a note to make this for the next potluck dinner we have to attend and know there is something we can have.

 

KinseyT

05/10/2019 07:09 PM

Rated this recipe:

I've been using Furhrman recipes for 7 years, have tried and repeated hundreds, loved many, and continue to try new ones. This is my favorite ever, just tried for the first time.