Daiya "Cheese" & Vegetable Pie
With Crispy Potato Crust
4 medium potatoes, coarsely grated
1/2 onion, grated
2 tbsp fresh parsley, chopped
2 tbsp tapioca starch
1 tsp salt
1 lb medium firm tofu
1/2 cup nutritional yeast
1/4 cup tapioca starch
2 tbsp apple cider vinegar
2 tbsp oil
1 tsp sage
1/2 tsp salt
1/4 tsp tumeric
3 cups Daiya brand vegan cheddar "cheese", divided
1/2 onion, chopped
4 cups fresh vegetables of your choice, finely chopped (I used broccoli this time)
Preheat your oven to 375 F. Lightly brush an 8" pie plate with oil. In a large bowl, use your hands to combine all the crust ingredients. Pack this into the pie plate, pushing it up along the sides, to make a nice even crust. Bake for 10 minutes. Brush with oil, bake another 10 minutes. Remove from heat and reduce oven temp to 350 F.
While the crust is baking, blend the tofu, nutritional yeast, starch, vinegar, oil sage, salt, tumeric and pepper until smooth. Set aside.
In a large skillet, saute the onion until translucent, then add the rest of your veggies and saute just a few minutes more.
When the crust is done, spread 1 1/2 cups of Daiya vegan cheddar cheese over it. Top with the veggies, then pour the tofu mixtures over those. Top with the remaining 1 1/2 cups of Daiya. Place in oven and bake 35 - 40 minutes. If you like the top to be a little bubbly and slight browned feel free to turn the broiler on for the last minute or so of cooking, but keep a close eye on it to prevent burning.
Yields 8 ooey gooey cheezy yummy slices.