Ingredients (use vegan versions):

  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup non-hydrogenated vegan margarine
  • 2 tablespoons cold water
  • 1/2 teaspoon vanilla
  • 1 package frozen spinach or 1 bunch fresh
  • 3/4 package firm tofu (play with the quantity)
  • 1 to 1 1/2 cups of vegan soymilk
  • 3/4 package frozen corn, or it’s fresh equivalent
  • onion medium sized, portabello mushroom (optional, but yummy)
  • oregano, sage
  • salt and pepper


Mix the first 6 ingredients to form a pastry
dough. This doesn’t roll well, but it makes a
great pie crust. Once it’s mixed well, pat evenly
into a greased pie pan and bake at 350 degrees for
ten minutes. Prick the bottom before putting in
the oven.

Sauté the onions, finely chopped. Add the
portabello mushroom, thinly sliced when the onions
are transparent. Add plenty of oregano, enough
salt and a good quantity of pepper. (I sprinkled
some curry powder and added a teaspoon of
vegan Worcestershire sauce for the heck of it). Then add
the spinach.. you can also add some pine
nuts/walnuts for an interesting texture and

Remember to take the crust out of the oven.
In a blender, add the soymilk, tofu (crumbled a
bit) and the corn and blend into a thick
puree/paste. Play with the quantities to get it to
a consistency a little thicker than cake batter.
Stir this into the veggie mix and taste for
flavours (to get the traditional yellowish egg
yolk colour, add some turmeric). Add this to the
pie crust and bake at 350 for 30-35 minutes. Note*
I like more filling than pie crust, so I tend to
“overfill”. Reduce quantity of spinach and the
rest if you want… serve hot.

Serves: 4

Preparation time: 1 hour

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