2016.03.27 Pie; Soy crumbles, Crescent roll dough, Mustard, Ketchup, Pickle, Onion, Tomato

2016.03.27 Pie; Soy crumbles, Crescent roll dough, Mustard, Ketchup, Pickle, Onion, Tomato

Shopping Cart (Products are suggestions, substitute per need\want):

1 13 oz. package Gardein, The Ultimate Beefless Ground
1 8 oz. tube Immaculate Bakery, Crescent Rolls
1 8 oz. package Daiya, Cheddar Style Shreds
1 medium white onion
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Spectrum Organics Olive spray oil
Whole Foods 365 Dijon Mustard
Whole Foods 365 Ketchup
Whole Foods 365 Organic Steak sauce
Figaro Hickory Liquid Smoke
Whole Foods 365 Extra Virgin Olive Oil
Whole Foods 365 Sea Salt Fine Crystals
Whole Foods 365 Ground Black Pepper
Aquafaba (garbanzo or white bean brine)
Dill pickles


Preheat the oven to 375°F.
Use spray oil to coat inside of 9-inch pie dish.
1/4    cup chopped dill pickle
1       tbsp. extra virgin olive oil
1    medium onion, chopped
2       tbsp. steak sauce
   1/8 tsp. fine sea salt
Pinch ground black pepper
1       cup grape tomatoes, each cut in half
1       cup shredded cheese
3       tbsp. aquafaba.


Unroll and separate crescent roll dough.
Press dough into the pie dish, piecing together to form a crust.
Brush the dough completely with mustard, then drizzle with ketchup.
Spread the dill pickle around the pie dish, then set the dish aside.
In a large skillet, heat the tablespoon olive oil over medium-high heat.
Add onion and garlic, then cook 8 minutes, stirring occasionally, until soft and golden.
Reduce heat to medium and stir in steak sauce and liquid smoke.
Cook 1 minute.
Add beefless ground, salt, pepper and aquafaba.
Cook 5 minutes, until beefless is well heated.
Stir in grape tomatoes.
Cook 5 minutes longer.
Spoon meat mixture into the prepared pie crust.
Top with cheese.
Bake in 20-25 minutes, or until crust is golden brown and cheese is melted.

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