Vegan Summer Squash Pie

By AzWench

This is a veganized version of a Southern Living recipe from the late 1980’s. If you’ve never tried pattypan squash, your in for a treat.

Ingredients

• 7 small or 3 large pattypan squash, (1/2 pound), sliced 1/4 thick (across, not stem to navel)
• olive oil spray
• 1/2 pound fresh spinach leaves, washed (I used prewashed baby spinach leaves)
• 1 medium size yellow squash, chopped
• 1 small or 1/2 large vidallia onion, chopped
• 1 small or 1/2 large red bell pepper, seeded and chopped
• 1 12 ounce pkg lite firm silken tofu, drained
• 1/4 cup soymilk (I use Edenblend rice soy beverage)
• 2 Tbs nutritional yeast
• 1 Tbs cornstarch
• 1 tsp tahini
• 1/4 teaspoon turmeric
• 3/4 teaspoon salt
• vegan cheese slices (0ptional, I did not use any on the pie pictured)

Details

Servings 4
Adapted from picksoverpeas.com

Preparation

Step 1

You will need *one glass pie plate* and a *large pot* for sauteeing the vegetables. You also need a *food processor or blender* to blend the tofu mixture.

Preheat your oven to *350 degrees*.

To begin, arrange your pattypan squash slices around the outside edges and bottom of your pie plate, cutting them to fit. These will form your "crust". Spray your pot with olive oil, remove the slices from the pie plate and saute them 2 to 3 minutes on each side until tender and lightly browned. Spray your pie plate with oil and arrange the slices again in the pie plate.

Saute your spinach briefly until wilted. Remove from pan, drain any excess water and then roughly chop. Set aside.

Spray your pot again and saute the chopped yellow squash, bell pepper, and onion over medium high heat until tender. Remove from pot, reserving 1/4 of this mixture, and spooning the rest into the prepared pie plate.

In a food processor or blender, process the tofu, soymilk, nutritional yeast, cornstarch, tahini, turmeric, and salt until smooth. Add in the spinach and process briefly to combine or combine by hand in a separate bowl. Pour this mixture over the vegetables in the pie plate. Sprinkle with the reserved squash, bell pepper, onion mixture. Bake at 350 degrees for one hour. If you are using vegan cheese slices, cut them into strips and place them on top of your pie about 5 minutes before the pie is done.