CONTENTS:
Shell:
1 1/2 cups all-purpose flour
1/2 cup cold vegan butter, cubed
1/4 cup cold water
1/2 teaspoon salt
FOR THE FILLING:
1 cup chopped zucchini
1 cup chopped bell peppers (various colors)
ONE cup cherry tomatoes, halved
1 cup sliced mushrooms
1 cup chopped spinach or kale
ONE cup grated vegan cheese (cheddar or mozzarella)
1 tablespoon olive oil
2 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried thyme
Pepper and salt to taste
FOR TOFU “EGG” MIX:
1 block firm tofu, drained and crumbled
2 tablespoons nutritional yeast
1 tablespoon corn starch
1 tablespoon Dijon mustard
1/2 teaspoon turmeric (for color)
Pepper and salt to taste
