Easter will be here in just a few days, and we’re getting ready to don our bonnets and hunt for tofu eggs. Okay, not really but we are looking forward to this Italian Easter Pie from Robin Robertson’s Vegan Fire and Spice. Traditionally, this savory pie features hot sausage, ricotta cheese, and eggs, but, thanks to vegan sausage and tofu, we can make a plant-based version that’s rich and satisfying. Called by many names in different regions of Italy, Robin’s family just called it Easter Pie because her mother only made it at Easter time.
- 2 cups unbleached all-purpose flour
- 3/4 cup non-hydrogenated vegan margarine
- 1/4 teaspoon sugar, or a natural sweetener
- 1 1/2 teaspoons salt
- 1/4 cup water
- 1 pound vegan sausage, crumbled
- 2 pounds firm tofu, drained and crumbled
- 1/4 cup nutritional yeast or vegan parmesan
- 1/4 cup minced parsley
- 1 teaspoon ground fennel seed
- 1 teaspoon hot red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
- Preheat the oven to 350°F. In a food processor, combine the flour, margarine, sugar, and 1/2 tea- spoon of the salt. With the machine running, add enough of the water until a dough ball forms. Separate the dough into two equal balls, and set aside.
- In a large bowl, combine the vegan sausage, tofu, nutritional yeast, parsley, remaining salt, ground fennel seed, red pepper flakes, black pepper, cayenne, and paprika. Mix well. Taste and adjust seasoning.
- Roll out the dough into two 11-inch rounds. Place the bottom crust in a 10-inch pie plate, and spread the filling mixture over it. Cover with the top crust, pinching the edges, and prick with the tines of a fork. Bake for 1 hour or until the crust is golden brown.