1 prepared vegan phyllo dough or pie crust
1 tablespoon olive oil Filling:
1 cup mushrooms, destemmed
1/2 cup Greek olives, drained
2 tablespoons capers
1/2 large red onion, chopped
1 pound extra firm tofu, towel dried and cut into cubes
1 tablespoon fresh marjoram, chopped
2 tablespoons fresh parsley, chopped
4 cloves garlic, chopped
1/2 cup olive oil
black pepper, to taste Topping:
1 green bell pepper, sliced into long strips
1 yellow bell pepper, sliced into long strips
sun dried tomatoes, to taste
1. Preheat oven to 400 degrees F. Place phyllo or crust in pie plate, and brush the crust with 1 tablespoon olive oil for extra flavor. Blend together all filling ingredients in a food processor or blender until mixture is thick but creamy.
2. Pour filling into crust, top with alternating green and yellow peppers in a circle on the top of the pie, and sprinkle with sundried tomatoes.
3. Bake 20-25 minutes or until the top turns a bit golden brown and tofu is firm. Let stand at least 5 minutes before serving.
Source of recipe: I modified this recipe from one I found in a cookbook, veganized it and changed it up a little bit!