1-2 tablespoons unflavored soy or almond milk, as needed
1 tablespoon olive oil
1 cup diced (half inch) Russet potato (about 1 small potato)
Salt and pepper to flavor
2 tablespoons nutritional yeast flakes
2 tablespoons soy sauce or tamari
1 tablespoon lemon juice
1/four teaspoon ground turmeric
1 medium leek, wiped clean and chopped, white and pale inexperienced part most effective
2 garlic cloves, minced
1 vegan pie crust, selfmade or shop-sold
Kala namak, to taste (optional, for eggy flavor)
Instructions
Place the tofu, dietary yeast, soy sauce or tamari, lemon juice, and turmeric into the bowl of a food processor geared up with an S-blade. Blend until clean, preventing to scrape down the edges of the bowl as wished. You can upload splash or two of milk if virtually had to get the aggregate clean, however hold it to a minimal.
Coat the lowest of a large skillet with oil and location it over medium warmth. When the oil is warm, upload the potato. Sprinkle with a chunk of salt and pepper, and cook for about 10 mins, flipping on occasion with a spatula, until it just begins to soften. Add the leeks and cook dinner about 5 mins more, until the leeks are tender, and the potatoes are fork smooth and crispy on the outsides. Add the garlic and cook simply till very aromatic, approximately 1 minute extra.
Preheat the oven to 375°.
Transfer the tofu combination and the potato leek combination to a huge bowl and blend until the potatoes and leeks are calmly allotted. (Alternatively, you could save a dish via letting the skillet cool a piece after which mixing the whole thing in there.)
Transfer the combination to the pie crust and clean out the pinnacle with a spatula. Place the filled crust into the preheated oven and bake until the middle is ready, and the crust is browned round the rims, about 30 to 35 mins.
Allow to take a seat for a few minutes before cutting. Serve with a sprinkle of kala namak, if favored.
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