Easter Pie
- 2 cups all-purpose flour
- 1 cup dairy-free margarine
- 1/4 tsp. sugar
- 1 1/4 tsp. salt
- 1/4 cup water
- 1 lb. vegetarian sausage, crumbled
- 2 lbs. firm tofu, crumbled
- 1/4 cup soy Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/2 tsp. fresh ground pepper
- 1/4 tsp. cayenne
- 1/4 tsp. paprika
- 1/4 tsp. ground fennel seeds
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Preheat the oven to 350°F. In a food processor, combine the flour, margarine, sugar, and 1/4 tsp. of salt. With the machine still running, add the water to form a dough ball. Divide the dough into two balls and set aside. In a large bowl, combine the vegetarian sausage, tofu, soy Parmesan, parsley, remaining salt, pepper, cayenne, paprika, and fennel seeds. Roll out the dough into two 11-inch circles. Place one circle in a 10-inch pie plate and spread the filling mixture over it. Cover with the other dough, pinch the edges, and prick the center with a fork. Bake for 1 hour, or until golden brown. |
