1 cup cheddar Daiya
3 1/3 tablespoons Ener-G egg replacer
1/2 cup unsweetened almond milk
unbaked vegan pie crust
additional ingredients such as spinach, mushrooms, peppers, tomatoes, onions, etc.
The recipe is on the egg replacer box:
Preheat oven to 375 degrees. Place Daiya over entire bottom of pie shell. Place other fillings over cheese (after sauteing the onions, mushrooms, etc. in olive oil). Thoroughly mix egg replacer and almond milk together until smooth. Pour over other filling ingredients in the pie shell. Bake until crust is golden brown. Reheat in the oven to enjoy later if you want!
I gave this a Tofu Gal rating of 6. It's great served warm with extra tomato on top!