Healthy comfort food at it’s finest. Non-dairy cheese and Savory Coconut Jerky team up to create a creamy, smokey sauce that will leave you wanting more. Use gluten-free, chickpea pasta for an extra protein boost!
1/2 cup chopped Savory Coconut Jerky
1 – 9 inch, gluten-free frozen pie crust
1 cup sliced red onions
3 Follow Your Heart VeganEggs (6 level Tbsp VeganEgg™ + 1 cup ice cold water)
3/4 cup canned full fat coconut milk
1/2 cup non-dairy shredded cheddar cheese
2 tablespoons nutritional yeast
1 tablespoon avocado oil
1 tablespoon minced garlic
1 teaspoon kala namak Indian black salt
½ teaspoon paprika
1/4 teaspoon black pepper
Preheat oven to 375°F.
Thaw pie crust until just soft enough (about 10 minutes) to easily prick bottom and sides with a fork. Bake crust on center rack until fully cooked and lightly golden, about 10 minutes. Set aside and turn oven down to 350°F.
Heat oil in a sauté pan over medium heat.
Cook onions until soft and translucent, about 10 minutes.
In a medium bowl, combine VeganEgg™ powder, nutritional yeast, paprika, black salt and pepper.
Add ice cold water and whisk until smooth. Pour in coconut cream and whisk to incorporate.
Spread onions and cheese over bottom of cooked crust, then pour over egg mixture. Arrange chopped Savory Coconut Jerky on top.
Bake at 350°F for 45 minutes until custard is set and top is lightly golden.
Makes 4-6 Servings.