Savory Artichoke Pie recipe

Savory Artichoke Pie:

To make crust:

Combine 1 1/2 C flour with 1/2 tsp salt. Cut in 1/2 C margarine. When mixture resembles coarse crumbs, drizzle with 2-3tasp cold soy milk. Press dough with fingers until it starts to hold together in large clumps. Shape int oa ball, then spread in a greased pie pan, pressing with fingers. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degree and bake for 8 minutes longer, until slightly golden.

For filling:

2tbsp olive oil
1 large Spanish onion, thinly sliced
3 cloves garlic, minced
2 tbsp shopped basil leaves
14 oz canned artichoke hearts, drained, gently squeezed, and cut into 6 wedges each
12oz firm silken tofu, lightly drained
1 cube vegan vegetable bullion

Heat oil over medium-high heat in a skillet. Add onion and cook, stirring, for 8 minutes or until lightly browned and soft. Add garlic and basil and cook, stirring, for 1 minute. Remove from heat and stir in artichokes.

Puree tofu and boullion cube. Season with salt and pepper to taste.

Spread half of tofu in baked pie crust. Arrange half of artichokes on top. Repeat a second layer with the rest.

Bake in preheated 375 degree oven for 30-35 minutes or until topping is lightly browned. Let cool 5-10 minutes before eating.