Servings: 1 Serving
Calories: 413kcal
Ingredients
Crust
- ⅛ cup sunflower seeds
- ⅛ cup walnuts
- 1 tbsp flax seeds ground
- 2 tsp coconut oil melted
- 1 pinch salt
Filling
- ⅔ cups spinach
- 2 tsp vegetable broth
- ⅓ cup crimini mushrooms sliced
- 3 tsp onion minced
- ½ clove garlic minced
- 1 tbsp red pepper diced
- ⅙ tsp tarragon dried
- 1 pinch cumin
- 1 pinch red chili flakes
- ¾ oz tofu
- 1 egg
- salt and black pepper to taste
Instructions
- Preheat oven to 350°.
- Put sunflower seeds and walnuts in grinder or processor and grind until fine.
- Pour into bowl and add flaxseed and melted coconut oil. Stir until ingredients are mixed.
- Press the mixture into a baking dish. Come up the sides too.
- Bake crust for 15 minutes.
- Put broth greens, onions, garlic, mushrooms, and red pepper in pan and cook over medium heat for 5 minutes. Add tarragon, cumin and red pepper flakes, stir and cook 2 minutes.
- Drain excess liquid from vegetables and out vegetables in pie crust.
- Blend egg and tofu and pour over vegetables.
- Bake for 25 minutes or until eggs are set.
Nutrition
Calories: 413kcal | Carbohydrates: 13g | Protein: 17g | Fat: 36g | Saturated Fat: 10g
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