I love baking this Cheeseburger Pie. It is another of the Comfort foods that I find myself craving from time to time. I discovered this one after I had been a vegan for years and it was quite a find too. Whether you are vegan, vegetarian, or just an omnivore trying to cut down on your meat intake this recipe is sure to please. I usually use my springform pan for this one instead of using my pie pan. I do that because the SpringForm Pan holds more pie fillings before it ever overflows. It just makes it easier and less messy for me that way. If you feel like commenting once you have tried this pie, please do. I look forward to hearing from you.
Serves 4 – 6 people – Active Time 25 min. – Total Time 45 min.
1 pie crust, standard
1 Tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 lb vegan beef crumbles or 4 cups
1 cup tomato sauce
1 tsp oregano
1 tsp salt
1 tsp black pepper
1/2 cup dry bread crumbs
1/4 cup pureed firm silken tofu
1/4 cup milk
2 tbsp corn starch
1/2 tsp salt
1/2 tsp dijon mustard
2 cups vegan cheddar cheese shreds
Preheat the oven to 425 F (220 C).
Line a 9″ pie pan with the crust and prick all over with a fork. Cover with aluminum foil and pastry weights and bake for about 15 minutes. Remove the foil and weights, then bake for about 5 to 10 more minutes, until browned.
While the crust is baking you can prepare the filling.
Heat the oil in a heavy bottomed skillet, then cook the onion and pepper until they begin to soften–about 4 minutes. Add the garlic and cook for another minute or two, then add the ground beef and cook until browned, breaking it up often.
Stir in the tomato sauce, the oregano, salt, pepper, and bread crumbs, and remove from heat.
In a small bowl, beat together the pureed firm silken tofu, corn starch, and milk then whisk in the salt, mustard, and cheese, and set aside.
Spoon the beef evenly into the pie crust, then spread the cheese mixture over the top, all the way to the edges.
Bake for about 20 – 25 minutes, or until the cheese topping is golden brown. (Keep an eye on the edges of the crust–if they begin to get too browned, make a foil ring and cover them up for the last 10 minutes of baking.)