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Ingredients

• ✓ vegan pie crust
• pumpkin puree
• silken tofu
• white sugar
• cinnamon
• salt
• ginger
• clove

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.

By Christopher Sherlock

Ingredients

• ✓ vegan pie crust
• cashew
• chickpea
• vegetable broth
• jalapeno pepper
• lemon juice
• olive oil
• garlic
• miso paste
• salt
• black pepper
• heirloom tomato
• jalapeno pepper
• paprika
• salt

Instructions

1. 1 Soak the cashews in water for at least 1 hour, up to 8 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
4. 4 Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
5. 5 Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
6. 6 Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
7. 7 Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
8. 8 Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
9. 9 Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
10. 10 Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.

By Buckwheat Queen

Ingredients

• ✓ vegan pie crust
• cooking spray
• butternut squash
• yukon gold potato
• olive oil
• sweet onion
• garlic
• all-purpose flour
• vegetable broth
• vegan worcestershire sauce
• salt
• black pepper
• oregano
• thyme
• water
• mixed vegetable

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Place squash and potatoes on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Set aside.
4. 4 Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
5. 5 Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
6. 6 Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
7. 7 Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

By Sarah Stopyra