Southwest Zucchini Pie

Ingredients

• 1.5 tsp chipotle powder 
• 0.5 cup cornmeal 
• 2 tbsp cornstarch 
• 1 cup regular corn frozen
• 4 ounces chiles diced green
• 0.5 cup plant-based milk 
• 0.3 cup nutritional yeast 
• 1  onion diced whole
• 0.5 tsp oregano 
• 12 ounces mori-nu tofu firm
• 0.3 tsp turmeric 
• 0.3 cup vegan cheddar shreds 
• 3  garlic cloves whole minced
• 0.5 cup pastry flour whole wheat
• 2 cups zucchini diced

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 375 F. Spray 9x9" pan and set aside.
2. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside.
3. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth.
4. Combine all ingredients in a large bowl and stir to combine evenly.
5. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.Nutritional Information
6. Amount Per Serving
7. Calories
8. Fat
9. 50g
10. Carbohydrate
11. 30gDietary Fiber5.30gSugars7.90gProtein10.50g