Saturday, January 10, 2015

Impossibley Easy Vegan Pie

So, I decided to try something the other day and just decided to post it up.  I use to eat the Betty Crocker Impossibly Easy Cheeseburger Pie a lot as a kid and wanted to make a Vegan version.  I made these in a muffin pan instead of as one big pie so that it's easier to serve and my little man could eat them with his hands.  This recipe makes four, but it's easily doubled or tripled if you have more mouths to feed.

Ingredients you will need:
1 Vegan Burger (I used Sprouts)
1/4 TSP dried or 1/8 of fresh white onion
1/8 TSP salt
1/8 TSP liquid amino acid (Braggs)
1/2 cup shredded cheddar cheese (Daiya)
1 TSP nutritional yeast (Braggs)
1/4 Cup Bisquick (original or heart)
1/4 Cup Cup Unsweetened Coconut Milk
1 Egg Worth of Ener-G Egg Replacer
1/8 TSP liquid smoke
1 TSP Olive Oil
2 TSP Spreadable Butter (Earth Balance)

Preheat the oven to 425 degrees.  Lightly grease spaces needed in muffin pan with butter or pop in liners if you prefer.

Heat the olive oil in a pan on medium heat and cook vegan burger until a little soft.  Toss onions and salt in and add liquid smoke.  Then chop up in to tiny pieces and continue cooking until browned and fully soft.

Evenly distribute burger pieces into muffin tins.  Then sprinkle half of the cheese evenly amongst the tins.  Then sprinkle on nutritional yeast.

In a tiny bowl, whisk the ener-G egg with water according to package directions.  Then add in the Bisquick and milk until well blended.  Distribute mixture over burger pieces and then top with the remaining cheese.

Place in the oven and cook for 20 minutes or until tops are golden.  Serve or save for later.  This is real simple and tasty.

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