This torte tastes like a skinny quiche and is filled with good stuff, not Great Stuff because that’s the name of a permanent foam product at the hardware store. I’ve got fresh basil, so I built my good stuff around that. You can fill it with whatever good stuff you’ve got. I’ve also made this with apples, pears, and cranberries, replacing the garbanzo bean flour with almond flour for a sweeter take on this torte.
INGREDIENTS:
2+ cups of good stuff (cooked) - 1 zucchini, 1 onion, 1 potato, and a small tomato
Veggie broth and/or olive to moisten up the good stuff
1/2 cup of garbanzo bean flour
1/4 brick of extra firm tofu
1 cup of plant-based milk (or coconut milk)
Seasonings: fresh basil, thyme, salt, pepper, etc.
3+ tablespoons of nutritional yeast
INSTRUCTIONS:
Soften the good stuff using the broth or the olive (or both)
In a blender, mix together the flour, tofu, plant-based milk, seasonings, and nutritional yeast.
Combine all the ingredients in a large bowl so the good stuff is coated
Pour into a greased pie dish
Bake at 350 for 25-30 minutes
Just before it’s done, top with tomatoes, fresh basil, and (vegan) cheese - or regular Parmesan cheese, if you’re still eating it.
Slice and enjoy. It’s also delicious cold!