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Ingredients
US|METRIC
8 SERVINGS
- 1 pie crust (9-inch partially baked vegan, see notes)
- 14 oz. firm tofu (or silken, drained but not pressed)
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 Tbsp. fresh lemon juice
- 1 lemon
- 2 tsp. Dijon mustard
- 1 tsp. salt (plus more to taste)
- 1 tsp. white miso (optional)
- 1/4 tsp. ground turmeric (optional)
- freshly ground black pepper (to taste)
- 1/4 cup water (if needed)
- 1 Tbsp. olive oil
- 1 bunch scallions (or spring onions, thinly sliced, both white and tender green parts)
- 2 garlic cloves (minced)
- 1 lb. fresh asparagus (ends snapped off and cut into 1-inch pieces)
- 1/2 cup peas (fresh or frozen)
- 2 Tbsp. fresh parsley (finely minced)
- 1 Tbsp. chives (thinly sliced)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium480mg20% |
| Potassium430mg12% |
| Protein15g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber7g28% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium40% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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