A healthy vegan take on a Thanksgiving treat. This recipe features simple, yet bold ingredients like maple syrup and silken tofu to create a decadent dessert. This classic will surely have everyone going back for seconds!
- 9-inch vegan pie crust
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup pure maple syrup
- 1/4 cup non hydrogenated margarine
- 6 ounces extra-firm silken tofu
- 1/4 cup cold, unsweetened non-dairy milk
- 2 1/2 tbsp cornstarch
- 1/2 tsp salt
- 2 cups of pecan halves
1. In a medium saucepan, mix the sugars and maple syrup. Heat on medium-low and stir occasionally until bubbles begin to form, then stir constantly for 10 minutes. DO NOT let it boil too much, or you will end up with this. It should turn into a thick, syrupy caramel. After 10 minutes, stir in the margarine. Remove from heat and pour into a bowl to cool.
2. Crumble tofu into a food processor then add the milk, cornstarch and salt. Puree until smooth.
3. Preheat the oven to 350º. Once the caramel is cooled (it can still be warm), add the tofu mixture and vanilla and stir. Fold in the pecans and pour it all into your prepared crust.
4. Bake for about 40 minutes, let cool and store in the refrigerator until you’re ready to serve!
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This recipe was inspired by: http://thatssovegan.blogspot.com/2011/11/because-one-pie-is-never-enough.html