Nutrition
Calories: 314kcal | Carbohydrates: 42g | Protein: 19.6g | Fat: 4.6g | Fiber: 8g
This Sweet Potato Pie is 27% protein without any protein powder! The crust has TVP (Textured Vegetable Protein) and the filling is made with Extra Firm Silken Tofu!
Servings
Ingredients
Crust
- 1 1/2 cups TVP Textured Vegetable Protein
- 3 tablespoons ground flax
- 3 tablespoons brown sugar
- 1 tablespoon flour
- 1/4 teaspoon salt
- 2 tablespoons pie filling
- 1/4 teaspoon cinnamon
Filling
- 2 small-ish sweet potatoes
- 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 1/4 cup flour
- 1/2 cup brown sugar
- 2 tbsp brown sugar in addition to the 1/2 cup above
- 1 1/2 tablespoons vanilla
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
Instructions
- Pre-heat oven to 350 F
- In a small bowl, whisk together ground flax and 9 tablespoons of water. Allow to sit for at least 5 minutes; this creates the flax “egg” goo
- Peel sweet potatoes and cube them
- Cook sweet potato cubes in boiling water for about 15 minutes (or until fork tender)
- In a blender, combine sweet potato chunks and silken tofu until very creamy.
- In a bowl, combine the sweet potato/tofu mixture (from the blender) with brown sugar, and vanilla. Once well mixed, slowly add in the dry ingredients for the filling (salt, pumpkin pie spice, flour, and cinnamon)
- For the crust, in a medium bowl, mix together (I do this part by hand with a spatula) the TVP, flax “egg” goo, 2 tablespoons of the pie filling, cinnamon, brown sugar, salt and flour
- Take the crust “dough” and spread it evenly onto your pie pan with a spatula. Press it down.
- Add pie filling to crust
- Bake for about 35-45 minutes, until the top begins to brown.
- Allow to cool before you cut it
Equipment
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Additional Information:
- Once you have finished making your pie filling, set aside 2 tablespoons of it for your pie crust. This will help moisten the TVP mixture so that it’s easily spreadable.
- If you’re not into the high protein TVP crust, you could always use a normal pie crust or just bake the filling in the oven without a pie crust
- Would recommend keeping this in the fridge and eating chilled
- PS. This has kind of a cheesecake texture and we debated on whether to call this a pie or cheesecake – feel free to let us know which one you think it is!
Ingredients
Crust
- TVP – Textured Vegetable Protein – this is a shelf-stable protein source used in a lot of vegan cooking. It’s just de-fatted soy flour! It can be found in most stores near the gluten-free flour options, and you can also buy it online. In most recipes, you’ll see it re-hydrated, but we will be using it dry here!
- Ground flax seed – this is my favorite vegan egg replacement; it seems to keep the crust together really well in this recipe. You can find ground flax at most stores and also purchase it online.
- Brown sugar – you need sugar to sweeten the crust.
- Flour – I used all-purpose flour, but if you are gluten-intolerant, a gluten-free flour option could work as well!
- Salt, Cinnamon
- Pie filling – set aside 2 tablespoons of the pie filling to add to the crust.
Filling
- Sweet potatoes – I used 2 small-ish sweet potatoes.
- Extra Firm Silken Tofu – make sure you’re using silken tofu for this recipe or it will not turn out well. Silken tofu can be found at most grocery stores and also online. I like the shelf-stable brand Mori-Nu, and used their Extra Firm Silken Tofu for this recipe.
- Flour – I used all-purpose flour for this recipe, but if you’re gluten-free, I think a gluten-free flour could work as well. If you make this gluten-free, I would love to hear what you subbed and how it turned out in the comments!
- Brown sugar – I used brown sugar because I think it works well with the sweet potatoes. If you are trying to reduce your sugar intake, a sugar alternative may work, but I haven’t tried doing that so I don’t have any recommendations. If you make a reduced sugar version of this though, I would love to hear what you did and how it turned out!
- Vanilla
- Salt
- Pumpkin pie spice
- Cinnamon
Directions
- Pre-heat the oven to 350 F.
- In a small bowl, whisk together ground flax and 9 tablespoons of water. Allow to sit for at least 5 minutes; this creates the flax “egg” goo that will work as our vegan egg replacement.
- Peel the sweet potatoes and cube them,~2 inch chunks is what I aim for.
- Cook the sweet potato cubes in boiling water for about 15 -20 minutes (or until fork tender).
- In a blender, combine the sweet potato chunks and silken tofu until very creamy.
- In a bowl, combine the sweet potato/tofu mixture (from the blender) with brown sugar, and vanilla.
- Once well mixed, slowly add in the dry ingredients for the filling (salt, pumpkin pie spice, flour, and cinnamon). Put aside 2 tablespoons of the filling for making the crust.
- For the crust, in a medium bowl, mix together (I do this part by hand with a spatula) the dry TVP, flax “egg” goo, 2 tablespoons of the pie filling, cinnamon, brown sugar, salt and flour.
- Take the crust “dough” and spread it evenly onto and up the sides of the pie pan. I typically use a spatula or the back of a spoon. Press it down to form a nice, cohesive crust.
- Add pie filling to the pie pan on top of the crust.
- Bake for about 35-45 minutes, until the top begins to brown.
- It will still be a little jiggly in the middle when it’s done. The outside should be firm though.
- Allow to cool before you cut it. I would wait at least 2 hours or so.
Silly Little Haiku
Sweet Potato Pie
I love sweet potato pie
My oh my oh my
Author
Protein Deficient Vegan
