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Discussion Starter · #1 ·
Anyone remember these?<br><br><br><br>
I'm just curious if anyone has made a Vegan one? I'm guessing I can just do a biscuit crust, some "meat", some "cheese" and some spaghetti sauce. I've got some red and yellow bell peppers and olives.
 

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whoa! talk about a memory flashback; I had completely forgotten about those! I'm not sure if using an egg replacer will do anything to its impossible-ness <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"> but it's worth a shot!
 

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Discussion Starter · #3 ·
Yeah I was thinking I can't probably replace the egg, but maybe I could just make a slightly thin batter and pour that in the pan and then add the other stuff in layers. It's not totally the same, but it sounds so comforting.
 

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I've not made a savory impossible pie, but I did however make a pumpkin impossible pie from the fatfreevegan blog & it turned out wonderful, and yes it did call for the ener-gy replacer & yes, it was VERY runny before pouring into the pan, but after baking it turned out really yummy.<img alt="" class="inlineimg" src="/images/smilies/rockon.gif" style="border:0px solid;" title=":rockon:"><br><br><br><br>
I tried to do a search for some recipes for you, but unfortunately I'm not having any luck.<br><br><br><br>
This might have to be a "trial & error" thing, but if you could ever get the recipe worked out, I'm sure it would be really versatile!!<br><br><br><br>
Good luck!<br><br>
Michelle
 

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Bisquick Heart Smart is vegan and has no hydrogenated oils in it. I've made biscuits and such with it using soy milk and rice milk (which I prefer). I would try a vegan milk and some egg replacer and see how it goes.
 

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Here's the recipe for the vegan impossible pumpkin pie from fatfree.com<br><br>
Impossible Vegan Pumpkin Pie<br><br><br><br>
1 1/2 cups soymilk<br><br>
1 tbsp. Ener-G egg replacer*<br><br>
1/4 cup water*<br><br>
1 tbsp. cornstarch<br><br>
1 tsp. vanilla<br><br>
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)<br><br>
1/2 cup rice flour (or flour of your choice)<br><br>
2 tsp. baking powder<br><br>
3/4 cup sugar<br><br>
1/4 tsp. ginger powder<br><br>
1 tsp. cinnamon<br><br>
1/2 tsp. nutmeg<br><br>
1/4 tsp. ground cloves<br><br>
1/2 tsp. salt<br><br><br><br>
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.<br><br><br><br>
Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)<br><br><br><br>
Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.<br><br><br><br>
*If you don't have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs. Of course, if you're not vegan, you could use two eggs, but why not give the vegan version a chance?
 

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I have had good luck using 1/8 tsp xantham gum whisked into 1/4 cup water as an egg replacer for 1 egg. it makes a goo that is similar to egg white consistancy. Would that work?
 

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I made a Bisquick impossible pie just a couple of weeks ago. I was hosting a brunch for family (some of which are omnis).<br><br><br><br>
I made it traditionally, with eggs, cheddar cheese and milk, but with spinach and red peppers. It was really good.<br><br><br><br>
I'd be very interested in a vegan recipe. It might work to use a silken tofu in the filling.
 

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regular bisquick is also vegan. I made a really good one a couple of nights ago using salsa, corn & red bell pepper. I always mix my bisquick crust with nutritional yeast, milled flax and water. Spread that into a greased pan then top with salsa and top that with the chopped red bell pepper & frozen corn. No meat substitute or fake cheese was needed, it was very yummy on it's own. The nutritional yeast in the crust gives it a slight cheezy flavor. I probably would have added more veggies if I would have had them but we're running really low on groceries right now and had to make due with what we had (which was why I was using the bisquick in the first place, i try to avoid it since it has hydrogenated oils in it lol). Rincaro, I'll have to look into the heart smart version. I love having easy biscuits around!!
 

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Discussion Starter · #10 ·
The pumpkin pie is the one that got me thinking about it in the first place.<br><br><br><br>
We ended up making a pizza crust from vegweb that was flour, baking powder and beer. YUMMY! It was really similar or at least it fed that craving. I added some thyme, parsley and salt to the crust. Then I poured a big glug of EVOO in the pan. I mushed it down really flat until some of the crust went up the sides of the pan. I used a jelly roll pan.<br><br><br><br>
The toppings (in this order) were spaghetti sauce, A mix of cheddar and mozz. FYH "cheese", fake hamburger, sundried tomatoes, marinated artichokes, red pepper, green onion, a whole lot of freshly chopped garlic, black olives, squirts of pesto concentrate, more cheese, more onions, more peppers.<br><br><br><br>
It was too die for and I think a weekly staple now. It was quicker than pizza and it tasted good as leftovers. YUMMY! I wish I had a picture to share...but it's all gone. My dh ate 5 huge pieces. He was so full and he couldn't stop eating it.
 
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