Crust
1 ¼ cup cooked chickpeas
3 Tbsp almond flour
2 Tbsp coconut oil
Filling
250g silken tofu
¾ cup preferred plant milk
2 Tbsp nutritional yeast
½ tsp flake salt
freshly ground black pepper
½ yellow onion
2 garlic cloves
250g asparagus
10 cherry tomatoes
Start with the pie dough since you’ll need to bake it. Mix the ingredients for the pie dough in a food processor and press out into a pie mold. Bake at 125C/250F for 20 minutes. Take out the pie and raise the oven temperature to 175C/350F.
Combine silken tofu, plant milk, nutritional yeast, salt and pepper and blend until smooth. Fry onion and garlic lightly in a little olive oil. Cut the asparagus into 1 cm long pieces and cut the tomatoes in half. Drop everything in the pie shell. Set in the oven and be patient for about 40-45 minutes (or simply until the pie has solidified).
Take out and enjoy.