Vegan Shepherd’s Breakfast Pies
  • ¾cup raw cashews
  • 2tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • teaspoons salt, divided
  • 2teaspoons nutritional yeast
  • tablespoons cornstarch
  • cup unsweetened plain soy milk, divided
  • 3tablespoons chia seeds
  • ¼cup uncooked red quinoa, rinsed well
  • ¼teaspooon ground black pepper
  • ¼teaspoon ground nutmeg
  • ¼teaspoon allspice
  • 2teaspoons dried thyme
  • ¼teaspoon smoked paprika
  • ¾cup finely chopped kale
  • ¾cup diced white onion
  • ¾cup diced red bell pepper
  • 1 cup diced sweet potato
  1. TO MAKE AHEAD: Mist eight 6-ounce ramekins with nonstick spray. Soak cashews in 3 cups water for 90 minutes; drain. In a food processor, combine cashews, tahini, lemon juice, 1 teaspoon salt, nutritional yeast and 2 tablespoons water. Pulse a few times; then process for 30 seconds. Scrape down sides of food processor with a spatula; then process again for 1–2 minutes until mixture is creamy and smooth. Add cornstarch and ¼ cup soy milk; pulse to incorporate, and set aside.
  2. Stir chia into ½ cup of water; set aside to soak for 30 minutes.
  3. In a bowl, combine chia seed mixture (do not drain), quinoa, remaining 1 cup soy milk, remaining ½ teaspoon salt, pepper, nutmeg, allspice, thyme and paprika.
  4. Divide quinoa mixture equally among ramekins and spread evenly with the back of a spoon. Top quinoa mixture in each ramekin with kale, onion, red pepper and sweet potato. Pour cashew cream over vegetables and, using the back of a spoon, spread outward to edges of ramekins. Cover ramekins with foil and refrigerate overnight.
  5. In the morning: Preheat oven to 325°. Remove ramekins from refrigerator and set at room temperature for 30 minutes. Bake, uncovered, for 25–30 minutes.
Recipe Notes
Nutrition Facts
Vegan Shepherd’s Breakfast Pies
Amount Per Serving
Calories 1174 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 466mg 19%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 3g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 ramekin): 174 cal, 7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 466mg sodium, 17g carb (4g fiber, 3g sugars), 6g protein