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.
Stir chia into ½ cup of water; set aside to soak for 30 minutes.
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.
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.
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.
Vegan Shepherd’s Breakfast Pies
Amount Per Serving
Calories 1174Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Total Carbohydrates 17g6%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.