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Wakame savoury pie 60 minutes

While i did not intend on making this for Pi day i actually did make the recipe on march 14th. So I unintentionally contributed to the pi day celebration. You could say I'm 'unwillfully aware'. Awareness aside this savoury black-crusted quiche with a wakame cheesy filling is easy to make!

This is my second black quiche unlike it's other dark-crusted predecessor this pie has a strong note of cheese. It should be eaten warm the filling is super creamy and super good.

The key to making a good crust is to have everything be extra cold the water should be ice cold as well as the vegan butter. You can shred the cold (or frozen) butter on top of your dry ingredients cutting the dough with a knife and getting it down to pea-sized bits is much harder. Shredding it over the flour is much easier.

Letting the dough rest is also key! Apparently it's better to let it rest overnight. Otherwise letting rest for 1 hour is fine. I got my propie crust tips from A cozy kitchen. I'm still new to pie and pie crusts so having resources like that to help out is fantastic. If you're also new to crust-making please refer to this page.

This recipe was adapted and inspired from Ricardo's Spinach savoury pie recipe.

If you happen to make this recipe send me photos! Tweet at me if you have any comments/questions or do it in the comments section.

- Rekka


all purpose flour1 1/2 cupsbamboo charcoal powder1 tspsea salt1/4 tspvegan butter1/2 cup, earth balancewater1/4 cup, ice water


wakame1/4 cupolive oil1 tbspyellow onion1garlic1 clove, mincedvegetable bouillon1/4 cupsilken tofu1/2 cupburmese tofu1/3 cupnutritional yeast1/2 cupsoy milk1/3 cup

    6 servings


  • Combine the 1 1/2 cups of all purpose flour, 1 tsp of bamboo charcoal power and 1/4 tsp of sea salt. Add 1/2 cup of earth balance vegan butter. Using 2 knives, in a scissor-like motion, cut the butter into the flour until it breaks down into smaller pea-sized bits.
  • Add 1/4 cup of ice water, mix thoroughly (you can use a food processor if you have one). Add more water 1 tbsp at a time until the dough comes together. Form into a ball. Cover with plastic wrap, let dough rest for 1 hour in the fridge (or overnight if you have the time).
  • On a floured work surface, flatten ball into a disc. Roll out dough bigger than the size of your serving plate. Place dough into plate, fold excess dough inwards into a crust.
  • Preheat oven to 400F . Bake for 15 minutes. Let cool.


  • Rehydrate 1/4 cup of dry wakame. Drain, set aside.
  • Heat 1 tbsp of olive oil in a pan, add 1 chopped yellow onion and 1 clove minced garlic. Cook until browned. Add 1/4 cup of vegetable bouillon and the rehydrated wakame to the pan, stir and remove from heat. Season with black pepper and sea salt.
  • Puree 1/2 cup of silken tofu, 1/3 cup of burmese tofu, 1/2 cup of nutritional yeast and 1/3 cup of soy milk with an immersion blender. Add onion and wakame mixture and stir. Pour filling into crust
  • Preheat oven to 350F . Bake for 30 minutes.
  • Serve with some sambal oelek or spicy condiment of your choice!
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