Eat • Move • Roam • Vegan

Ingredients

• 2 tbsp butter (or oil) for sautéing veggies
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 cups fresh spinach, chopped
• 1½ cups diced vegan cheese (I used Violife vegan Feta)
• 2 cups JUST Egg liquid
• ½ cup unsweetened non-dairy milk
• ½ tsp each: salt, pepper, garlic powder, paprika (optional turmeric)
• 2 pie shells (9″)

Instructions

1. Preheat oven to 375°F.
2. In a large skillet over medium-high heat, sauté the butter, garlic, and onions until tender.
3. Add the spinach and cook until wilted.
4. Add the cheese to the spinach and stir until thoroughly combined.
5. In a separate bowl, whisk together the JUST Egg, milk, salt, pepper, garlic powder, and paprika.
6. Pour the spinach mixture into the unbaked pastry shells, then pour the egg mixture over to fill the pie tins.
7. Bake for 45 minutes at 375°F.
8. Remove from the oven and let cool about an hour to set.