High Protein Sweet Potato Pie
This high protein vegan sweet potato Pie is out of this world! This delicious recipe combines a high-protein TVP crust with a decadent cheesecake-like filling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at proteindeficientvegan.com.
Cooking tools:
- Oven
- Stove
- Stockpot
- Colander
- Blender
- Mixing bowl
- Whisk
- Spatula
- Pie dish
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Kitchen scale
- Cooling rack
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 1 1/2 cup TVP (Textured Vegetable Protein)
- 3 tbsp Ground Flax
- 3 tbsp Light Brown Sugar
- 1 tbsp Flour
- 1/4 tsp Salt
- 2 tbsp Pie Filling (set aside)
- 1/4 tsp Cinnamon
- 2 Sweet Potatoes, small-medium
- 11 oz Extra Firm Silken Tofu (I used Mori Nu)
- 1/4 cup Flour
- 1/2 cup Light Brown Sugar
- 2 tbsp Light Brown Sugar (in addition to the 1/2 cup above)
- 1 1/2 tbsp Vanilla Extract
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice
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