INGREDIENTS
1
gluten-free, vegan frozen pie crust, unthawed ((I used Wholly Wholesome brand))
1 tbsp
olive oil
2
heaping cups broccoli florets, fresh or frozen and brought to room temperature, chopped into smaller pieces if desired ((*If using frozen, see note below))
1/2 cup
chopped onion
Kosher salt
16 oz
silken tofu, excess water drained
1/2 cup
plain, unsweetened soy milk
1/2 cup
nutritional yeast
1/4 tsp
mustard powder
1/4 tsp
ground nutmeg
1/4 tsp
freshly ground black pepper
1 cup
vegan cheddar-style shreds