• 9-in pie plate
• large frying pan
• wooden spoon
• blender or food processor
• large bowl

• 1 vegan pie crust
• 1½ t oil or non-dairy butter
• 2½ large yellow onions, thinly sliced
• 2 cloves garlic, minced
• ½ t sugar
• ¼ t salt
• ¾ c non-dairy milk
• 8 oz extra firm tofu, crumbled
• black pepper
• nutmeg
• 2½ T flour
• 1 T nutritional yeast

Meanwhile, heat oil over medium heat, add onions and garlic, and sauté until translucent. Add sugar and salt and continue cooking for another 15-30 minutes (longer for more carmelization). Transfer to bowl.

Meanwhile remaining ingredients in blender and process until smooth. Transfer to bowl and mix with onions.

Spread mixture into pie crust and bake for 30-45 minutes, until the top is slightly firm and the crust is golden. Slice and serve.

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