This recipe was so well-loved by meat-eaters in our family that our daughter-in-love chose it as an option at her wedding dinner. We recently discovered that “Just Egg” and nutritional yeast make it just as delicious plant-based.

Ready in 90 minutes, or less if your crust is ready ahead            

Serves 6-8 people

Source: Adapted from Recipes for a Small Planet by Ellen Buchman Ewald

Purposefully Plant-Based



  • 2 tbsp plant-based margarine
  • 2 cups finely chopped onions
  • 1 small can tomato paste
  • Pinch of thyme
  • Dash of salt
  • 1 bottle "Just Egg"(plant-based)
  • 1/2 tsp salt
  • 1/2 cup nutritional yeast
  • 1 cup grated vegan cheese

Pie Crust:

  • 1 cup flour
  • 1/3 cup plant-based “butter”
  • 1/4 cup water



  1. Prepare the pie crust by mixing flour and “butter” with a fork till the “butter” is in pea-sized lumps, then stir in the water, knead the dough into a ball, roll it out with a rolling pin on a flour-covered board then transfer it to a pie plate . Or purchase a crust.
  2. Melt the plant-based margarine in a frying pan and sauté the onions until they are transparent and very soft. Add the thyme, salt and tomato paste. Mix well. Set aside to cool.
  3. Combine "Just Egg", nutritional yeast, grated vegan cheese, and the cooled tomato mixture in a bowl.
  4. Empty the mixture into the unbaked pie crust and spread it evenly.
  5. Bake at 350°for about 45 minutes, until a toothpick inserted in the center comes out clean. Cover gently with foil if it begins to brown too much in the last 10 minutes.

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