Place the vegetable shortening in a 10 inch cast iron skillet, place in oven and preheat to 425 degrees. (Note: If not using cast iron skillet, you can follow this step using a 9x13 glass or ceramic baking pan and 3 tbsp. vegan margarine.)
In a small bowl combine flax meal, non-dairy milk and oil and let sit for 5 minutes.
In a large mixing bowl, whisk the first 5 ingredients together. Add the flax mixture and combine.
Once oven is preheat, carefully remove the skillet, pour in the batter and return to oven and bake for 40 minutes.
Mushroom Béchamel(can be made and refrigerated 1-3 days ahead)
6 tbsp. olive, grape seed or canola oil, divided
½ c. onion, diced
2 c. slice crimini or white button mushrooms
½ c. vegetable stock, divided
¼ c. unbleached all-purpose flour
1 c. non-dairy milk
2 tsp. salt
¼ tsp. pepper
Place milk and ¼ c. of stock in a small sauce pan on medium-low heat.
Heat 3 tbsp. of oil in a medium sauté pan on medium heat. Add onions and cook for 3-5 minutes, then add remaining oil and mushrooms and cook for 3-5 minutes more.
Add flour, stir and cook for 2 minutes, making sure all flour is combined. Add remaining ¼ c. of stock and stir.
Slowly whisk in milk mixture, salt and pepper, continue to whisk and cook until thickened, about 3 minutes.
Recipe by: Sara Uhler WEEAC Ambassador Georgia, USA