1. Preheat oven to 440℉ (225℃).

2. To make the crust, add whole spelt flour, chilled vegan butter, and salt in a large mixing bowl.

3. Use your hands to work the butter into the flour gradually. Add the water and knead until dough starts to hold together.

4. Press the pie dough out into the bottom and sides of the pan and bake for 10 minutes.

5. While the crust bakes make walnut mushroom meat. Place walnuts and mushrooms into a food processor. Pulse until walnuts and mushrooms are processed into small pieces. Make sure not to overprocess.

6. In a medium nonstick pan over medium-high heat, add your walnut mushroom mixture along with 2 tbsp oil.

7. Add smoked paprika, cumin, garlic powder, onion powder, and salt and black pepper to taste. Mix everything together until well combined.
Cook for a few minutes, until mushrooms start to soften and mixture begins to brown.

8. Spread evenly diced bell pepper, chopped tomatoes, and corn over the crust.

9. Spread walnut-mushroom mixture over and top with cream cheese.

10. Bake for 20-25 minutes.

11. Serve with salsa and crisp green salad.