Vegan Vegetable Cheese Pie
Delight your taste buds and nourish your body with this Vegan Vegetable Cheese Pie, a plant-based masterpiece that combines a medley of colorful vegetables and dairy-free cheese in a flaky, golden crust. Bursting with flavors and textures, this savory pie is a satisfying and wholesome addition to any vegan meal. Whether served as a main course or a delightful side dish, this Vegan Vegetable Cheese Pie celebrates the richness of plant-based ingredients, creating a dish that is both comforting and nutritious.
Full Recipe:
Ingredients:
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold vegan butter, cubed
- 1/4 cup cold water
- 1/2 teaspoon salt
For the Filling:
- 1 cup diced zucchini
- 1 cup diced bell peppers (assorted colors)
- ONE cup cherry tomatoes, halved
- 1 cup sliced mushrooms
- 1 cup chopped spinach or kale
- ONE cup shredded vegan cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Tofu “Egg” Mixture:
- 1 block firm tofu, drained and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1/2 teaspoon turmeric (for color)
- Salt and pepper to taste
Instructions:
For the Crust:
- Prepare Dough:
- In a food processor, combine flour, cold vegan butter, and salt. Pulse until the mixture resembles coarse crumbs.
- Add Water:
- With the food processor running, gradually add cold water until the dough comes together. Be cautious not to overmix.
- Chill Dough:
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out Dough:
- On a floured surface, roll out the chilled dough to fit a pie dish. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the edges. Trim any excess.
- Pre-bake Crust:
- Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes or until the crust is golden brown.
For the Filling:
- Saute Vegetables:
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add zucchini, bell peppers, cherry tomatoes, mushrooms, and chopped spinach or kale. Cook until the vegetables are tender. Season with dried oregano, dried thyme, salt, and pepper.
- Prepare Tofu “Egg” Mixture:
- In a bowl, combine crumbled tofu, nutritional yeast, cornstarch, Dijon mustard, turmeric, salt, and pepper. Mix well.
- Assemble Pie:
- Spread the tofu “egg” mixture over the pre-baked pie crust. Top with the sautéed vegetables and sprinkle shredded vegan cheese over the top.
- Bake:
- Bake the pie in the preheated oven for 25-30 minutes or until the edges are golden brown and the cheese is melted.
- Cool and Serve:
- Allow the Vegan Vegetable Cheese Pie to cool for a few minutes before slicing. Serve warm and enjoy!
Nutrition Facts (Per Serving – Makes about 8 servings):
- Calories: 320
- Fat: 18g
- Protein: 11g
- Total Carbohydrates: 30g
- Dietary Fiber: 4g
- Net Carbs: 26g
Vegan Vegetable Cheese Pie
Introduction: Indulge in the symphony of flavors and textures with our Savory Vegan Vegetable Cheese Pie – a culinary masterpiece that marries a flaky, golden-brown crust with a medley of vibrant, sautéed vegetables, and a luscious tofu “egg” filling. This gourmet creation not only satisfies your taste buds but also delivers a wholesome, plant-based dining experience. Discover the art of crafting this delectable pie, perfect for any occasion.
Crust Excellence: Begin your culinary journey by crafting the perfect crust. In a food processor, blend 1 1/2 cups of all-purpose flour with cold, cubed vegan butter and a touch of salt until the mixture resembles coarse crumbs. Gradually incorporate cold water until a cohesive dough forms. After a brief chill, roll out the dough to fit a pie dish, achieving a golden-brown, pre-baked crust after a short stint in the oven.
Vegetable Symphony: The heart of this pie lies in the harmonious combination of diced zucchini, assorted bell peppers, halved cherry tomatoes, sliced mushrooms, and nutrient-packed spinach or kale. Sautéed to perfection in olive oil and seasoned with garlic, dried oregano, dried thyme, salt, and pepper, these vegetables create a vibrant and flavorful medley.
Tofu “Egg” Brilliance: Elevate your pie with a tantalizing tofu “egg” mixture. Crumble a block of firm tofu and combine it with nutritional yeast, cornstarch, Dijon mustard, turmeric for color, salt, and pepper. This delightful blend adds a creamy and protein-rich layer to the pie, making every bite a savory sensation.
Assembly Artistry: Assemble your pie by spreading the tofu “egg” mixture over the pre-baked crust. Crown it with the sautéed vegetable symphony, generously sprinkling shredded vegan cheese on top. This combination promises a melty, gooey, and utterly satisfying experience.
Baking Elegance: Bake your creation in a preheated oven until the edges achieve a golden-brown perfection, and the vegan cheese melts into a heavenly blend of flavors. The tantalizing aroma that fills your kitchen is a prelude to the delightful feast that awaits.
Cooling Grace: Allow your Vegan Vegetable Cheese Pie to cool for a few minutes before slicing into its savory layers. The warmth of the pie enhances the flavors, creating a culinary experience that lingers on the palate.
Nutritional Brilliance: Delight in every guilt-free bite, knowing that each serving (approximately 8 servings) contains a mere 320 calories, 18g of fat, 11g of protein, 30g of total carbohydrates, 4g of dietary fiber, and a net carb count of 26g.
Conclusion: Elevate your dining experience with our Savory Vegan Vegetable Cheese Pie – a testament to plant-based culinary excellence. Whether shared with loved ones or savored solo, this delectable creation is a feast for the senses. Embrace the art of gourmet vegan cooking and savor the goodness in every slice.