After being a bit MIA lately, here I am again with a savory recipe and since a rustic pie with homemade gluten free crust had been on my to-do list for a loooooong time, I thought that autumn was just the right time to experiment with it, as the weather gets colder and it calls for comforting, hearty food.
For the pie crust, I opted for wholemeal brown millet flour, which I’ve already experimented with and I especially love in savory baked recipes, as it has a nice rustic taste. Also, millet flour is rich in minerals and antioxidants, so it’s a more healthy and nutritious gluten free alternative to the usual rice flour, for instance.
I love the veggies in season now. I’ve never been much of a pumpkin fan until a couple years ago, now I basically NEED to have at least one slice of pumpkin in my fridge all the time, to cook with pasta, soups and now pies too, that is.
And so I decided to go with it, add some sliced portobello mushrooms and red onion, sautee them a few minutes and add the mix on top of the creamy filling, which I’ve made using my easy go-to cashew sauce, but you can substitute it with a plant-based “cream cheese” as well.
I came up with this recipe also thinking about the upcoming holidays and hoping to help all the food-sensitive people out there, like my sweetheart and I, to have a tasty, comforting dish during the holidays gatherings 🙂
So let me know if you give this veggie pie a try and what you think of it!
- 200 gr gluten free wholemeal brown millet flour
- 100 gr gluten free potato starch (or other gf starch)
- 1 tsp salt
- 2.5 tbsp ground flaxseed + 9 tbsp water
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 120 gr margarine / vegan butter
- 200 gr plant-based gluten free "cream cheese" or creamy cashew sauce (you can find the link to my recipe up in the post)
- sliced pumpkin
- sliced portobello mushrooms
- red onion
- salt, pepper, olive oil, ground rosemary
Mix the flaxseed and water and let rest a few minutes
For the crust: in a bowl mix all the dry ingredients first, then add the flaxseed gel and the margarine / vegan butter, start mixing with a spoon and as soon as big crumbles start to form, start kneading with your hand until you get a compact, firm dough. Shape it into a ball, cover it in plastic wrap and let it rest for at least 30 minutes in the fridge
In the meantime, slice the pumpkin, the portobello mushrooms and the red onion into thin pieces and sautee them a few minutes in a cooking pan with olive oil, salt & pepper to taste and a sprinkle of ground rosemary
Pre-heat the oven at 350 F / 180° C
Take the crust dough out of the fridge, keep 1/4 of the dough for the decoration, put the rest in a non sticking / greased baking pan and spread it by pushing it with your hands and with the help of the bottom of a mug/glass, until it is all even at the bottom and has half an inch border.
Fill the crust with the plant-based creamy "cheese" or with my cashew creamy sauce (you can find the link to the recipe up in the post) and cover it with the sauteed veggies.
Use the remaining pie dough to decorate as you like 🙂 and then bake for 25-30 minutes
Let it cool down a bit before slicing it 🙂