Gluten-free Vegan

Rustic Veggie Pie | Gluten free (homemade flour blend) * Vegan

November 15, 2017
Gluten free veggie pie with homemade millet crust and vegan cream cheese

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 forย 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.

Vegan rustic vegetable pie with homemade gluten free millet crust and cashew sauce

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.

Gluten free vegan rustic vegetable pie

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 ๐Ÿ™‚

So let me know if you give this veggie pie a try and what you think of it!

Ciao!
Sonia

Vegan pie with homemade gluten free crust

 

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Rustic Veggie Pie | Gluten free * Vegan
Servings: 6
Ingredients
For the crust
  • 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
For the filling
  • 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
Instructions
  1. Mix the flaxseed and water and let rest a few minutes

  2. 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

  3. 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

  4. Pre-heat the oven at 350 F / 180ยฐ C

  5. 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.
  6. 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.
  7. Use the remaining pie dough to decorate as you like ๐Ÿ™‚ and then bake for 25-30 minutes

  8. Let it cool down a bit before slicing it ๐Ÿ™‚

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