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 teaspoon salt
- 2.5 tablespoon ground flaxseed + 9 tablespoon water
- 1 teaspoon baking soda
- ½ teaspoon 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
- 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 ¼ 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 :)