Quiche, tourtiere, pot pies… Oh my! Before my vegetarian/vegan days I loved having pies for dinner. There’s nothing better than having the comfort of a hot and homemade pie on a cold winter night. Steam a side of veggies and you’ve got Sunday dinner made! (or any night to be in fact) Going vegan doesn’t mean sacrificing tasty dinner options. There are so many alternatives out there. Yes, this may take more time and effort compared to the frozen pre-made pies from the store but you’re doing your body so much good! It will thank you for all of the fresh ingredients.
If I could have eaten this all in one sitting I would have. That’s how good it was!
- 1 tbsp olive oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 zucchini, chopped
- 1 c spinach
- 3 tbsp dried cranberries
- 3/4 c walnuts
- 2 tbsp lemon juice
- 2 tsp tamari
- 1 can white beans, rinsed
- 1/4 c parsley, chopped
- 2 tbsp thyme, dried
- prepared pie shell (you can find vegan + gluten-free pie shells at most health food stores)
- Preheat oven to 400F
- Heat oli in a pan over medium heat. Saute the garlic, onion, celery, and zucchini until soft.
- In a food processor, add the white beans (except 1/4c), walnuts, lemon juice, and tamari. Pulse to lightly to chop. Remove half of the chopped mixture from food processor and transfer to a large bowl.
- Transfer sauteed veggies to the remaining mixture in the food processor. Puree until smooth.
- Transfer puree to the bowl with white bean and walnut mixture. Add spinach, cranberries, parsley, thyme, and the 1/4 c remaining white beans. Stir to combine and transfer into the prepared pie shell.
- Brush the top of the pie shell with of a bit of olive oil and tamari.
- Bake for approximately 35 minutes