Vegan and Gluten-Free Savory Pie

One of my favorite comfort foods is savory pie. I’ve learned to use a 5-ingredient pie crust as the base for different onion, mushroom, and kale pies. These pies combine sweet and savory. They combine comfort with the goal of eating vegetables for half of each meal. They also work on changing my relationship with sugar as an act of self-care.

Like other recipes I’ve shared in this blog, savory pie is quick and easy. It’s something I prepare without following a structured recipe, and it’s something I eat as leftovers for multiple meals.

It also, I hope, shows the fun that can come from being vegan. If it weren’t for the motivation to try new recipes, I might not have discovered that I can eat pie for dinner.

Ingredients for Pie Crust:

  • 1½ to 2 cups oats—ground into oat flour
  • 2 teaspoons of sugar
  • ½ teaspoon of salt
  • ¼ cup of olive oil
  • ¼ cup of water (oftentimes more for stickiness)

Ingredients for Kale-Onion Pie Stuffing:

  • Bunch of kale
  • 1 onion
  • 1 leek
  • 2 tablespoons of olive oil
  • ¼ cup of vegetable broth
  • Salt and pepper to taste
  • Daiya or other shredded vegan cheeze

Alternative Pie Stuffing:

  • More onions, leeks, and/or shallots
  • Spinach or other greens
  • Mushrooms

Preparation Time:

  • 20 minutes (overlapping with cooking time)

Cooking Time:

  • 1 hour at 375F (initially 15 minutes for pie crust and an additional 30-45 minutes for the full pie)

Instructions:

  1. Follow the instructions from Oatmeal with a Fork for making 5-ingredient, no-roll pie crust:

    4 steps:
    1. Mix the flour, sugar, and salt together in a large bowl.
    2. Stir in the olive oil until the ‘batter’ is crumbly.
    3. Add in the cold water as needed until the dough is moistened, but not sticky.
    4. Press the dough into a pie plate, pressing it up the sides as desired.

  2. Bake the pie crust at 375F for 12-15 minutes, while preparing the savory vegetable stuffing.
  1. Wash and cut the kale, onion, leeks, or other veggies.
  2. Add veggies to a frying pan, and sauté along with oil, vegetable broth, salt, and pepper.
  3. Continue sautéing until onions are soft and kale is wilted.
  1. Add the savory stuffing to the pie crust.
  2. Top with a layer of vegan cheeze. I’ve had success with cheddar substitutes made by Daiya, Follow Your Heart, and So Delicious.
  3. Bake the pie for another 30-45 minutes or until warm and slightly brown on top.


This post is written by Beth Godbee for Heart-Head-Hands.com. For more posts like this one, you might try “When Times Get Tough: Simple Sautéed Spinach and Tempeh,” other vegan + gluten-free recipes, or the series of posts answering why I’m vegan. Please also consider following the blog via email. Thanks!

Author: Beth Godbee

I’m an educator living in Milwaukee, Wisconsin, with connections to many places, including East Tennessee, Atlanta, and Washington, D.C. I write from my identities as a white, feminist teacher and researcher; reiki and yoga practitioner; hiker and vegan. My deepest commitments are to equity, justice, and peace. These commitments lead me to think and write about intersectional identities, embodiment, power, and rights, among other matters. In this blog, I document my ongoing efforts, struggles, and attitude of “try-try again” to align with these commitments.

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