Savory Vegetable Pie

gluten-free-vegan-savory-pie

I am always looking for new ways to get vegetables into my diet.  I want to keep things interesting, don’t you?  No one likes to be bored with their food!  This savory vegetable pie was created when I had a slew of vegetables in the fridge and was craving something that felt like comfort food but wasn’t heavy or carb loaded.  The result was this baked savory pie that is almost completely made from vegetables.  I also added some gluten free flour to it to help hold it together.  

This dish works well as an entree, but it is a great side dish too.  We had it once as a ‘Meatless Monday’ meal and then the last time I made it, we served it with some ground turkey.  I think it would be a nice brunch dish that could substitute for a something like a fritatta (if you can’t have eggs, fritattas are a definite no-no).   However you decide to serve this savory vegetable pie, it will hopefully be satisfying for you and your family.  

Savory Vegetable Pie
Serves 6
gluten free, dairy free, egg free, soy free, nut free
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 3 large carrots
  2. ½ cup of sweet onion
  3. 1 celery rod (1 stick of celery)
  4. 4 cups of baby spinach
  5. 1 Yukon gold potato
  6. ½ cup of gluten free flour (sorghum, millet, quinoa, almond meal if want paleo)
  7. ¼ cup of olive oil
  8. 1 heaping Tbsp of basil, rosemary, & oregano
  9. Pinch of salt & pepper
  10. Optional: 1 flax egg
  11. Optional: a clove of garlic
Instructions
  1. Preheat your oven to 400 degrees. Get a round baking dish, 8 inches in diameter is ideal.
  2. Chop your vegetables roughly (carrots, celery, onion, potato) and then starting with the firmest veggie, process each one until shredded or minced. I usually do carrots first, then celery, potato, and then onion. You want them to be uniform in size.
  3. Scrape out each vegetable as you shred/mince them up and place them in a medium sized mixing bowl. Lastly, pulse your spinach in the food processor until it is also the same size and add this to the bowl.
  4. Add your oil, gluten free flour, salt/pepper, and spices to the vegetables. Mix well with a large spoon or rubber spatula.
  5. If you want your pie to be firmer, you can add a flax egg to the mix.
  6. Spray your baking dish with cooking spray or grease it with oil of choice. Scoop the large mixture of ingredients into your pie dish and press it down firmly using a rubber spatula. You will want it to be uniform all the way around, pressed into the pan so it is flat on the top.
  7. Bake the pie in the oven at 400 degrees for 40 minutes. The edges will get crispy and golden brown as it finishes baking in the oven.
  8. Important: let this pie sit for at least 10-15 minutes so it can solidify. You can certainly eat it right out of the oven, but it will have a softer texture. It holds its shape even better if it cools completely or sets in the fridge overnight (can pick it up versus eat it with a fork).
Notes
  1. Important: let this pie sit for at least 10-15 minutes so it can solidify. You can certainly eat it right out of the oven, but it will have a softer texture. It holds its shape even better if it cools completely or sets in the fridge overnight (can pick it up versus eat it with a fork).
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