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Veggie Pie in a Quinoa Shell - Vegan, Gluten-free, No Oils

This is a delicious and easy-to make recipe, and I vouch that the crust for this veggie pie is absolutely not able to be a disaster (from a person who always fails at pie crusts).


I suggest that you might want to make the following ahead of time:

  • 1 1/2 Cups of White Beans (or you can just opt out and buy a 15.5 oz can)
  • 1 1/2 Cups of Cooked Quinoa
  • 1 Cube of Best Golden Soup Bouillion (or 1/4 Cup of your usual vegetable broth)

     Here is the list of other ingredients that go into this pie:

    • 1/4 Cup NonDairy Milk (unsweetened works best)
    • 2 T. Nutritional Yeast (NOT brewer's yeast or baker's yeast)
    • 1 T. Almond Butter
    • 1 T. Corn Starch
    • 1/4 teaspoon Smoked Paprika
    • 1/2 teaspoon Onion Powder
    • 1/2 teaspoon Sea Salt
    • 1/2 teaspoon freshly cracked (ground) Black Pepper
    • 1    small Onion, minced
    • 4 cloves   Garlic, minced
    • 9 ounces Baby Spinach
    • 6 ounces Cremini (brown) Mushrooms, finely sliced
    • 1/2          Red Bell Pepper, seeded and diced
    • 1/4   Cup Sun-dried Tomatoes, soaked in water to rehydrate, minced
    • 1/2 teaspoon Red Pepper Flakes or other seasoning of choice (optional)

    METHOD:
    1. Preheat the oven to 350F/180Co
    2. Line pie tin with parchment paper OR use a silicone dish (I used a silicone cake dish).  Alternately, if you are not worried about oil, spray lightly with a non-stick cooking spray.
    3. Blend up the white beans and milk in a high speed blender (or in a regular blender until the mixture is totally blended).  Add in the nutritional yeast, almond butter, corn starch, paprika, onion powder, salt and pepper.  Blend until totally smooth.
    4. In a medium size bowl, mix together the cooked quinoa with a 1/3 Cup of the above bean mixture until well combined.  
    5. Press the quinoa-bean mix into the bottom and up the sides of the pie tin (or other pan you are using).  
    6. Bake the shell for 8 minutes, and then transfer it to a wire rack to cool.
    7. Heat the Best Gold Soup Bouillion and a couple of tablespoons of water (or 1/4 cup of other broth) over medium heat.  Add the onion, and cook to soften.  
    8. Add the minced garlic and the baby spinach to the pan, stirring until the spinach wilts (in about 2 minutes).  
    9. Add in the mushroom slices, bell pepper, sun-dried tomatoes and 1-2 tablespoons of water or broth to keep the vegetables from sticking (if needed).
    10. Add in your preferred seasoning. Add in the salt and pepper as well.
    11. Cook until the veggies are tender and most of the liquid has evaporated. WARNING: the fragrance will be somewhat overwhelming and you will be tempted to "test" the vegetables-- don't. Just kidding.
    12. Combine the rest of the bean mixture (like a custard) with the cooked vegetables and spoon and spread the mixture evenly to the top of the quinoa shell.  
    13. Cover the pie loosely with aluminum foil and bake until firm (about 30-40 minutes).
    14. Let cool for about 10 minutes before cutting and serving!
    This pie is a variation of a recipe in the fab book One-Dish Vegan: More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners that you can order through Amazon by clicking on this link.

    One-Dish Vegan contains chapters for making:

    • Vegan Main-Dish Salads
    • Vegan Stovetop Simmers and Stews
    • Vegan Chili Recipes
    • Vegan Sautes and Stir Fries
    • Vegan Pasta-Plus
    • Vegan Oven to Table: special recipes like this Veggie Pie that can be served up during the most elegant of dinner parties or to your family, of course.
    See more and purchase by clicking on the image below:






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