This vegan tomato and spinach pie is absolutely delicious, hearty, and easy to make. In fact, this is one of my favorite pies to make.
You will end up with a silky-smooth filling topped off with sweet delicious tomatoes. This is lovely as a main dish, enjoyed with a big salad, or even as a starter if cut into smaller bite-size pieces. It is also great as picnic addition and leftover savory breakfast! The buckwheat base also makes this gluten-free which is a double whammy!
For ingredients, you will need buckwheat flour and olive oil to make the crust. For the filling, you will need tofu, plant-based milk, flax seeds, turmeric, and salt and pepper. You’ll want to throw on the tomatoes and the spinach last.
I hope you enjoy this tomato and spinach pie recipe just as much as I do!
450 grams of buckwheat flour
100 ml of olive oil
354 ml of water approximately more or less to get the dough together
Salt & pepper
2 packets of tofu
250 ml of plant milk (any variant works, just try to go for unsweetened)
2tbsp of flax seeds
1tbsp of turmeric
Salt & pepper to taste
Save for last
1 handful of spinach
2 punnets of cherry tomatoes halved
Preheat your oven to 180 degrees. Start off with making your dough. Add all the dough ingredients into a large bowl and start to combine. Keep kneading in the bowl until it is well incorporated. Add more water if required. Once combined, remove to a lightly flour-dusted surface and knead out all the lumps and bumps until you have a lovely firm and smooth dough ball. Cover and set aside for 15 minutes on the side – do not place in the fridge.
To make your filling – combine all the ingredients into a blender and blitz until smooth and set aside.
By this time your dough will have rested. Sprinkle some more flour on a dry work surface and put your beautifully formed dough on the table and start rolling it out with a rolling pin one bit at a time. If needed add extra sprinkles of flour to keep the rolling pin from sticking. Once you have rolled it out to your desired size, slowly loosen it up from the work surface ready to transfer to your pie form. I like to grease the pan with some olive oil.
Gently lay the dough into your form and start shaping accordingly on the sides. If there are bits missing add them with the overflow of dough that you might have in other areas.
Push gently with a fork on the sides and puncture the dough at the bottom so that it can cook evenly. Put the pie crust in the oven for 10 minutes to pre-cook before filling it.
While the pie is cooking prepare your cherry tomatoes by giving them a wash, patting them dry and chopping in half.
Once the pie crust is light brown and half cooked it is ready to be filled. Add a handful of chopped spinach into the casing. Pour in your pre-made pie filling and make sure that it’s even across the entire case. Give it an extra sprinkling of salt and pepper. Then add your half cherry tomato halves. Once everything is in the pie casing cook in the oven for another 20 -25 minutes until the filling is firm and tomatoes have a beautiful glaze.
Add some extra sprinkles of chilli if you wish and serve with a big salad.
Lots of love and happy baking.
If you can’t get enough of this savory tomato and spinach pie recipe, try making this vegan, egg-free quiche with mint and spring peas! For those of you who have never gotten the chance to try this mouthwatering dish, quiche is a French tart. It usually consists of a pastry crust filled with a savory filling (typically a custard), and cheese, meat, fish, or vegetables. This vegan version features silken tofu, mixed herbs, plant-based milk, nutritional yeast, mustard, mint, and, of course, peas.
As for dessert, try making this delectable vegan raspberry pie featuring a dairy-free buttermilk crust! This vegan raspberry pie recipe is delicious and incredibly easy to make. The shortcrust pastry is crumbly and buttery, all while being vegan! The best part about this recipe is you can get creative with the filling. Add freshly grated ginger, blueberries, blackberries, or even some mint leaves to garnish.
For more tasty dessert recipes, try making this fluffy aquafaba vegan lemon meringue pie! Although this recipe isn’t exactly healthy, it’s delicious and is sure to cure your sweet tooth cravings. This recipe calls for lemons, vegan butter, flour, cream of tartar, vinegar, coconut cream, sugar, aquafaba, and caster sugar. Try eating only one slice!
This recipe is republished with permission from Bettina’s Kitchen.