Vegan Vegetable Pie
Wheat Free Recipe
This vegan recipe is healthful for all with its rice flour, vegetable oil, sesame tahini and hulled sesame seeds.
3 tablespoons organic unrefined sesame oil
1/2 onion, minced
2 garlic cloves, minced
2 cups chopped turnips
2 cups chopped carrots
1 cup finely chopped broccoli stems
1/4 cup sesame tahini
2 teaspoons cider vinegar
1 teaspoon syrup or honey
1/4 teaspoon sea salt (optional)
1 tablespoon Wheat Free Organic Tamari Soy Sauce
1/2 teaspoon ginger
Mix: 3 tablespoons arrowroot powder and 1/2 cup cold water
Crust: Mix all ingredients together until evenly blended. Pat into deep 10-inch pie plate. Bake at 400-degrees for 15 minutes.
Recipe Filling: Preheat large skillet on medium heat. Add oil, onion and garlic and saue 1 minute. Add chopped vegetables; saute until almost tender, about 10 minutes. Add seasonings (last six ingredients). Stir.
Mix arrowroot or cornstarch in cold water. Stir into 1-1/2 cups more cold water or orange juice. Pour over vegetables. Lower heat. Stir and simmer until slightly thickened. Pour all over crust. Sprinkle with 1/2 cup chopped nuts. Bake at 375-degrees for 45 minutes or until Vegan Vegetable Pie is set.
Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc.
- You can use potatoes in place of turnips, if desired.
- You can use natural peanut butter in place of sesame tahini, if desired.
Yield: 1 pizza
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Wheat Free Tip
Soy sauce and shoyu, HP sauce, packet gravy, some relishes and chutneys (including some commercial mint jelly) and malted vinegar contain wheat.