Gluten-Free Vegan Vegetable Pie
Yield: 1 Recipe  VG, VN, WF, GF, DF, EF

CRUST

1 c Brown Rice Flour 2 tb Unrefined sesame oil, OR -- other vegetable oil

2 tb Sesame Tahini 1/4 c Water 1/4 c Hulled sesame seeds

FILLING

3 tb Unrefined sesame oil OR -- other vegetable oil 1/2 Onion; minced 2 Garlic cloves; minced 2 c Chopped turnips or potatoes 2 c Chopped carrots 1 c Finely chopped broccoli stems

1/4 c Sesame Tahini -- OR Peanut Butter 2 ts Cider vinegar 1 ts Syrup or honey 1/4 ts Sea salt (optional) 1 tb Tamari soy sauce 1/2 ts Ginger

MIX

3 tb Arrowroot powder

1/2  c Cold water

CRUST:

Mix all ingredients together until evenly blended. Pat into deep 10" pie plate.  Bake at 400 F. for 15 minutes.

FILLING:

Preheat large skillet on medium heat. Add oil, onion and garlic and sauté 1 minute. Add chopped vegetables; sauté 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 F. for 45 minutes or until set.

Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc.

Fall 1999 Vegetarian Page
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Last modified: April 09, 2002