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![amd-zlrecipe-recipe:291]
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.