Plant-Based Tomato Pie
You need a recipe that's pure summer, and this plant-based tomato pie is it! I took a classic Southern dish and gave it a modern, plant-powered twist. With juicy, ripe tomatoes, a creamy, savory filling, and a flaky, golden crust, this pie is pure comfort food. The best part? It's surprisingly easy to make and guaranteed to be a crowd-pleaser at your next potluck or family dinner. Get ready to fall in love with your new favorite summer recipe.
Ingredients
Crust
- 1 ½ cups almond flour
- ½ cup oat flour
- ½ cup flax meal
- ½ cup tapioca flour or arrowroot flour
- 2 tsp baking powder
- 1 ½ cups sweet potato preferably white sweet potato, cooked and mashed.
Sauce
- ¼ cup cashews
- 1 tbsp dijon mustard
- 1 tbsp nutritional yeast
- 1 tbsp white wine vinegar
- ¼ cup water
Toppings
- 2-3 heirloom tomatoes or vine ripened, sliced thickly
- 2 tbsp basil fresh, chopped
- 3 cloves garlic minced
- ½ tsp thyme dried
- ½ tsp cracked pepper
Instructions
Crust
- Preheat oven to 350°F.
- Add all crust ingredients except for the sweet potato to a large mixing bowl and whisk together.
- Add the mashed sweet potato and cut in with a fork or pastry cutter and then press into a ball.
- Roll the dough ball out between 2 pieces of parchment paper until it is big enough to cover a 9 in pie plate. Gently transfer the crust to the pie plate, pressing the edges up at least an inch or so and scallop the edge with your fingers just like you would when making a fruit pie.
- Bake for 10 minutes.
Sauce
- Add all sauce ingredients to a blender and blend until cashews are completely pulverized.
Assembly
- Pour about 1/2 of the sauce into the bottom of the crust and sprinkle the minced garlic over it.
- Layer in the tomato slices overlapping them slightly covering the entire bottom of the crust.
- Pour remaining sauce over the top of the tomatoes and sprinkle on the chopped basil, thyme and cracked pepper.
- Bake for 35 minutes.
Nutrition
Calories: 382kcalCarbohydrates: 37gProtein: 13gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 198mgPotassium: 467mgFiber: 10gSugar: 4gVitamin A: 5079IUVitamin C: 7mgCalcium: 229mgIron: 5mg
I haven’t had tomato pie in years! Love it!
Can’t wait to try this recipe! I have been craving a tomato pie, with all the wonderful tomatoes in our markets now here in Sacramento but have been holding off to avoid the mayo, cheese and crust of traditional recipes. Thank you Jill!!!
Hi Jill, looks delicious. Does it matter what kind of white sweet potato? I can get Japanese white sweet potatoes or Covington. Rarely I find a Hannah yam. Thanks
I use the Japanese whites because they are more floury
I have a ton of Roma/cherry tomatoes from my garden to use up. Any way to use them in this recipe? Thanks!
You can absolutely use them for this recipe. YAY! it will be delicious
I’d love to try this, however, I can’t eat mustard. Can you suggest an appropriate substitute? Thanks.
That is a tough one. You need something with a bit of punch to it. Maybe substitute with another tbsp of vinegar.
Sounds Delious!!! Can’t wait to try it!! I love all your recipes!
Looks great!
I made this recipe today. The crust is very good and there’s a LOT of it. I thought too much for a 9” pie plate, so I put it in a large shallow casserole dish like a 9”x13” pan and it filled it well. I doubled the tomatoes and drained them on paper towels first.I made two layers of tomatoes in the large pan. I topped each layer with chopped green onions, fresh basil, salt & pepper. I also doubled the sauce and that worked well. I baked the pie for 45 min. since it was so large. Very tasty recipe! The crust is delish and would be good with a fruit pie as well. I rated this 4 stars instead of 5 only because of the adjustments I felt were needed. Thank you Jill for this recipe. I’d been craving a pie like this but didn’t want the oily crust, mayo and cheese. This fits the bill very nicely.
Absolutely delicious! Every recipe I’ve tried has been amazing. I did add salt and next time I’d double the yummy sauce. I also used the he leftover crust to fill with peaches and a cinnamon oat crumble on top. Thanks for such great recipes!
I added a teaspoon of salt to the crust ingredients. Good idea to use some of the crust for a fruit pie. It really makes a lot of crust—maybe enough crust for two pies. It’s a very tasty crust.
Love your recipes, quick question from the UK; we can’t get white sweet potatoes, will regular orange ones do? Can’t wait to try it when we have guests over soon!
Yes, regular sweet potatoes will work but it will be a bit sweeter and creamier and the bake time will be closer to the 45 minutes.
This is delicious! Do you think it will freeze well?
Yes
Jill, Made this recipe yesterday for brunch–WOW!! we all loved it!! The flavor pairings of crust, ‘cheese’ and tomatoes is spot ON! YUM!
Exceptional recipe!!! I actually made 2 smaller ones. Stunning ?