The Whole Food Plant Based Cooking Show
Plant-Based Tomato Pie
Calories: 382kcal
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.
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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.
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Nutrition
Calories: 382kcal | Carbohydrates: 37g | Protein: 13g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 467mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5079IU | Vitamin C: 7mg | Calcium: 229mg | Iron: 5mg
