Vegetable Sesame Pie

This vegetable sesame pie is built on a crunchy, gluten-free crust made from brown rice flour, sesame seeds, and tahini that bakes up nutty and crisp.

The filling is a sauté of turnips (or potatoes), carrots, and broccoli stems tossed with tahini, ginger, soy sauce, and a splash of apple cider vinegar for tang.

An arrowroot slurry thickens everything into a silky, saucy filling that sets up in the oven under a scattering of chopped nuts.

It’s a vegetarian main dish with serious substance.

Variations

• Swap the turnips for potatoes if you want a milder, creamier filling
• Use peanut butter instead of tahini for a bolder, roasted-nut flavor
• Add mushrooms, cauliflower, or purple cabbage to the vegetable mix

Pro Tips

• Press the crust evenly and firmly into the pie plate. Thin spots will crack; thick spots won’t crisp.
• Sauté the vegetables until they’re almost tender before adding the liquid. Undercooked veg won’t finish in the oven.
• Use orange juice in place of water for the arrowroot slurry to add a subtle sweetness that pairs well with the sesame.