Savory Nut Pie with Potato Crust
Submitted by Christy1976
Savory nut pie with a potato crust: pecans or walnuts with sauteed onion, celery, rosemary, thyme, and tamari baked in an unbaked potato crust. A hearty vegan main dish.
YIELD
1 piePREP
10 minCOOK
45 minREADY
1 hrsBefore nut roasts got trendy, recipes like this were the backbone of vegetarian holiday cooking. The filling is sauteed onion and celery seasoned with rosemary and thyme, bound with egg replacer and tamari, and packed with a full cup of chopped pecans or walnuts.
The potato crust is the other thing that makes this interesting. It bakes up dense and slightly crisp at the edges, holding the savory nut filling together without the flakiness of a butter pastry.
Gluten-free with tamari. No dairy. Honest, filling, and better with a splash of mushroom gravy spooned over the top.
Kitchen Tips
- Let the onion and celery cool slightly before adding the egg replacer. Adding it to hot vegetables can cause it to set prematurely before the pie is filled.
- Use walnuts for a slightly bitter edge or pecans for a buttery sweetness. Both work.
- Place the pie on the bottom rack of the oven so the crust browns from the heat below.
Ingredients
Directions
Heat the oil in a large skillet.
Add the onion and celery.
Sauté until almost tender.
Let the vegetables cool slightly and then add the nuts, tamari, egg replacer, and water or broth.
Mix well.
Pour the mixture into an unbaked 9 inch potato pie crust.
Place the pie on the bottom rack of a 375℉ (190℃). oven and bake for 40 minutes, or unti the crust is brown and the filling is set.
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