Savory Nut Pie with Potato Crust
Yield
1 piePrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cups |
onions
chopped |
|
| 2 | cups |
celery
chopped |
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | cup |
pecans
or walnuts, chopped |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | x |
liquid egg substitute
to replace 2 eggs |
* |
| ¼ | cup |
water
|
|
| 1 | each |
potato pie crust
unbaked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 473 | ml |
onions
chopped |
|
| 473 | ml |
celery
chopped |
|
| 5 | ml |
rosemary leaves
|
|
| 5 | ml |
thyme
|
*
|
| 237 | ml |
pecans
or walnuts, chopped |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | x |
liquid egg substitute
to replace 2 eggs |
* |
| 59 | ml |
water
|
|
| 1 | each |
potato pie crust
unbaked |
* |
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.
