Vegan Recipes - Savoury Pumpkin Pie

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Animal Free Recipe Book
© 2009 by Angel Selenie

Reprinted with permission from the author, Angel Selenie.

Savoury Pumpkin Pie

Ingredients

Pastry
(Make while vegetables are cooking)

1 cup of wholemeal flour
200 gms olivani *
Soya milk to mix
1 tsp cider vinegar
1/2 tsp salt

* Olivani is an olive oil substitute for margarine. It can be replaced by vegan margarine.

Rub the olivani into the wholemeal flour. Add salt and then wet ingredients. Mix well, then kneed slightly with floury hands. Roll out pastry on a floured surface. Fit in to a greased pie dish.

Filling

1/4 pumpkin, cooked and mashed
5 leaves of silver beet, steamed
1/2 tin of chopped tomatoes
1 tsp basil
2 cloves of garlic
2 tbs tahini
Pumpkin seeds

Mix the basil, garlic and tomatoes. Place the silver beet leaves at the bottom of the pastry. Then spread over the tomatoes. Layer the pumpkin last yet not least.

Pour the tahini in a swirl over the top. Doing the outside first. Sprinkle over pumpkin seeds and bake at 180º C for 35 mins. Make sure crust is crispy.

Savoury Pumpkin Pie

Ingredients

Pastry (Make while vegetables are cooking)

Filling

Pastry
(Make while vegetables are cooking)