Pies to Savor
by Hannah Kaminsky
Buttery, flaky pastry wraps around fillings as diverse as the people making them, and yet, most people associate pies with dessert. Tender fruits, creamy custards, toasted nuts, and pure sugar concoctions tend to get top billing, despite the incredible range of options that exist for making wholly savory pies instead. Let go of antiquated pie-making stereotypes; embrace the joy of experimenting with flavors that belong firmly on the dinner table. Kick-start your creativity with a few foolproof suppertime staples.
Taco Tuesday comes just once a week, but Taco Pie is welcome any day of the year. Granted, it may not be a taco that any Mexican would recognize, but this family-style rendition bears the very same heart and soul. Meaty spiced tempeh is just the beginning; the sky is the limit for toppings, and the more the merrier. From mild to wild, season your pie just the way you like your tacos, and you've got yourself an instant fiesta for any dinner.
Whether it was lovingly made from scratch by Mom or came straight out of the blue box, macaroni and cheese is an essential comfort food for even the pickiest eaters. Although stovetop-style was the only way to go when I was younger, I've since discovered the joys of a good breadcrumb topping, adding complexity in both crunchy texture and a darker, toasted flavor. Supporting that with a sturdy crust seems like a natural next step, since baked mac already goes back into the oven for a second kiss of heat. Cheesy Mac Pie is the classic, all grown up, with a handful of green vegetables thrown in for balance.
Make the most of verdant fresh produce by making personal Primavera Pot Pies. Asparagus and fava beans commingle with the standard mirepoix, mushrooms, and savory spices, to make a hearty meal that won't weigh you down. Topped off with tender potatoes, crisped around the edges and finished with coarse salt, it's one stunning entrée to present to a loved one. Yes, self-love counts, too!
When treated like standard noodles, spaghetti squash falls a bit flat. Instead, put those strands to good use as an unconventional pie crust! In Spaghetti Squash and Meatball Pie, it's the perfect edible vessel for a hearty serving of red sauce and meatless balls. Every bit as satisfying as noodles, spaghetti squash is a fun way to sneak in an extra serving of vegetables without even realizing it.
The day after Thanksgiving, once the dust has settled, it's time to use or lose those valuable leftovers. An all-inclusive meal like Holiday Quiche is too appealing to resist. The beauty of this is that absolutely anything can be tucked away into that eggless chickpea batter, so no matter what you have on hand, it can find a welcoming home here.
Pie should never be intimidating, even to the most inexperienced of bakers. It's time to end the stereotype that merely making crust can bring a newcomer to their knees, placing pies on an unattainable pedestal that scares away those who simply hunger for a slice of comfort. Bring pie back to the table where it belongs, accessible to anyone with the desire to throw down a bit of flour and watch it transform by way of some ancient alchemy into something delicious in the oven.
Wholesome Whole Wheat Crust
(Makes 1 crust; 8-10 servings)
1 cup white whole wheat flour
1/2 teaspoon salt
1/4 cup olive oil
1 teaspoon apple cider vinegar
1-2 Tablespoons cold water
In a large bowl, whisk flour and salt. Add in oil and vinegar at the same time, stirring with a wide spatula, until the dough begins to come together. Drizzle in about a teaspoon of water at a time, until you have a stiff, cohesive dough. Be careful not to go overboard with the liquid, as it should still be thick enough to easily roll out.
On a lightly floured surface, use a rolling pin to roll the dough out to an even round, about 1/8-inch thick. Transfer dough to a 9-inch round pie pan and trim the excess around the edges. Chill until ready to use.
Note: White whole wheat flour is lighter in color and milder in flavor than traditional whole wheat flour, while still retaining the nutritional benefits of the whole grain.
| Total calories per serving: 117 | Fat: 8 grams |
| Carbohydrates: 11 grams | Protein: 2 grams |
| Sodium: 146 milligrams | Fiber: 1.5 grams |
Taco Pie
(Serves 6-8)
One Wholesome Whole Wheat Crust (page 17)
Preheat oven to 375 degrees. Line a 9-inch deep-dish pie pan with your prepared and rolled-out crust. Place unbaked crust in the fridge.
Tempeh Taco Meat
2 Tablespoons olive oil
1 small red onion, diced
2 cloves garlic, minced
6 ounces cremini mushrooms, roughly minced
1 cup water
1-1/4 cups reduced-sodium salsa
Two 8-ounce packages tempeh, crumbled
One 14-ounce can black beans, rinsed and drained
2 Tablespoons reduced-sodium soy sauce
1 Tablespoon chili powder
1-1/2 teaspoons ground cumin
1-1/4 teaspoons smoked paprika
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
Salt, to taste
1/4 cup all-purpose flour
In a large saucepan, heat oil over medium heat, and add onions. Sauté for about 5 minutes, until softened and aromatic, then add garlic and mushrooms. Stir periodically as veggies cook to prevent them from burning. When the liquid released by the mushrooms has evaporated and the vegetables begin to stick to the pan, quickly deglaze with the water and salsa.
Incorporate tempeh, black beans, soy sauce, and all the herbs and spices. Reduce heat just a touch and simmer for 10-15 minutes, until the flavors meld and the liquid has been mostly absorbed. Add salt, then let the mixture stand off the heat for 15 minutes. Very slowly sprinkle the flour over the surface in four separate additions, stirring each addition in completely before moving on to the next to prevent clumping.
Transfer the tempeh filling into your prepared pie crust. Smooth out the top with a spatula and then bake for 20 minutes.
Crema Topping
1 cup vegan sour cream
1 Tablespoon lime juice
Meanwhile, whisk sour cream and lime juice in a small dish, and after the initial baking period, pour this topping over the pie. Smooth it out evenly and return the pie to the oven for a final 10-15 minutes, until the top appears dry. Don't worry if the smooth white layer cracks while baking or after cooling, since you'll cover up any blemishes with a bright handful of greens later.
To Finish
1 head romaine lettuce, chopped
1/2 red bell pepper, deseeded and diced
Optional toppings: Sliced black olives, cilantro, shredded vegan cheese, diced avocado, pickled jalapeños, or additional salsa
Carefully remove the pie from the oven and let cool for at least 15 minutes. Finish with lettuce, peppers, and any additional toppings your heart desires. Slice and serve hot.
| Total calories per serving: 543 | Fat: 26 grams |
| Carbohydrates: 54 grams | Protein: 25 grams |
| Sodium: 471 milligrams | Fiber: 15 grams |
Cheesy Mac Pie
(Serves 10-14)
One Wholesome Whole Wheat Crust (page 17)
Preheat oven to 350 degrees and line a 9-inch pie pan with your crust. Place unbaked crust back in the fridge while you prepare the filling.
Cheesy Sauce
1 medium Yukon Gold potato, diced
1 medium carrot, diced
1/2 medium yellow onion, diced
1 clove garlic, thinly sliced
1-1/4 cups water
1/2 cup raw cashews
1/4 cup nutritional yeast
2 Tablespoons all-purpose flour
2 Tablespoons white miso paste
1 Tablespoon tomato paste
1/2 teaspoon Dijon mustard
2 teaspoons rice vinegar
1/2 teaspoon smoked paprika
1/8 teaspoon turmeric
1 to 1-1/4 cups unsweetened vegan milk
1/3 cup vegan butter, melted
1/4 teaspoon salt
Place the potatoes, carrots, onions, and garlic in a small saucepan and pour in the water. Set over medium heat and bring to a boil. Cover the pot, turn down the heat to medium-low, and let simmer for 15 minutes, until the vegetables are extremely tender.
Meanwhile, place cashews, nutritional yeast, flour, miso, tomato paste, mustard, vinegar, paprika, and turmeric in your blender. Pulse lightly to combine.
When the vegetables on the stove are fully cooked, pour them into your blender with the cashews, followed by all the cooking water. Add in 1 cup of milk, then turn up the blender to its highest setting. Thoroughly purée the mixture, until completely smooth and lump-free; this could take 6-10 minutes. With the motor still running, slowly drizzle in the melted vegan butter, to allow it to properly emulsify. Check the consistency; if you like your sauce a bit thinner, blend in the remaining 1/4 of milk.
Filling
1 pound small elbow pasta, under cooked by 2-3 minutes and thoroughly drained
1 head broccoli, chopped and lightly steamed
Pour sauce over your cooked noodles and broccoli in a large bowl, tossing to thoroughly coat. Transfer to your waiting unbaked crust.
Breadcrumb Topping
1 cup panko breadcrumbs
1/8 teaspoon smoked paprika
1 Tablespoon olive oil
For the topping, simply stir together all the ingredients before sprinkling evenly over noodles. Bake for 35-45 minutes, until breadcrumbs are golden brown. Cool for at least 5 minutes before serving. For more cohesive slices, allow pie to fully cool before cutting.
| Total calories per serving: 454 | Fat: 15 grams |
| Carbohydrates: 62 grams | Protein: 15 grams |
| Sodium: 354 milligrams | Fiber: 6 grams |
Primavera Pot Pie
(Serves 4)
One unbaked and unrolled Wholesome Whole Wheat Crust (page 17)
Roll out pie crust on a lightly floured surface to about 1/8 inch in thickness. Lightly oil two oven-safe dishes that can hold about 2-3 cups each and cut out rounds of crust slightly larger than the dishes. Ease the crust into each prepared dish, smoothing out the corners and sides. Press the crust against the rim of the dishes to trim the excess. Let rest in the fridge.
Preheat oven to 375 degrees.
Stewed Primavera Filling
2 Tablespoons olive oil
1 medium carrot, finely diced
1 stalk celery, diced
1/2 small yellow onion, diced
1 leek, quartered lengthwise, rinsed, and chopped
1 cup roughly chopped mushrooms
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 cup unsweetened vegan milk
2 Tablespoons dry white wine or lemon juice
1 teaspoon red wine vinegar
1 bay leaf
2 teaspoons nutritional yeast
1/4 teaspoon poultry seasoning
1/4 teaspoon hot paprika
1/4 teaspoon ground black pepper
1-1/2 cups shelled fresh or frozen fava beans
1 cup asparagus cut into 1/2-inch pieces
1/4 cup fresh parsley, roughly chopped
Place a large saucepan over medium heat and add oil. Add carrots, celery, onions, leeks, and mushrooms, and cook, stirring occasionally, for 10 minutes. Once lightly browned, add salt and cornstarch, stirring thoroughly to coat the vegetables with starch. Pour in milk, wine or lemon juice, and vinegar, and mix vigorously. Next, incorporate the bay leaf, nutritional yeast, poultry seasoning, paprika, and black pepper. Turn down heat to medium-low and simmer for 15 minutes.
Potato Top Crust and Garnish
1 medium (8-ounce) Russet potato
1-1/2 teaspoons olive oil
Pinch coarse sea salt
Fresh chopped chives
Meanwhile, use a mandolin or sharp knife to slice the potato into coins about 1 mm thick. Toss with oil and set aside.
Add fava beans, asparagus, and parsley to the filling right before turning off the heat. Mix well and divide the filling evenly between your crust-lined dishes. Layer potatoes in a circular pattern on top of each pie, and sprinkle with coarse salt. Bake for 45-50 minutes, until the crust is lightly golden brown and the potatoes are browned around the edges. In case the potatoes threaten to burn, tent the pies with aluminum foil about 35 minutes into the baking process.
Cool for 10 minutes and finish with chives.
| Total calories per serving: 622 | Fat: 25 grams |
| Carbohydrates: 78 grams | Protein: 24 grams |
| Sodium: 658 milligrams | Fiber: 21 grams |
Spaghetti Squash and Meatball Pie
(Serves 8-10)
Meatless Balls
2 Tablespoons olive oil, divided
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 cup raw sunflower seeds
3/4 cup cooked brown or green lentils
2 Tablespoons reduced-sodium soy sauce
2 teaspoons dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
1 Tablespoon whole flaxseeds, ground
Heat 1 Tablespoon of oil in a saucepan over medium heat and add in the onions and garlic. Sauté gently until aromatic and lightly browned, about 10 minutes. Add sunflower seeds and toast lightly for 2-3 minutes. Transfer to a food processor and grind to a coarse meal. Introduce all the remaining ingredients for the balls next, pulsing until well-combined and cohesive. Don't purée; a bit of texture should remain. Refrigerate mixture until thoroughly chilled, approximately 2 hours. This will make it much firmer and easier to handle.
Scoop mixture with a small cookie scoop or two spoons and roll into approximately walnut-sized balls. Keep them a bit smaller than you would for traditional meatballs so that you can fit more into a single slice. You should end up with 20-24 balls.
Heat the remaining Tablespoon of oil over medium heat. Place half the balls into the pan and lightly pan-fry for about 10 minutes, rolling gently with a spatula to brown all sides. Transfer the cooked balls onto a plate and repeat with the remaining half.
Spaghetti Squash Crust
One 3-pound spaghetti squash
1/2 cup water
1-1/2 Tablespoons ground flaxseeds
1-1/2 Tablespoons ground chia seeds
1 Tablespoon cornstarch
2 Tablespoons nutritional yeast
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
2/3 cup water
2 Tablespoons vegan butter or coconut oil, melted
Preheat oven to 350 degrees and lightly oil a 10-inch round pie pan.
Cut squash in half lengthwise, removing the inner membrane and seeds with a large spoon. Place both halves, cut sides up, in a microwave-safe dish and fill the cavities with 1/4 cup water each. Cover with a lid or microwavable plastic wrap. Microwave for 10 minutes and leave it in to sit for 5 minutes longer. Once cool enough to handle, use a fork to scrape noodle-like strands into a large bowl.
In a small bowl, mix flax and chia seeds with cornstarch, nutritional yeast, Italian seasoning, salt, and water; let stand for at least 5 minutes to thicken. Pour mixture over your cooked spaghetti squash, followed immediately by the melted butter or coconut oil. Toss to coat.
To Finish
1-1/4 cups vegan marinara sauce, divided
2-3 Tablespoons nutritional yeast, optional
Transfer squash into the prepared pie pan, easing it up the sides so that it evenly covers the bottom. Add half the marinara sauce, distributing half the balls on top. Follow with the remaining sauce and balls. Finish with a sprinkle of nutritional yeast, if desired.
Bake for 30-35 minutes or until lightly browned.
Notes: The meatless balls can be prepared a week in advance and stored in an airtight container in the fridge.
To cook spaghetti squash without a microwave, place squash cut sides down on a sheet pan and bake for 30-40 minutes at 400 degrees, until fork-tender.
| Total calories per serving: 308 | Fat: 20 grams |
| Carbohydrates: 26 grams | Protein: 9 grams |
| Sodium: 258 milligrams | Fiber: 8 grams |
Holiday Quiche
(Serves 12-14)
One Wholesome Whole Wheat Crust (page 17)
Preheat oven to 350 degrees and line a 9-inch pie pan with your crust. Place the unbaked crust back in the fridge while you prepare the filling.
1 cup tempeh, vegan turkey, or seitan, diced
1/2 cup green beans or brussels sprouts, chopped
1 cup roasted butternut squash, pumpkin, or potatoes, diced
1/2 cup roughly chopped mushrooms
1 stalk celery, diced
1/2 small leek, halved, cleaned, and thinly sliced
3-5 cloves garlic, minced
1 cup chickpea flour
2 Tablespoons cornstarch
4 teaspoons nutritional yeast
1/2 teaspoon dried thyme
1/4 teaspoon dried ground sage
1/4 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon baking powder
1 cup water
3/4 cup unsweetened vegan milk
1/2 cup pumpkin purée
2 Tablespoons olive oil
1 Tablespoon reduced-sodium soy sauce
2 teaspoons Dijon mustard
1/4 cup raw pepitas, optional
First, prepare your tempeh, vegan turkey, or seitan and veggies as indicated in the ingredient list, straight through to the garlic, and mix them all together in a large bowl. Set aside.
In a separate bowl, whisk together the chickpea flour, cornstarch, nutritional yeast, herbs, spices, and baking powder. Pour in the water, milk, pumpkin purée, oil, soy sauce, and mustard, and whisk until smooth. It should be about the consistency of pancake batter. Pour this batter into your bowl of prepared veggies and stir gently to combine.
Transfer the whole mixture into your waiting pie crust, and if there's extra, pour it into lightly oiled 4-ounce ramekins. Lightly tap the pan(s) on the counter a few times to release any air bubbles. Place quiche and ramekins, if using, on a baking sheet to make them easier to transport into and out of the oven. Sprinkle the top(s) with pepitas, if desired.
Bake for 45-55 minutes, until the filling appears set and it's lightly golden brown on top. Keep a close eye on the little ramekins; expect them to be done in closer to 30 minutes and be prepared to pull them early so that they don't burn. Let cool for at least 15 minutes before slicing.
| Total calories per serving: 201 | Fat: 9 grams |
| Carbohydrates: 21 grams | Protein: 8 grams |
| Sodium: 184 milligrams | Fiber: 5 grams |
Hannah Kaminsky is the senior editor of Vegan Journal, a recipe developer, food photographer, and cookbook author based in Austin, Texas. Creator of BitterSweetBlog.com, they focus on big flavors and simple techniques to make vegan food more accessible and delicious for everyone.
