Description
This budget-friendly, healthy, vegan recipe for Tuscan Kale and White Bean Savory Pie is so easy to make–you can cook, bake and serve this savory pie out of one pot! It’s a one-dish meal that will remind you of an afternoon in Tuscany.
Ingredients
Tuscan kale white bean filling:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium fennel bulb, trimmed, sliced
- 5 ounces mushrooms, sliced
- 1 (6-ounce) bunch Tuscan kale, tough stems removed, chopped (may use any kale variety you like)
- 1 tablespoon fresh oregano (or 2 teaspoons dried)
- ½ teaspoon red chili flakes
- 2 (15-ounce) cans cannellini beans, rinsed, drained
- ½ cup sliced sun-dried tomatoes, packed in oil, drained
- 2 cups vegetable broth
- 1 cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
- ¼ cup all-purpose flour
- Salt, to taste (optional)
Rosemary vegan pie crust:
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 2 tablespoons vegan parmesan cheese
- ¼ teaspoon salt (optional)
- 2 tablespoons chopped fresh rosemary
- 1/3 cup vegan butter, stick, sliced into pieces
- 4–5 tablespoons ice water
Instructions
- Heat olive oil in a 2.5-quart Dutch oven (or pot) over medium heat.
- Add onion, garlic, and fennel, and sauté for 5 minutes.
- Add mushrooms and sauté for 2 minutes.
- Add kale, oregano, red chili flakes and sauté just until kale begins to wilt (about 2 minutes).
- Stir in cannellini beans and sun-dried tomatoes.
- Mix together broth, plant-based milk, and ¼ cup flour in a medium bowl until smooth.
- Pour into Dutch oven (or pot) and stir well until thickens (about 3 minutes).
- Season with salt, as desired.
- Remove Dutch oven from heat and set aside.
- While filling is cooking, make the rosemary vegan pie crust.
- In a medium bowl, mix together all purpose, whole wheat flour, vegan parmesan cheese, and salt (optional). Mix in rosemary.
- Cut in vegan butter with a fork until it makes a crumbly texture.
- Add ice water, 1 tablespoon at a time, and mix (may use clean hands) until it creates a firm dough that holds together, but is not sticky. Do not overwork dough, as it will get tough.
- Turn out pastry dough on a floured surface and roll out with a pastry roller to create a circle the size of the dish you are going to bake your pie in.
- Preheat oven to 400 F.
- You can either bake your pie in the Dutch oven (if the filling reaches to about 1-inch to the top of the Dutch oven), or transfer filling into a deep round or oval casserole that fits 2 ½ quarts (the filling should reach to about 1-inch to the top of the casserole dish). Place the pastry over the top of the savory pie, and crimp the edges with your fingers or a fork to secure the pastry dough to the top of the dish.
- Cut several vents with a knife along the the top of the pie pastry.
- Place the pie on a baking sheet (in case it boils over), and place in the middle rack of the oven. Bake for about 35 minutes, until golden brown on the top.
- Remove and serve.
- Makes 8 servings (about 1 ¼ cup each).
Notes
To make this recipe gluten-free, use corn starch instead of flour in step 6, and gluten-free flour blend instead of all purpose and whole wheat flour in step 12.
You can also make this pie into individual servings by dishing filling into oven-proof soup or souffle bowls and covering with pastry rounds cut to fit the top of each bowl. Make it into 6 servings (about 2 cups stew each) using 2 ½ cup capacity bowls.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Entree
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 393
- Sugar: 7 g
- Sodium: 737 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 13 g