The Vegan Crustless Tomato Pie is a tasty and comforting meal. This dish contains 9 grams of protein and 220 calories per serving. Takes 55 minutes to prepare this recipe. We made this meal with tomatoes, salt, vegan butter, onion, garlic, black pepper, basil leaves, oregano, mozzarella cheese, cooking spray, and vegan egg replacer. You may pair it with garlic herb rice, vegan tomato soup, garlic green beans, cooked spinach, quinoa pilaf, lemon couscous, or minestrone soup. Store this Vegan Crustless Tomato Pie for four days in the refrigerator.
STATS:
- Serving size: 1 slice
- Cooking time: 35 minutes
- Preparation time: 20 minutes
- Cuisine: American
- Total time: 55 minutes
- Course: Main
- Diet: Vegan
- Calories: 220 kcal
- Serving: 6
EQUIPMENT:
- Wooden spoon
- Large mixing bowl
- Measuring spoons
- 9-inch pie dish
- Cutting board
- Knife
- Paper towels
- Measuring cups
- Skillet
- Mixing spoon
- Oven
INGREDIENTS:
- 4 ripe sliced tomatoes
- 1 tsp salt
- 1 tbsp vegan butter
- ½ cup chopped onion
- 1 minced garlic clove
- ½ tsp black pepper
- 2 tbsp chopped oregano
- 6–7 chopped basil leaves
- 2 cups shredded vegan mozzarella cheese
- ¼ cup additional shredded vegan mozzarella
- 6 tbsp liquid vegan egg replacer
- Cooking spray
INGREDIENT NOTES:
RIPE TOMATOES:
- We use ripe tomatoes to make this pie firm and juicy. You may use Roma tomatoes as per your preference.
VEGAN BUTTER:
- It cooks the onion and garlic to add a mild buttery taste to the meal. You may use olive oil as another option.
VEGAN MOZZARELLA CHEESE:
- We use this cheese instead of traditional dairy mozzarella to make the recipe vegan. It adds a creamy, cheesy texture to the crustless pie. You may use vegan cheddar-style cheese as an alternative.
EGG REPLACER:
- It binds the filling and sets the mixture while baking. You may use a starch-based mixture made with cornstarch and water as a substitute.
INSTRUCTIONS:
- First, grease the pan with cooking spray and warm the oven to 375°F.
- Slice the tomatoes into evenly thin slices and put them on the tray.
- Sprinkle half a tsp of salt on them and leave for ten minutes, then gently pat with paper towels.
- On medium flame, warm the vegan butter in the skillet then cook the onion for five minutes.
- Cook the garlic for one minute, then turn off the flame and remove the skillet.
- Add the cooked onion, black pepper, oregano, chopped basil, vegan mozzarella, vegan egg replacer, and garlic to the large bowl.
- Mix the ingredients properly and adjust the saltiness of the mixture by adding salt.
- Arrange a layer of tomato slices in the dish and add some vegan cheese mixture on them.
- Continue layering to use all the ingredients and spread the remaining mixture on top.
- Sprinkle additional vegan mozzarella on the surface then bake the pie for thirty-five minutes.
- Lastly, take the pie from the oven and cool for 15 minutes, then slice to serve.
SERVING SUGGESTIONS:
SALADS:
- Mediterranean Cucumber Salad
- Classic Garden Salad
- Vegan Greek Salad
- Arugula Lemon Salad
- Italian Chopped Salad
VEGETABLES:
- Garlic Roasted Broccoli
- Lemon Roasted Asparagus
- Herb Roasted Potatoes
- Roasted Brussels Sprouts
- Balsamic Roasted Vegetables
GRAINS & RICE:
- Lemon Herb Rice
- Garlic Quinoa
- Mediterranean Couscous
- Wild Rice Pilaf
- Herbed Brown Rice
PASTA DISHES:
- Vegan Garlic Pasta
- Basil Tomato Pasta
- Lemon Herb Spaghetti
- Vegan Pesto Pasta
- Mediterranean Orzo
SOUPS:
- Creamy Vegan Tomato Soup
- Minestrone Soup
- Lentil Vegetable Soup
- Vegan Vegetable Soup
- White Bean Soup
BREAD & BAKERY:
- Vegan Garlic Bread
- Rosemary Focaccia
- Crusty Sourdough Bread
- Vegan Dinner Rolls
- Herb Flatbread
LUNCH:
- Avocado Chickpea Salad
- White Bean Bruschetta
- Hummus Vegetable Platter
- Mediterranean Lentil Salad
- Grilled Vegetable Platter
TIPS:
- Remove the moisture from the tomato properly so the pie does not become watery.
- Use firm, ripe tomatoes because soft tomatoes contain more water and make the filling loose.
- Cool the pie for 15 minutes so slicing it becomes easy.
- Avoid baking too much to keep the center set and cheese golden.
STORAGE INFORMATION:
FRIDGE:
- Store the pie dish in the box for four days.
FREEZER:
- Freeze this recipe in the box for two months.
FAQs:
Can I include Roma tomatoes in this recipe?
- Yes, you may add Roma tomatoes for a less watery and delicious pie.
Does this recipe contain crust?
- No, it is a crustless dish because the savory vegan cheese filling and tomatoes make up the main layers.
Can I make this pie earlier?
- Yes, you may bake the pie several hours early then chill in the refrigerator.
Are other vegetables good to add in this recipe?
- Yes, you may add cooked zucchini, spinach, or mushrooms in the pie.
Can I include another vegan cheese in this meal?
- Yes, you may use vegan cheddar or vegan parmesan as a substitute.
NUTRITIONAL INFORMATION:
Calories: 220 kcal
Net carbs: 7 g
Iron: 1.5 mg
Total carbs: 9 g
Vitamin A: 1,350 IU
Fiber: 2 g
Calcium: 230 mg
Protein: 9 g
Sodium: 520 mg
Potassium: 390 mg
