Vegan Recipes

Vegan Vegetable Cheese Pie

Delight your taste buds and nourish your body with this Vegan Vegetable Cheese Pie, a plant-based masterpiece that combines a medley of colorful vegetables and dairy-free cheese in a flaky, golden crust. Bursting with flavors and textures, this savory pie is a satisfying and wholesome addition to any vegan meal. Whether served as a main course or a delightful side dish, this Vegan Vegetable Cheese Pie celebrates the richness of plant-based ingredients, creating a dish that is both comforting and nutritious.

Full Recipe:



  • 1 1/2 cups all-purpose flour
  • 1/2 cup cold vegan butter, cubed
  • 1/4 cup cold water
  • 1/2 teaspoon salt
For the Filling:
  • 1 cup diced zucchini
  • 1 cup diced bell peppers (assorted colors)
  • ONE cup cherry tomatoes, halved
  • 1 cup sliced mushrooms
  • 1 cup chopped spinach or kale
  • ONE cup shredded vegan cheese (cheddar or mozzarella)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
For the Tofu “Egg” Mixture:
  • 1 block firm tofu, drained and crumbled
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cornstarch
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon turmeric (for color)
  • Salt and pepper to taste


For the Crust:

  1. Prepare Dough:
    • In a food processor, combine flour, cold vegan butter, and salt. Pulse until the mixture resembles coarse crumbs.
  2. Add Water:
    • With the food processor running, gradually add cold water until the dough comes together. Be cautious not to overmix.
  3. Chill Dough:
    • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll Out Dough:
    • On a floured surface, roll out the chilled dough to fit a pie dish. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the edges. Trim any excess.
  5. Pre-bake Crust:
    • Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes or until the crust is golden brown.

For the Filling:

  1. Saute Vegetables:
    • In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add zucchini, bell peppers, cherry tomatoes, mushrooms, and chopped spinach or kale. Cook until the vegetables are tender. Season with dried oregano, dried thyme, salt, and pepper.
  2. Prepare Tofu “Egg” Mixture:
    • In a bowl, combine crumbled tofu, nutritional yeast, cornstarch, Dijon mustard, turmeric, salt, and pepper. Mix well.
  3. Assemble Pie:
    • Spread the tofu “egg” mixture over the pre-baked pie crust. Top with the sautéed vegetables and sprinkle shredded vegan cheese over the top.
  4. Bake:
    • Bake the pie in the preheated oven for 25-30 minutes or until the edges are golden brown and the cheese is melted.
  5. Cool and Serve:
    • Allow the Vegan Vegetable Cheese Pie to cool for a few minutes before slicing. Serve warm and enjoy!
Nutrition Facts (Per Serving – Makes about 8 servings):
  • Calories: 320
  • Fat: 18g
  • Protein: 11g
  • Total Carbohydrates: 30g
  • Dietary Fiber: 4g
  • Net Carbs: 26g

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