Vegan Dino Kale Pie

by veronica


A hearty and savoury pie. A perfect recipe to mix up your kale routine. The crust can be made gluten free if you replace 1 dl of wheat flour with a gluten free alternative. The chickpea/garbanzo bean flour gives the crust a nutty flavour.

Vegan dino kale pie
Serves 8
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Pie dough
  1. 3 dl chickpea flour
  2. 1 dl white flour
  3. 4-5 tbsp cold water
  4. 4 tbsp coconut oil or any other oil
  5. 1 pinch salt
  1. 100 gram dino kale, finely chopped, stem removed
  2. ΒΌ small cauliflower head, cooked
  3. 1 onion, diced
  4. 2 garlic cloves
  5. 400 gram silken tofu
  6. 3 tbsp flat leaf parsley, finely chopped
  7. 1 tsp capers
  8. 1 tsp lemon juice
  9. 1 tsp dijon mustard
  10. 1 tsp bouillon powder
  11. 2 tbsp nutritional yeast
  12. pine nuts (optional)
  13. sea salt
  14. pepper
Pie dough
  1. Add all dry ingredients to a bowl and mix evenly.
  2. Add coconut oil and work through evenly with the flour until you have a crumbly and grainy dough.
  3. Add cold water one tablespoon at a time and work together to a firm dough.
  4. Let the dough rest in the fridge for an hour.
  5. Bake out in a large, greased pie dish and create an even pie shell.
  1. Add cauliflower and garlic to a food processor. Mix until smooth.
  2. Add mustard, capers, lemon juice, salt, pepper, nutritional yeast, bullion powder and mix until smooth.
  3. Add silken tofu and mix until smooth.
  4. Add kale, chopped onion and parsley to a bowl, pour over the wet filling. Mix evenly.
  5. Add the filling to your pie dish. Distribute evenly. Add pine nuts or any decoration on top.
  6. Place in a pre-heated oven, at 200 C, and bake for about 45-60 minutes. Check halfway and add a sheet of tinfoil over the pie as not to burn the surface.
  7. Let set for 10 minutes, prior to serving.
Elegantly Vegan

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