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.

Serves: 8

Pie Dough

  • 3 dl chickpea flour
  • 1 dl white flour
  • 4-5 tbsp cold water
  • 4 tbsp coconut oil or any other oil
  • 1 pinch salt


  • 100-gram dino kale, finely chopped, stem removed
  • ΒΌ small cauliflower head, cooked
  • 1 onion, diced
  • 2 garlic cloves
  • 400-gram silken tofu
  • 3 tbsp flat leaf parsley, finely chopped
  • 1 tsp capers
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp bouillon powder
  • 2 tbsp nutritional yeast
  • pine nuts (optional)
  • sea salt
  • pepper

Pie Dough – Instructions

  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.

Filling – Instructions

  1. Add cauliflower and garlic to a food processor. Mix until smooth.
  2. Add mustard, capers, lemon juice, salt, pepper, nutritional yeast, and bullion powder and mix until smooth.
  3. Add silken tofu and mix until smooth.
  4. Add kale, chopped onion and parsley to a bowl, and 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 tin foil over the pie so as not to burn the surface.
  7. Let set for 10 minutes, prior to serving.

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