Vegan Tomato Pie
A classic, southern style but vegan tomato pie with layers of red, ripe tomatoes and cherry tomatoes smothered with vegan cheese and mayo, and all of it enclosed in a flaky, part whole wheat pie crust. A soy-free and nut-free recipe.
Servings: 8 slices
Calories: 304kcal
Ingredients
For filling
- 2 tomatoes (sliced)
- 2 cups cherry tomatoes (or use more regular tomatoes, but chop them in a half-inch dice, If using cherry tomatoes, halve them)
- 1 large shallot (finely diced. You can sub with an onion)
- ½ cup vegan mayo
- 8 oz vegan mozzarella shreds
- 2 tablespoon basil
- 1 teaspoon red pepper flakes (use more or less based on your preference)
- Salt to taste
- 1 vegan pie crust (or see recipe for homemade whole wheat crust below)
For vegan pie crust
- ¾ cups all purpose flour
- ½ cup whole wheat flour (can sub this with all purpose if you don't want a part whole wheat crust)
- ½ teaspoon salt
- 4 tablespoon vegan butter (cut into small cubes)
- Ice cold water
Instructions
- Place the tomatoes in a colander, sprinkle on half a teaspoon of salt and let them stand 15-20 minutes until some of the liquid has strained out. Then use your fingers to squeeze out as much liquid as you can.
- Make the mayo-cheese topping by mixing together the vegan mayo, vegan mozzarella shreds, red pepper flakes and basil in a bowl.
Make the vegan pie crust (skip if using storebought crust)
- Whisk the flour with the salt in a bowl. Add the cubed vegan butter and cut it into the flour with a fork or pastry cutter until the butter is evenly dispersed within the flour. Don't let the butter melt, so work quickly. You want some pea-sized pieces of the butter in there.
- Drizzle cold water and mix with a fork until the dough comes together and holds together. Try not to overmoisten.
- Place the dough in cling wrap and shape into a disc as you wrap it. Place in the refrigerator for at least 15 minutes or until you are ready to roll it out.
- Roll out the pie crust on a floured surface to a diameter slightly larger than your pie plate. Fold in half and gently lift it into the pie plate, then fit it to the bottom and sides of the plate. Fold any overhanging crust under and crimp the edges using your fingers or a fork.
- Use the tines of a fork to poke holes in the bottom of the crust. Refrigerate the prepared crust until ready to use.
Assemble the pie
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Scatter the shallots evenly at the bottom of the pie crust.
- Place the cherry tomatoes (or half the tomatoes if using only regular tomatoes) over the onions.
- Scoop out the vegan-mozzarella-basil-mayo mixture over the tomatoes and spread it evenly.
- Place the remaining tomatoes on top and press them in to help incorporate all the ingredients.
- Place in the preheated oven and bake 55 minutes to an hour or until the top is set. I turn on the broiler in the last 3-5 minutes to help the vegan cheese brown, but you can skip that step.
- Let the pie stand for about 30 minutes on a rack before you slice and serve.
Nutrition
Calories: 304kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Potassium: 213mg | Fiber: 3g | Sugar: 2g | Vitamin A: 807IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg