Description
A delicious, protein-rich vegan bean pie wrapped in a flaky crust and packed with comforting spices a perfect plant-based twist on a classic dish.
Ingredients
Scale
- 1 pre-made vegan pie crust (or homemade)
- 2 cups cooked white beans (navy or cannellini)
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1/2 cup chopped spinach
- Optional: 1/4 cup sun-dried tomatoes, chopped
- Optional: 1/4 cup olives, sliced
Instructions
- Preheat oven to 375°F (190°C).
- If using homemade pie crust, roll it out and fit into a 9-inch pie pan. Prick the bottom with a fork.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent and fragrant.
- In a blender or food processor, combine beans, almond milk, nutritional yeast, smoked paprika, and dried thyme. Blend until smooth.
- Add onion and garlic mixture to the blender and blend for 30 seconds until combined.
- Season with salt and pepper to taste.
- Pour filling into pie crust and spread evenly.
- If using optional add-ins, gently fold them into the filling before baking.
- Bake for 35–40 minutes or until golden and filling is set.
- Let cool for at least 10 minutes before slicing and serving.
Notes
Chill your pie crust before filling for extra flakiness. Avoid over-blending the beans to maintain a creamy yet firm texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan bean pie, plant-based pie, vegan main dish, protein-rich vegan, savory pie