Mixed Vegetable Pie with gram flour, a versatile and healthier alternative to white flour. You will be surprised how easy it is to use gram flour as a tastier and more nutritious substitute for white flour. The main idea behind this pie is to show you the various possibilities for making gluten-free dough for pies, bread, tarts, and more.
The combination of gram flour, tapioca flour, and a spoonful of peanut butter creates a uniquely flavored crust. Adding tapioca flour to the mix gives the dough a crunchy and crispy texture once cooked. Have fun experimenting with your mixed vegetable pie and discover which combination of vegetables works best for you.
Mixed Vegetable Pie
A wholesome, gluten‐free mixed vegetable pie featuring a savory vegetable filling complemented by a crispy gram flour dough. This recipe offers a healthier twist on traditional pies and is perfect for those seeking a vegetarian and nutritious meal.
Ingredients
- For the filling:
- 1/2 cabbage, sliced thinly
- 1 carrot, sliced into thin rounds
- 1 zucchini, sliced into thin rounds
- 1/2 teaspoon cumin
- 1/2 teaspoon thyme
- 1 tablespoon dried oregano
- 1/2 teaspoon turmeric powder
- 1 tablespoon fresh coriander leaves
- 1 tablespoon finely chopped basil leaves
- 1/2 teaspoon turmeric powder for brushing the top for color
- 2 tablespoons olive oil
- A few cherry tomatoes to garnish
- For the dough:
- 1 tablespoon peanut butter
- 1 1/2 cups gram flour
- 1/2 cup rice starch
- 1 teaspoon baking powder
- 3 tablespoons olive oil
- 1 teaspoon salt
Instructions
To make the filling: Add olive oil in an open pan over medium heat, then add all spices and herbs; sauté for 30 seconds.
Add all vegetables and sauté for a few minutes. Avoid overcooking to prevent excessive liquid release.
Remove from heat and set aside to cool.
Place the vegetables into a colander to drain excess liquid. (You may add this liquid to the dough later instead of discarding it.)
To make the dough: Combine all dough ingredients and knead thoroughly for a few minutes until ready.
Optionally add the water or the vegetable stock from the sautéed vegetables to the dough mixture.
Divide the dough into slightly unequal parts, with the bottom layer receiving a bit more dough.
Roll out the dough evenly to a 2-3 mm thickness to fit a 3 cm high round ceramic tray.
Line the tray with vegetable paper and spread the gram flour dough evenly.
Spread the vegetable mix over the dough layer in the tray.
Place the second layer of dough over the vegetables and seal the pie.
To seal the edges, give a slight twist along the sides or press with a fork.
Use a fork to punch holes over the pie, creating simple designs to release steam during cooking.
Mix turmeric powder with olive oil and brush the mixture on top of the dough for a beautiful yellow, egg-like color.
Bake in the oven at 190°C (375°F) for 30 minutes.
Garnish with halved cherry tomatoes when ready.
Nutrition
-
219.0 Calories
-
27.0g Carbohydrates
-
0.0mg Cholesterol
-
9.8g Fat
-
2.0g Fiber
-
6.0g Protein
-
287.5mg Sodium
-
0.0g Trans fat
Notes
1. For the filling, feel free to use a variety of vegetables. You can also incorporate seitan, tofu, or additional vegetables for extra flavor. 2. Preheat the oven to 190°C (375°F) 30 minutes before baking. 3. If you prefer not to use vegetable paper, lightly oil the tray and dust a small amount of dough to prevent sticking.
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