Ingredients
Directions
Preheat oven to 375 degrees F.
Make the flax egg: In a small bowl add the flax meal and 6 tablespoons of water. Stir well and set aside.
Make the dough (or use two unbaked plant-based 9-inch pie crusts and skip to step 5): Add all of the dough ingredients to a large bowl and mix well. Alternatively, add them to a food processor and blend until it forms a dough-like consistency. It should be moist enough to roll into a pie shell. If it seems too dry then add 1–2 tablespoons of water at a time, mixing again, until you reach the desired consistency.
Form the dough into a ball and with clean hands or a knife, split in half.
Sprinkle flour onto your workspace and roll each ball of dough into a ⅛” thick round pie crust.
Line a 9-inch pie dish with parchment paper. Add one of the pie crusts and press into the bottom and along the edges of the pie dish. With a fork, pierce three holes in the pie crust.
Bake the pie for 10 minutes then remove from the oven and let cool before adding the filling.
In a small bowl, whisk together the arrowroot powder and water. Set aside.
Heat a large stovetop pan over medium-high heat. Add the onions and cook until translucent, about 2–3 minutes, stirring continuously.
Reduce heat to medium and add the garlic. Cook for 30–60 seconds.
Add the mushrooms, thyme, salt, and onion powder. Stir well to coat all of the vegetables in the seasoning.
Add the sherry vinegar and tamari. Stir well and cook for another minute.
Stir in the chickpeas and arrowroot slurry until the mixture thickens.
Add the kale and stir until the greens just wilt.
At this point, taste for additional seasoning of choice — salt, pepper, or more thyme.
Add the filling to the bottom crust.
Carefully cover the pie with the other pie crust. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
Bake for 45 minutes or until the top crust is golden brown.
Chef's Notes
Substitutions
Instead of oat flour, use almond or organic whole wheat flour.
In place of kale use your favorite organic leafy green.
For the mushrooms, portobello, cremini, or button work well but feel free to experiment with other varieties.
Instead of sherry vinegar use red wine vinegar.
In place of fresh thyme use one teaspoon of dried thyme.
Use oregano or rosemary in place of thyme.
Add more herbs
The herb brings a very mild flavor to this pie. If you want a stronger herb flavor then add one tablespoon more of fresh thyme or rosemary or oregano. Or, add two teaspoons of your favorite dried herbs.
Ingredients
Directions
Preheat oven to 375 degrees F.
Make the flax egg: In a small bowl add the flax meal and 6 tablespoons of water. Stir well and set aside.
Make the dough (or use two unbaked plant-based 9-inch pie crusts and skip to step 5): Add all of the dough ingredients to a large bowl and mix well. Alternatively, add them to a food processor and blend until it forms a dough-like consistency. It should be moist enough to roll into a pie shell. If it seems too dry then add 1–2 tablespoons of water at a time, mixing again, until you reach the desired consistency.
Form the dough into a ball and with clean hands or a knife, split in half.
Sprinkle flour onto your workspace and roll each ball of dough into a ⅛” thick round pie crust.
Line a 9-inch pie dish with parchment paper. Add one of the pie crusts and press into the bottom and along the edges of the pie dish. With a fork, pierce three holes in the pie crust.
Bake the pie for 10 minutes then remove from the oven and let cool before adding the filling.
In a small bowl, whisk together the arrowroot powder and water. Set aside.
Heat a large stovetop pan over medium-high heat. Add the onions and cook until translucent, about 2–3 minutes, stirring continuously.
Reduce heat to medium and add the garlic. Cook for 30–60 seconds.
Add the mushrooms, thyme, salt, and onion powder. Stir well to coat all of the vegetables in the seasoning.
Add the sherry vinegar and tamari. Stir well and cook for another minute.
Stir in the chickpeas and arrowroot slurry until the mixture thickens.
Add the kale and stir until the greens just wilt.
At this point, taste for additional seasoning of choice — salt, pepper, or more thyme.
Add the filling to the bottom crust.
Carefully cover the pie with the other pie crust. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
Bake for 45 minutes or until the top crust is golden brown.
