Vegan savory vegetable pie

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Vegan savory vegetable pie

Living the Green Life

Savory pie is often made with butter and eggs, not very vegan. But did you know that you can easily make a savory pie with vegetable ingredients? Swap...

Macros(per serving)

339Kcal

Fat

48% (18 g)

Protein

7% (6 g)

Carbs

45% (38 g)

32 g Net, 6 g Fiber

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Savory pie is often made with butter and eggs, not very vegan. But did you know that you can easily make a savory pie with vegetable ingredients? Swap the butter for vegetable margarine from Becel and do not use eggs for the filling, but a sweet potato puree. Finish it with layers of purple aubergine, green zucchini and orange carrots. And tadaaa a colorful party! The cake has to go in the oven for a while, but after that it is FULLY with the whole family.

Ingredients

Servings

1

US

Metric

Bottom

Flour

35 g

vegan butter

20 g

Water

¹⁄₂ Tbsp

Filling

Eggplant

¹⁄₄ piece

Zucchini

¹⁄₄ piece

Carrot

¹⁄₂ piece

Olive oil (mild)

¹⁄₂ Tbsp

Sweet potato (mashed)

30 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

40 min

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Details

Allergens

Nightshade, Gluten

Diet

Vegetarian, Vegan, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Oven, Cakevorm (20 cm)

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