Vegan Veggie Pie

Crust

3\4 cup chickpea flour

1 1\4 Almond flour 

1\4 cup of dried tomatoes

1 hand full fresh spinach

1\2 cup of warm water

2 tbsp of red wine vinegarette

1 tbsp of olive oil

In a food processor, drizzle olive oil over dried tomatoes and chop them up fine. Add in your spinach and process. Then add in your flours and warm water, finish with the vinegarette. at this point the mix should ball up like dough, if not, add more flour or water depending on wet or dry. Press dough into a greased deep dish pie pan and bake at 350 for 15 mins (Half Bake)  

Filling

1\2 onion chopped

2 cups of butternut squash chopped

2 cups of mushrooms sliced

6 sweet peppers sliced

1\2 cup of Kalamata Olives sliced

3 cloves of garlic minced

2 hand fulls of spinach. 1 chopped for filling mix, 1 reserved

1 cup of diced tomatoes

8 oz of Go Veggie Vegan Cream cheese

3 tbsp of Vegan butter

1 tsp dried Italian herbs

Salt and Pepper to taste

In a sauce pan melt vegan butter and add in onions, peppers, mushrooms, and garlic for 5 minutes. Add in the olives and spinach until all is tender. Stir in cream cheese with the Italian herbs. 

Pull out your half baked pie crust from the oven and drop in your other reserved spinach as the bottom layer. Put your veggie mix on top and smoothe over. Either spinkle left over pie crust crumbles over the top or drizzle Vegan cheddar cheese sauce or both and return to the oven until the top starts to brown and it gets all bubbly amazing. 

Sheila Walberg-O'Neil