Vegan Savory Pumpkin Pie Recipe
Pumpkin is a very versatile vegetable and with which you can prepare thousands of recipes for starters, mains, creams and soups and even desserts. If you are looking for a simple recipe for a vegetable starter, try preparing this delicious recipe for vegan salty pumpkin pie that I bring. With chickpea flour to replace the egg and dairy, it is very rich and nutritious thanks to its properties. You can serve the pumpkin pie savory with mustard, vegan mayonnaise, tomato sauce or even barbecue, accompanied by any side dish you like, for example basmati rice and baked vegetables.
Ingredients to make Vegan Savory Pumpkin Pie:
- 2 cups pumpkin
- 1 onion
- 1 celery
- 2 dried tomatoes
- ½ cup chickpea flour
- 3 tablespoons of water
- 2 tablespoons of brewer’s yeast
- 3 pinches of black pepper
- 1 teaspoon salt
- 2 tablespoons of oil
How to make Vegan Savory Pumpkin Pie:
Cut the pumpkin into pieces and cook it in boiling water until soft, about 10 minutes. Drain and mash with a fork making it puree. Cut the onion into julienne, the dried tomatoes into strips and the celery into pieces. Heat a pot or a deep frying pan with oil and fry the vegetables until they begin to soften.
Add the pumpkin, stir well and cook for a minute, stirring occasionally. Incorporate the flour to continue with the preparation of the vegan salty cake.
In a bowl, mix the chickpea flour with the water, adding it little by little and stirring to obtain a slightly thick mixture. Add the mixture to the pot along with the brewer’s yeast, salt and pepper. Mix until all the ingredients are integrated.
Cover a rectangular baking pan with parchment paper and pour the mixture inside. Bake the Vegan Pumpkin Savory Pie for 20-30 minutes until nicely browned.
Unmold the vegan savory pumpkin pie and cut into rectangular pieces. Serve it accompanied by vegetables, grains or legumes.
