Dairy-Free Asparagus Pie
Indulge in the irresistible charm of Dairy-Free Asparagus Pie, a plant-based twist on a classic savory dish that’s perfect for any occasion. Featuring the vibrant flavors of fresh asparagus, aromatic garlic, and onions, this pie is elevated with a creamy blend of firm tofu, nutritional yeast, almond milk, and a splash of lemon juice for a satisfying, dairy-free filling. Nestled in a golden, pre-made dairy-free crust, this pie is both wholesome and effortlessly simple, requiring minimal prep and just 40 minutes of baking time. Ideal for vegans and anyone seeking a delicious, lactose-free alternative, this recipe is packed with nutrients and bursts with flavor. Serve it warm or at room temperature for a crowd-pleasing dish that pairs wonderfully with a crisp side salad or roasted vegetables. Keywords: dairy-free asparagus pie, vegan savory pie, asparagus tofu filling, plant-based recipe, lactose-free dinner ideas.
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Recipe Information
Ingredients
- 500 grams asparagus
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 medium onion
- 350 grams firm tofu
- 3 tablespoons nutritional yeast
- 1 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pre-made dairy-free pie crust
Instructions
Preheat your oven to 190°C (375°F).
Rinse and trim the tough ends off the asparagus. Cut into 1-inch pieces and set aside.
Finely chop the garlic and onion.
Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until translucent.
Add the asparagus to the pan and cook for another 5 minutes until slightly tender. Remove from heat and allow to cool.
In a blender or food processor, combine the firm tofu, nutritional yeast, almond milk, lemon juice, fresh parsley, salt, and black pepper. Blend until smooth.
In a large mixing bowl, combine the cooled asparagus mixture with the tofu blend. Stir well to evenly incorporate all ingredients.
Place the premade dairy-free pie crust on a baking tray. Pour the asparagus-tofu mixture into the crust, spreading it evenly.
Bake in the preheated oven for about 30 minutes, or until the filling is set and the top is slightly golden.
Allow the pie to cool for at least 10 minutes before slicing and serving. Enjoy your dairy-free asparagus pie warm or at room temperature.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 20.7 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 3069 mg | 236% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2493 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
