Low Sodium Savory Vegetable Pie
Satisfy your cravings for a hearty, flavorful meal with this delightful Low Sodium Savory Vegetable Pie, a healthier twist on a classic comfort dish. Featuring a flaky, homemade whole wheat pastry crust, this pie is packed with vibrant, nutrient-rich vegetables like carrots, zucchini, bell peppers, and broccoli, all gently sautéed with aromatic garlic, onions, and earthy herbs like fresh thyme and rosemary. A creamy, low-sodium vegetable broth thickened with almond milk and cornstarch creates a luscious filling, perfect for those watching their sodium intake without compromising on taste. This easy-to-follow recipe offers a balance of wholesome ingredients and bold flavors, making it an ideal choice for family dinners or potluck gatherings. Serve warm, fresh out of the oven, and enjoy every comforting bite of this heart-healthy vegetable pie!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat pastry flour
- 0.5 cup Unsalted butter, chilled
- 3 tablespoons Ice water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 cup Broccoli florets
- 1 cup Mushrooms, sliced
- 1 cup Low-sodium vegetable broth
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary, chopped
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 cup Unsweetened almond milk
- 1 tablespoon Cornstarch
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
To make the pie crust, combine whole wheat pastry flour and unsalted butter in a large bowl. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Press the dough into the dish and trim the edges. Prick the bottom with a fork and refrigerate while preparing the filling.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
Add the diced carrots, zucchini, red bell pepper, broccoli florets, and sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
Stir in the low-sodium vegetable broth, thyme, rosemary, and black pepper. Bring the mixture to a simmer.
In a small bowl, whisk together unsweetened almond milk and cornstarch. Pour the mixture into the skillet, stirring constantly until the filling thickens, about 2 minutes. Remove from heat and stir in the chopped parsley.
Pour the vegetable filling into the prepared crust.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy your low sodium savory vegetable pie!
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 198.3 g | 72% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 24.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 400 mg | 31% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2881 mg | 61% | |
*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.
