Vegan Savory Southern Tomato Pie
Elevate your comfort food game with this mouthwatering Vegan Savory Southern Tomato Pie, a plant-based twist on a classic favorite! Featuring a flaky vegan pie crust filled with layers of ripe tomatoes, fresh basil, and a creamy vegan cheddar cheese-mayo mixture, this recipe delivers bold southern flavors with every bite. Enhanced with sautéed onions, garlic, and a hint of nutritional yeast for umami depth, this pie is baked to golden perfection, creating a bubbly, irresistible topping. Ideal for summer gatherings or weeknight dinners, this hearty, savory pie is perfect served warm or at room temperature alongside a crisp green salad. Easy to prepare and bursting with flavor, this vegan tomato pie guarantees to please plant-based eaters and southern food enthusiasts alike!
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Recipe Information
Ingredients
- 1 9-inch shell Vegan pie crust
- 5 medium Ripe tomatoes
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 cup, chopped Basil leaves
- 1 cup Vegan mayonnaise
- 1 cup, shredded Vegan cheddar cheese
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
Instructions
Preheat your oven to 375°F (190°C).
Roll out the vegan pie crust into a 9-inch pie dish and prick the bottom with a fork. Par-bake it in the oven for about 10 minutes. Set aside to cool.
Slice the tomatoes into 1/4-inch thick rounds. Lay them out on a layer of paper towels. Sprinkle the slices with salt to draw out excess moisture, and let them sit for at least 10 minutes. Pat dry with more paper towels.
In a skillet over medium heat, add olive oil and sauté the diced yellow onion until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute. Remove from heat.
In a bowl, combine the vegan mayonnaise, shredded vegan cheddar cheese, black pepper, and nutritional yeast. Stir in the sautéed onion and garlic mixture.
Layer half of the tomato slices onto the bottom of the pie crust. Sprinkle half of the chopped basil over the tomatoes. Spread half of the cheese-mayo mixture over the tomatoes and basil.
Repeat the layering with the remaining tomatoes, basil, and cheese-mayo mixture.
Bake the tomato pie in the preheated oven for about 35-40 minutes, or until the top is golden and bubbly.
Allow the pie to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 5018 mg | 218% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 38.9 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2129 mg | 45% | |
*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.
