Vegan Savory Zucchini Pie
This Vegan Savory Zucchini Pie is a plant-based masterpiece that combines rich flavors and wholesome ingredients for a comforting yet elegant dish. Featuring tender slices of zucchini layered in flaky vegan puff pastry and topped with a creamy tofu-based filling infused with fresh basil, garlic, and a hint of lemon, this pie is bursting with savory goodness. The addition of nutritional yeast lends a subtle cheesy tang, while oregano and black pepper round out the seasoning. Perfect for a hearty dinner or a show-stopping brunch dish, it’s easy to prepare with just 20 minutes of prep time and bakes to golden perfection in under an hour. Serve it warm or at room temperature for an irresistible vegan treat that’s sure to impress!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 medium zucchini
- 14 ounces firm tofu
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 large garlic cloves
- 0.5 cup fresh basil leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 package vegan puff pastry sheets
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the zucchini and set aside.
Drain and press the tofu to remove excess moisture. Place it in a blender or food processor along with the nutritional yeast, lemon juice, olive oil, peeled garlic cloves, fresh basil leaves, dried oregano, salt, and black pepper. Blend until smooth and creamy.
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Add this to the tofu mixture and blend again until well incorporated.
Roll out the vegan puff pastry sheet on a lightly floured surface and gently fit it into a 9-inch pie dish, trimming any excess.
Layer the sliced zucchini evenly over the base of the pastry-lined dish.
Pour the tofu mixture over the zucchini, spreading it evenly with a spatula.
Place a few slices of zucchini on top as decoration if desired.
Bake in the preheated oven for 50 minutes or until the pie is golden brown and set. If the edges of the pastry start to brown too quickly, cover them with foil.
Allow the pie to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 3.0 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 543 mg | 12% | |
*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.
