Whole30 Savory Vegetable Pie
Satisfy your cravings with this hearty Whole30 Savory Vegetable Pie, a nutritious and flavorful option perfect for breakfast, lunch, or dinner. Packed with a medley of colorful vegetables like carrots, zucchini, mushrooms, and spinach, this grain-free pie features a wholesome almond and coconut flour crust that's both gluten-free and paleo-friendly. The rich creaminess of coconut milk pairs perfectly with savory nutritional yeast and fragrant thyme, creating a luscious filling balanced with aromatic spices. Ready in just an hour, this dish is perfect for meal prep or a crowd-pleasing centerpiece. Whether you’re following a Whole30 routine or simply looking for a delicious way to enjoy more veggies, this savory sensation is sure to impress your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 2 cups baby spinach
- 1 cup mushrooms, sliced
- 1 cup coconut milk
- 2 cups almond flour
- 0.5 cup coconut flour
- 3 large eggs
- 2 teaspoons fresh thyme, chopped
- 0.25 cup nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon baking soda
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add minced garlic, carrots, and mushrooms, cooking until the carrots begin to soften, around 5 minutes.
Stir in the zucchini and cook for another 3-4 minutes, until the vegetables are tender.
Add the baby spinach and cook until wilted, then remove the skillet from heat.
In a large bowl, combine almond flour, coconut flour, baking soda, and salt.
In another bowl, whisk together 2 eggs, coconut milk, and nutritional yeast. Stir into the dry ingredients until a dough forms.
Press the dough into a 9-inch pie pan evenly to form the crust.
In the skillet with the vegetables, add thyme, black pepper, and one remaining egg. Stir well to incorporate.
Pour the vegetable mixture into the prepared crust, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, until the crust becomes golden brown and the filling is set.
Allow the pie to cool for about 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 46.5 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 703 mg | 54% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2469 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.
