This vegan savory pie with red beans and vegetables is a hearty and wholesome dinner for the whole family! The olive oil crust is delicious!
This vegan savory pie with red bean puree and vegetables has the most amazing taste, a good amount of protein and many health benefits. The flavor combination is so good, I guarantee you that it will satisfy even the most demanding non-vegans! The red beans and the crust which is made with whole wheat flour and olive oil make it very filling and a great dinner for the whole family. After this pie, you can end your dinner with a simple vegan olive oil and tahini chocolate cake accompanied by a nice fruit salad or if you want a true Mediterranean experience you can make some olive oil baklava fingers or these traditional Cretan almond biscotti, both of which are also vegan 🙂
There are times when even I can’t believe how tasty this simple olive oil and whole wheat crust is. Especially those little parts that get extra browned and crispy, are irresistible! In Greece, almost every pie crust is called phyllo, but since it may be confused with the phyllo consisting of many paper-thin layers of dough, I’ll call it crust. The recipe for this pie crust requires a tablespoon of vinegar (wine or apple cider) and a teaspoon of baking powder because both the acidity of the vinegar and the baking powder help to achieve better texture and become more tender. Another plus is that it won’t give you any trouble while rolling it out because it’s very soft and pliable.
I decided to decorate this pie accordingly, and by accordingly I mean that I tried to make some beanstalks like the ones I remember grew in my grandfather’s garden. But be aware! If you attempt to make these bean decorations (I hope you can tell they’re beans and beanstalks because some of my friends thought they were chili peppers!!!) I must warn you that they require a LOT of time! I made them while watching a movie on TV and it took me over an hour! But they seem pretty, right?
There are two ways you can make the filling for this pie. Either you’ll transfer the red beans and potatoes to a food processor and process until everything is smooth or you’ll mush them with a fork. If you choose the first way, the mushrooms and peppers are mixed in a creamy and smooth filling while with the second way you get more of a bite. I prefer the first method but the second comes pretty close 🙂 . Oh, and since you have to boil some potatoes to make this pie, add some more in the pot and make this Mediterranean mayo-less potato salad with spinach, avocado, and herbs, to serve on the side.
- Whole wheat flour makes the crust extra tasty, but you can replace it with all-purpose flour if you don’t have any.
- Let the dough rest for some time as this improves the texture of the crust
- If you don’t feel like making the crust from scratch, you can use a store-bought one. You can also use vegan puff pastry with great results (just make sure to use puff pastry with no hydrogenated vegetable fats)
- If you don’t have red kidney beans you can substitute them with another kind of beans of your liking.
- You can also use another vegetable oil to make the crust (but olive oil sure tastes really good in this recipe!)
This is the pie from another time when I skipped the food processor and just mashed the beans and potatoes lightly with a fork:
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- For the crust:
- 2 cups (270 grams) whole wheat flour
- 2 1/4 cups (310 grams) all-purpose flour
- 1 teaspoon (5 grams) fine salt
- 1 teaspoon (5 grams) baking powder
- 2/3 cup (155 grams) good quality olive oil
- 1 tablespoon (15 grams) wine (or apple cider) vinegar
- 1 cup (250 grams) water
- For the filling:
- 1/2 pound white mushrooms (or any other kind you like), sliced
- 2 tablespoons olive oil
- 1 teaspoon thyme (you can also use oregano)
- 1 onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 yellow or green bell pepper, chopped
- 1 bay leaf
- Salt and pepper to taste
- 2 cups (about 1 pound) cubed potatoes, boiled
- 1 can red kidney beans drained (about 1 1/4 cups)
- 2-3 tablespoons black olives, pitted
- 1 tomato, diced
- 1/2 cup chopped parsley
- 3/4 teaspoon ground cumin
- 1/4 cup green onions
- 2 tablespoons olive oil
Make the dough: Transfer the flours, the salt and the baking powder to a bowl and stir with a fork. Add the olive oil and stir until the mixture is crumbly. Add the water and the vinegar and mix with the fork until the dough comes together. Don’t over mix. Let the dough rest in the bowl.
Make the filling: Heat a large pan over high heat until very hot and add the mushrooms and the olive oil. Cook the mushrooms until browned, about 5-6 minutes.
Reduce heat to medium/high and add the onion, the garlic, the thyme, the bell peppers, the bay leaf, the salt, and the pepper. Stir until vegetables are soft, about 5 minutes and turn off the heat.
Transfer the potatoes, red beans, olives, parsley, tomato, cumin, green onions, and olive oil to a food processor and process until everything is mixed (you can also skip the food processor and mash everything with a fork for a more “rustic” texture). Mix the red bean mixture with the vegetables.
Preheat your oven to 390°F (200°C)
Take two-thirds of the dough and roll it out forming a circle large enough to cover the bottom and sides of a 9-10 inches (25 cm) pie pan. Use some extra flour if needed.
Lightly oil the pan and cover with the dough. Fill the pie with the filling and roll out the rest of the dough in a circle large enough to cover the surface of the pie.
Brush the sides of the pie with some water and cover with the second circle. Trim the edges and use the trimmings to make some decorations (optional).
Bake for 50 minutes or until golden brown. For better serving let the pie cool for 20 minutes before cutting it.
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