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Vegan savory pie with vegetables and red bean puree

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!
Course Main Course
Cuisine Healthy, Mediterranean, vegan
Keyword beans, pie, savory, vegan
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 - 6
Author The Hungry Bites


  • 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


  1. 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.
  2. 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.

  3. 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.

  4. Preheat your oven to 390°F (200°C)
  5. 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).

  6. Bake for 50 minutes or until golden brown. For better serving let the pie cool for 20 minutes before cutting it.

  7. Eat!