Finding healthy, vegan recipes that the entire family will enjoy can be a challenge. On one hand, you want to make filling meals, but trying to work around everyone’s dietary needs and different tastes is maddening, especially if you’re trying to make a quick weeknight dinner.
My kids have food allergies (milk, egg, peanuts, and tree nuts), but they’re also typical kids who would be perfectly content eating chips for dinner instead of a healthy meal.
This onion pie recipe is great because the kids like the taste (and the idea of eating pie for dinner is an added bonus) but they have no idea that they’re actually eating a hearty, protein-packed meal.
If you’re looking for a vegan recipe or even just a healthier version of a pot pie, this recipe for savory vegan onion pie is your answer!
It’s a great comfort food – perfect for cold winter nights. Since it’s meatless, it’s also a great meal to make during Lent or even add to your Meatless Mondays meal plan.
Savory Vegan Onion Pie
- 1 ready-made 9" uncooked and unsweetened pie shell make sure it is vegan (we use the Pillsbury Pie Shells, which are vegan but not unsweetened, but we also have a sweet tooth)
- 2 tbsp olive oil
- 3 large onions chopped
- 1/3 cup tofu mashed
- 2 tbsp wholemeal flour
- 1 tbsp couscous
- 1 cup soy milk
- salt and pepper
Preheat oven to 350F.
In a saucepan, heat the olive oil and saute the onion for about 5 minutes until tender and starting to turn golden brown.
Blend the tofu, flour, and milk in a blender until smooth, then add the onions and couscous. Season well.
Pour the mixture into the ready-made pie shell and bake for about 30 minutes.