Vegetable Pie with Nut and Seeds Crust

This one is perfect if you are gluten intolerant but still want some pie. I love that you can make pies without using pastry (wheat, butter and all that). It is so refreshing and it actually tastes really nice as well. You can use other ingredients in this pie, just play around with different vegetables or you can use pees, sweetcorn and more. I have made this as a Christmas dinner and it was absolutely lovely served with brown rice, a salad and a mushroom sauce. If you are lactose intolerant you can use vegan cheese instead of the cheese listed in the recipe. Note that the pie goes very well with a nice mustard sauce/dressing and brown rice or pearl barley.

Note that you will need a food processor to make this recipe. You will also need a round oven proof baking dish (28 centimetres (11 inches)) in diameter.

One of my favourite pies, packed with protein and calcium

This recipe is:

  • Gluten free

This recipe is easy to make:

  • Lactose (dairy) free
  • Vegan

Vegetable Pie with Nut and Seeds Crust

Serves 4-6



  • 2 tablespoons linseed
  • 30 millilitres (1 fluid oz) water
  • 100 grams (3½ oz) sunflower seeds
  • 75 grams (2¾ oz) walnuts or pecan nuts
  • 2 tablespoons sesame seeds
  • Pinch of salt (Himalaya or sea salt)


  • 1 small onion, chopped finely
  • 3 garlic cloves, chopped finely
  • 400 grams (14 oz) mushrooms (any type you prefer), chopped or sliced finely
  • 200 grams (7 oz) Savoy cabbage or spinach
  • 140 grams (5 oz) tofu (soft), cut coarsely
  • 150 grams (5¼ oz) low fat cheese (low fat mozzarella or Gouda), grated
  • 1 small tomato, chopped finely
  • 5 egg whites (please use free range eggs)
  • ½ yeast free vegetable stock cube
  • 1 teaspoon Italian seasoning (organic)
  • 1 teaspoon ground chilli
  • 1 teaspoon coconut oil
  • Pinch of ground turmeric
  • Pinch of salt (Himalaya or sea salt) and pepper (black)


  1. Start with the crust. Place the 2 tablespoons linseed in a small bowl with 30 millilitres water. Soak for 20 minutes.
  2. Transfer the pinch of salt, 75 grams walnuts or pecan nuts, 100 grams sunflower seeds, 2 tablespoons sesame seeds in a food processor. Blend for 20-30 seconds or until everything is well combined without being oily.
  3. Add the 2 tablespoons linseed as well as the soaking water to the food processor. Mix for 10-15 seconds or until the mixture resembles a dough in consistency.
  4. Lightly grease a round oven proof baking dish (28 centimetres (11 inches)) in diameter.
  5. Transfer everything from the food processor to the baking dish and press firmly to the base. Also press firmly to the sides so that the crust will cover both the base and sides evenly.
  6. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 20 minutes.
  7. Whilst the crust is baking you can prepare the filling.
  8. Peel the onion and the 3 garlic cloves and chop finely.
  9. Slice or chop the 400 grams mushrooms finely.
  10. Wash the 200 grams Savoy cabbage or spinach, drain and chop finely.
  11. Cut the 150 grams tofu coarsely.
  12. Slice the tomato in halves, scoop out the seeds and chop finely.
  13. Grate the 150 grams cheese.
  14. Now heat 1 teaspoon coconut oil in a large frying pan (or saucepan).
  15. Add the onion and garlic and heat for 5 minutes. Add a couple of tablespoons water to the frying pan if needed.
  16. Add the ½ vegetable stock cube and mushrooms. Heat for 10 minutes and stir frequently.
  17. Add the chopped tomatoes and the savoy cabbage or spinach to the pan. Heat for 10 minutes.
  18. Separate the egg whites from the yolks and lightly mix the egg whites together in a medium bowl. You can freeze the yolks for later use or discard.
  19. In a food processor, mix together the tofu, egg whites, 75 grams (2¾ oz) of the cheese, 1 teaspoon Italian seasoning, 1 teaspoon ground chilli, a pinch of ground turmeric, and a pinch of salt and pepper. Blend for 5-7 seconds.
  20. Now remove the crust from the oven (leave the oven on).
  21. Transfer everything from the saucepan to the crust and distribute evenly.
  22. Pour the tofu mixture from the food processor over the vegetables. Pierce the vegetables with a fork so that the tofu mix will run evenly through.
  23. Sprinkle the remaining 75 grams of cheese on top.
  24. Bake for 25-30 minutes.
  25. Allow the pie to cool for 10-15 minutes before removing from the baking dish and slicing. You can also serve the pie in the baking dish.
  26. Serve with a nice dressing such as a mustard sauce.


  • You can easily freeze the pie and re-heat later. I often cut the pie, freeze individual slices and enjoy for lunch with perhaps a salad.
  • You can use other vegetables in this pie such as carrots, peas, celery, peppers and more.
  • If you are lactose intolerant or vegan, you can use vegan alternatives to the cheese.
  • The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.  
  • You can use regular stock cubes instead of yeast free ones.