Zucchini Pie With Corn And Vegan Cheese With Tomato And Herb Sauce Recipe

PLATO FUERTE / ENTREE - Zucchini pie with corn and vegan cheese

1. 1

   In a mixing bowl, whisk together flour and salt for the crust.

2. 2

   Add cold vegan butter; cut in with a pastry cutter or fingertips until the mixture resembles coarse crumbs.

3. 3

   Drizzle ice water, 1 tablespoon at a time, and mix until the dough starts to come together. Gather it into a disk, wrap, and refrigerate for 30 minutes.

4. 4

   Preheat oven to 375°F (190°C). Roll the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trim edges, and refrigerate while preparing filling.

5. 5

   Prepare filling: heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook 30 seconds more.

6. 6

   Add zucchini and corn; sauté until just tender, 4–5 minutes. Remove from heat and let cool slightly.

7. 7

   In a bowl, combine the cooled vegetables with vegan cheese, salt, pepper, and nutritional yeast (if using). Stir gently to distribute evenly.

8. 8

   Assemble: Spoon the filling into the prepared crust and smooth the surface. If desired, sprinkle a little extra vegan cheese on top.

9. 9

   Bake: Place the pie in the oven and bake for 40–45 minutes, or until the crust is golden and the filling is set. If the crust edges brown too quickly, tent with foil.

10. 10

    Make the tomato herb sauce: In a small saucepan, simmer crushed tomatoes with oregano for 5–7 minutes. Stir in chopped fresh basil and season with salt and pepper. Simmer 3–5 more minutes to blend flavors.

11. 11

    Serve: Slice the pie and spoon the warm tomato herb sauce over each portion or serve on the side. Garnish with extra basil if desired.