Ingredients
For the crust:
3 cups whole wheat pastry flour
¾ C vegan margarine
½ tsp salt
½ C cold water
For the filling:
1 tin romano beans, well washed and drained
3 cloves garlic
1 small yellow onion
1 large potato, quartered
1 large carrot, grated
½ C rolled oats
10 button mushrooms, diced
1 C unsweetened chestnut puree OR 1 C chestnut meal
1 tbsp each: tamari, sesame oil, savoury, sage, celery seed
½ tsp ground cloves
Sour cream (optional, for garnish)
Preheat the oven to 350F and soften the margarine until it is easy to mash with a fork, but not too soft
In a large mixing bowl, combine the flour, salt, and margarine
Blend with a fork OR your clean hands until the mixture has a texture like bread crumbs
Add the cold water and quickly blend the mixture into a dough (be careful not to overmix)
On a floured surface, roll out half the pie dough, then transfer it to a well-greased 9” pie dish (set the other half of the dough aside, in the fridge)
Bake at for 8 minutes, then remove from oven and set aside to cool
For the filling
Preheat the oven to 375F
In a food processor fitted with an S-blade, blend the onion, garlic, potato, and romano beans until roughly chopped
Transfer the mixture to a large mixing bowl and add the mushrooms, grated carrot, chestnut meal, rolled oats, sesame oil, and seasonings
Mix with a spoon or a spatula until everything is well-combined
Transfer the filling to the pie crust and distribute it evenly, then set it aside
On a floured surface, roll out the other half of the pie dough, and use it to cover the pie, trimming the excess and sealing the edges using a fork.Remember to cut air vents in the top of the shell
Bake for 30 minutes, or until the crust is a rich brown in colour
Serve with sour cream (if desired) and enjoy
