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Eggless vegetable pie


Veggie vegetable pie

Here are the ingredients and recipe for preparing an excellent egg-free baked vegetable pie: an excellent idea for your appetizers or side dishes!

Today we offer you the recipe for preparing a delicious eggless baked vegetable pie based on courgettes, peppers, carrots, potatoes, peas and corn which you can however make and adjust according to your tastes and the seasonality of the ingredients.

Being egg-free, these cakes are suitable both for those who follow a vegan diet and for those who are simply intolerant to this food. To keep everything together and make sure you get the right consistency, just add some chickpea flour to the mixture. Here is the recipe for the baked mixed vegetable pie!

Cooked vegetables
Cooked vegetables

Ingredients

For the vegetable pies

  • Potatoes – 500
  • Carrots – 2
  • Red pepper – 1/2
  • Green beans – 100 g
  • Peas – 100 g
  • Courgettes – 1
  • Corn – 50 g
  • Chickpea flour – 2 tablespoons
  • Garlic – 1 clove
  • Extra virgin olive oil – 1 tablespoon
  • Fine salt – to taste

For the baking cups

  • Extra virgin olive oil – to taste
  • Breadcrumbs – to taste

Preparation

Vegan vegetable flan

1

First of all, peel the potatoes , wash them and cut them into pieces of about 2 cm and place them in a pan filled with salted water. Boil them for 10 minutes .

2

In the meantime, clean the green beans and cut them into chunks, peel the carrots and cut into rounds. Add these vegetables plus the peas to the potatoes and continue cooking for another 15 minutes.

3

In a pan, cook the diced pepper together with the sliced ​​courgettes , a clove of garlic and a drizzle of oil . Once cooked (it will take 10 minutes), season with salt and pepper and set aside.

4

Mash the boiled vegetables with a fork, add the cooked ones in the pan and mix well. Finally, add the drained corn and chickpea flour . If you like, you can flavor it with nutritional yeast .

5

Brush some aluminum baking cups with a little olive oil and sprinkle with a little breadcrumbs . Fill with the mix of vegetables and potatoes, oil the surface, sprinkle with breadcrumbs and bake in a preheated oven at 200°C for about 15-20 minutes . Once cooked, remove from the oven and serve the cakes hot, warm or cold as desired.

Conservation

The vegetable pies will keep for 2-3 days in the fridge, as long as they are well covered. You can also freeze them for up to 2 months. If necessary, let them defrost and reheat them in the oven, microwave or air fryer.

Read also
Vegan shepherd's pie: the rustic and delicious savory pie

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