This vegan savory pie with red bean puree and vegetables is a super tasty, hearty and wholesome dinner packed with a good amount of protein and many health benefits. The simple, olive oil crust is delicious! Serves approximately 4-6 people.
for the crust:
2 cups (270 g) whole wheat flour
2 1/4 cups (310 g) all-purpose flour
1 teaspoon (5 g) fine salt
1 teaspoon (5 g) baking powder
2/3 cup (155 g) quality olive oil
1 tablespoon (15 g) wine (or apple cider) vinegar
1 cup (250 g) water
for the filling:
1/2 lbs white mushrooms (or any other kind), sliced
2 tablespoons olive oil
1 teaspoon thyme (you can also use oregano)
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 yellow or green bell pepper, chopped
2 cups (about 1 lb) cubed potatoes, boiled
1 can red kidney beans drained (about 1 1/4 cups)
2-3 tablespoons black olives, pitted
1 tomato, diced
1/2 cup chopped parsley
3/4 teaspoon ground cumin
1/4 cup green onions
2 tablespoons olive oil
1 bay leaf
salt and pepper, to taste
Make the dough: Transfer the flours, the salt and the baking powder to a bowl and stir with a fork. Add the olive oil and stir until the mixture is crumbly. Add the water and the vinegar and mix with the fork until the dough comes together. Don’t over mix. Let the dough rest in the bowl.
Make the filling: Heat a large pan over high heat until very hot and add the mushrooms and the olive oil. Cook the mushrooms until browned, about 5-6 minutes.
Reduce heat to medium/high and add the onion, the garlic, the thyme, the bell peppers, the bay leaf, the salt, and the pepper. Stir until vegetables are soft, about 5 minutes and turn off the heat.
Transfer the potatoes, red beans, olives, parsley, tomato, cumin, green onions, and olive oil to a food processor and process until everything is mixed (you can also skip the food processor and mash everything with a fork for a more “rustic” texture). Mix the red bean mixture with the vegetables.
Bake for 50 minutes or until golden brown. For better serving let the pie cool for 20 minutes before cutting it.
WORDS + PHOTOS: Makos Koukakis
Makos Koukakis was born and raised on the island of Crete, Greece. Growing up in a home where food played a major role, he learned to appreciate the value of the Mediterranean diet, considered to be one of the healthiest in the world. He sees cooking as a form of contemporary art. With a focus on Mediterranean cuisine, Makos creates one pan recipes, healthy dishes and some gluten-free, vegan and vegetarian recipes. He uses local, seasonal vegetables and fruits, herbs and spices, and of course olive oil. Two of the things he loves the most are the smell of a yeasty dough while it rises, and the taste of a freshly baked bread. Oh, and chocolate.