Cornmeal Crust Vegan Zucchini Pie.
This Cornmeal Crust Vegan Zucchini Pie is a perfect Pi Day meal. It’s made in the same manner as an apple pie – with a buttery sauce poured over slices of fresh produce – but it’s savory! It is delicious and could easily be made gluten free. Try it and enjoy!
Arlo cuts zucchini for pie.
Cornmeal Crust Vegan Zucchini Pie
For crust:
3/4 cup cornmeal
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup margarine
1/4 canola oil
2 tablespoons cold water
Combine the cornmeal and flour in a large bowl. Add the margarine in small bits at a time. Use two butter knifes to chop through the margarine and mix it into the cornmeal. Add the oil and continue to mix. Add the water and continue to mix until the ingredients are combined into small lumps.
Lay out a piece of parchment paper onto a flat work surface. Dump the crust mixture onto the parchment paper and cover with another sheet of parchment paper. Use a rolling pin to roll out the crust mixture into a circular shape. Use your pie dish to measure out the size of the crust – it should be just a bit larger in diameter than the pie dish. Once the crust is rolled to the correct size, peel off the top layer of parchment paper. Lay your pie dish upside down onto the crust, slide your hand under the parchment paper and crust, then flip the pie dish, parchment paper and crust over so the the crust drapes down into the dish.
Arlo demonstrates how to use a pair of knives to mix pie crust.
I usually make my pie crusts with rough edges because it’s easier and I like the look.
For filling:
4 zucchini
3 tablespoons margarine
2 cloves garlic
1/3 cup beer
1/2 cup nutritional yeast
1 cube vegetable bouillon
Preheat oven to 325 F. Slice your zucchini using a mandolin slicer. The thickness of the slices is up to you. I prefer the thinnest setting on my mandolin slicer. Add the zucchini slices to the crust one layer at a time. Sprinkle a thin layer of nutritional yeast between each layer of zucchini.
Put the margarine into a pan over high heat. Press or finely mince the garlic and add it to the pan. Add the bouillon cube and mix firmly until it is dissolved into the margarine. Turn the pan down to medium heat for a few minutes until the margarine is fully melted and bubbly but not burning off. Add the beer and reduce on low heat for a few minutes.
Pour the liquid over the pie and cook for 45 minutes to 1 hour. You’ll probably want to use foil around the edges of your crust to keep it from burning. The pie is ready when the zucchini on top starts to brown.
If you mandolin slicer guide sucks (like mine does), use a fork to keep your hands safe.
Layer the zucchini slices and a few sprinkles of nutritional yeast in the pie crust.
This is how your pie will look once you pour the liquid over it – mmm, garlic!
Slice and serve your cornmeal crust zucchini pie!