Vegan Savory Southern Tomato Pie
Savor the essence of Southern comfort with a plant-based twist in this Vegan Savory Southern Tomato Pie. Bursting with layers of juicy, ripe tomatoes, fragrant basil, and a rich, creamy blend of vegan mayonnaise, cheddar cheese, and nutritional yeast, this dish is a flavor-packed celebration of summer’s best produce. Nestled in a golden vegan pie crust and crowned with a bubbly, golden topping, this recipe combines traditional Southern charm with modern vegan ingenuity. Perfect for brunch, a potluck, or a comforting dinner, this tomato pie delivers a medley of textures and flavors that are sure to impress. Ready in just over an hour, it’s a hearty, crowd-pleasing dish that’s best served warm or at room temperature. Whether you're a seasoned vegan or simply looking to try something new, this Southern classic is a must-make!
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Ingredients
- 1 9-inch shell Vegan pie crust
- 5 medium Ripe tomatoes
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 cup, chopped Basil leaves
- 1 cup Vegan mayonnaise
- 1 cup, shredded Vegan cheddar cheese
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Roll out the vegan pie crust into a 9-inch pie dish and prick the bottom with a fork. Par-bake it in the oven for about 10 minutes. Set aside to cool.
Step 3
Slice the tomatoes into 1/4-inch thick rounds. Lay them out on a layer of paper towels. Sprinkle the slices with salt to draw out excess moisture, and let them sit for at least 10 minutes. Pat dry with more paper towels.
Step 4
In a skillet over medium heat, add olive oil and sauté the diced yellow onion until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute. Remove from heat.
Step 5
In a bowl, combine the vegan mayonnaise, shredded vegan cheddar cheese, black pepper, and nutritional yeast. Stir in the sautéed onion and garlic mixture.
Step 6
Layer half of the tomato slices onto the bottom of the pie crust. Sprinkle half of the chopped basil over the tomatoes. Spread half of the cheese-mayo mixture over the tomatoes and basil.
Step 7
Repeat the layering with the remaining tomatoes, basil, and cheese-mayo mixture.
Step 8
Bake the tomato pie in the preheated oven for about 35-40 minutes, or until the top is golden and bubbly.
Step 9
Allow the pie to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1370.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2282.5 |
| Total Fat 146.0g | 0% |
| Saturated Fat 38.9g | 0% |
| Polyunsaturated Fat 26.5g | |
| Cholesterol 54mg | 0% |
| Sodium 5017.9mg | 0% |
| Total Carbohydrate 227.2g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 38.9g | |
| Protein 26.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 141.3mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 2129.1mg | 0% |
Source of Calories