Savory Nut Pie with Potato Crust Recipe

Name: Savory Nut Pie with Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 cups onions chopped; 2 cups celery chopped; 1 teaspoon rosemary leaves; 1 teaspoon thyme; 1 cup pecans or walnuts, chopped; 2 tablespoons soy sauce, tamari; 1 x liquid egg substitute to replace 2 eggs; 1/4 cup water; 1 each potato pie crust unbaked

Servings: persons

1 tablespoon vegetable oil
2 cups onions chopped
2 cups celery chopped
1 teaspoon rosemary leaves
1 teaspoon thyme
1 cup pecans or walnuts, chopped
2 tablespoons soy sauce, tamari
1 x liquid egg substitute to replace 2 eggs
1/4 cup water
1 each potato pie crust unbaked

1
Heat the oil in a large skillet.
2
Add the onion and celery.
3
Saute until almost tender.
4
Let the vegetables cool slightly and then add the nuts, tamari, egg replacer, and water or broth.
5
Mix well.
6
Pour the mixture into an unbaked 9 inch potato pie crust.
7
Place the pie on the bottom rack of a 375F (190C).
8
oven and bake for 40 minutes, or unti the crust is brown and the filling is set.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 cups onions chopped, 2 cups celery chopped, 1 teaspoon rosemary leaves, and more.

Yes, Savory Nut Pie with Potato Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Savory Nut Pie with Potato Crust

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