Whole Foods Organic Veggie Pie Recipe

Name: Whole Foods Organic Veggie Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 cup canned organic soybeans; 1 cup organic carrot, diced; 1 cup organic onion, chopped; 1 cup organic sweet corn (I used frozen corn, thawed); 1 cup organic broccoli, chopped; 1 cup organic red bell pepper, diced; 1 lb fresh spinach, cooked, drained and chopped; 2 organic garlic cloves, peeled and chopped; 1 teaspoon nutmeg; salt and pepper, to taste; ½ cup pecan halves; 2 frozen pie crusts (or recipe for 2-crust pie); 1 cup grated mozzarella cheese or 1 cup cheese, substitute; 2 teaspoons organic sesame seeds

Servings: persons

1 tablespoon extra virgin olive oil
1 cup canned organic soybeans
1 cup organic carrot, diced
1 cup organic onion, chopped
1 cup organic sweet corn (I used frozen corn, thawed)
1 cup organic broccoli, chopped
1 cup organic red bell pepper, diced
1 lb fresh spinach, cooked, drained and chopped
2 organic garlic cloves, peeled and chopped
1 teaspoon nutmeg
salt and pepper, to taste
½ cup pecan halves
2 frozen pie crusts (or recipe for 2-crust pie)
1 cup grated mozzarella cheese or 1 cup cheese, substitute
2 teaspoons organic sesame seeds

1
Saute vegetables in olive oil until tender-crisp.
2
Add garlic, nutmeg, salt, pepper, and pecans.
3
Cook on medium heat for 5 minutes until the flavors blend.
4
Line a 9-inch deep-dish pie pan with one prepared crust.
5
Layer the vegetables with the cheese (beginning with cheese and ending with vegetables).
6
Top with another crust, seal with a fork and trim excess pie dough.
7
With a sharp knife, poke vent holes in the top of the crust.
8
Sprinkle the top with sesame seeds.
9
Bake at 350 degrees Fahrenheit for 20-30 minutes or until crust browns.
10
Allow to sit for at least 5 minutes before serving.
11
**NOTE: If you decide to make the veggie pie ahead of time and freeze, cover well with plastic wrap.
12
No need to thaw before baking but do cover the pie loosely with foil for the first 10 minutes of cooking.
13
Remove the foil and bake for an additional 20-25 minutes or until the crust browns.
14
Allow to sit for at least 5 minutes before serving.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 cup canned organic soybeans, 1 cup organic carrot, diced, 1 cup organic onion, chopped, and more.

Yes, Whole Foods Organic Veggie Pie 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.

That's it — enjoy your meal!

Whole Foods Organic Veggie Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions