There’s something magical about a savory pie fresh from the oven – the golden crust cracking under your fork, the rich aroma filling the kitchen. My first bite of vegan tomato pie transported me right back to childhood summers at my aunt’s farmhouse, though hers was loaded with dairy. After years of experimenting, I’ve perfected a plant-based version that’s just as comforting without compromising flavor. This vegan tomato pie celebrates ripe summer tomatoes with a creamy, cheesy (but dairy-free!) topping nestled in a flaky crust. It’s become my go-to dish for potlucks – nobody ever guesses it’s vegan until I spill the secret!
Why You’ll Love This Vegan Tomato Pie
This isn’t just any tomato pie – it’s the kind that makes people beg for the recipe after one bite! Here’s why it’ll become your new favorite:
- The filling bursts with juicy tomatoes balanced by that creamy, “cheesy” topping (thanks to nutritional yeast’s magic)
- Super simple to throw together – even crust-phobes can handle this forgiving dough
- 100% dairy-free but so rich you won’t miss the cheese
- Always disappears first at picnics and family dinners (I once saw my meat-loving uncle take thirds!)
Seriously, this vegan tomato pie proves comfort food doesn’t need animal products to taste incredible.
Ingredients for Vegan Tomato Pie
What makes this vegan tomato pie so special starts with quality ingredients – and I’m pretty picky about mine! Here’s everything you’ll need, divided neatly between the flaky crust and that irresistible filling:
For the crust:
- 2 cups all-purpose flour (I like King Arthur for its reliable texture)
- ½ cup vegan butter, chilled and cubed (I swear by Miyoko’s for flakiness)
- ¼ cup ice water (yes, it must be icy cold!)
For the luscious filling:
- 4 large tomatoes, sliced ¼-inch thick (look for meaty varieties like Roma or beefsteak)
- ½ cup vegan mayonnaise (Hellmann’s vegan version works beautifully)
- ¼ cup nutritional yeast (this is our “cheesy” secret weapon!)
- 1 tsp garlic powder
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Pro tip: Keep everything cold for the crust, and pat those tomato slices dry with paper towels to prevent sogginess – your future self will thank you!
Equipment You’ll Need
Don’t worry—you don’t need fancy gadgets for this vegan tomato pie! Just gather these trusty kitchen staples:
- A 9-inch pie dish (my well-loved ceramic one has seen at least a hundred pies)
- Rolling pin (or an empty wine bottle in a pinch—no judgment!)
- Large mixing bowl for the crust
- Small bowl for the “cheesy” mayo mixture
- Sharp knife for slicing tomatoes
- Pastry cutter or fork (though I often just use my fingers to work the butter into the flour—it’s therapeutic!)
How to Make the Ultimate Vegan Tomato Pie
Alright, let’s turn these simple ingredients into something magical! I’ve made this vegan tomato pie so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there in your kitchen with you.
Step 1: Prepare the Crust
First things first – get that crust going! I always start by tossing my cubed vegan butter into the freezer for about 10 minutes while I measure everything else. Cold butter equals flaky layers, trust me.
Now, grab your large mixing bowl and whisk together the flour and salt. Add those icy butter cubes and work them in using a pastry cutter or your fingers (my preferred method!). You’re aiming for pea-sized crumbs – don’t overwork it! Slowly drizzle in the ice water, a tablespoon at a time, just until the dough comes together when pinched.
Turn it out onto a lightly floured surface, give it a few quick kneads to bring it together, then flatten into a disk. Here’s my secret – wrap it in plastic and let it chill in the fridge for at least 30 minutes. This relaxes the gluten and makes rolling way easier!
Step 2: Assemble the Filling
While the dough chills, let’s prep those gorgeous tomatoes. Slice them about 1/4-inch thick – any thinner and they’ll disappear, any thicker and your pie might get watery. Lay the slices on paper towels and sprinkle lightly with salt. This draws out excess moisture so your crust stays crisp.
In a small bowl, mix together the vegan mayo, nutritional yeast, garlic powder, basil, salt, and pepper. Taste it – it should be tangy, cheesy, and slightly garlicky. Don’t be shy with the seasonings!
Now roll out your chilled dough on a floured surface to about 1/8-inch thickness. Gently transfer it to your pie dish, trim the edges, and crimp however you like. Layer those tomato slices in overlapping circles – I usually do about two layers. Then dollop the mayo mixture all over and spread it evenly with the back of a spoon. It’ll look messy now, but trust the process!
Step 3: Bake to Perfection
Pop that beauty into your preheated 375°F oven and let the magic happen! After about 25 minutes, you’ll start smelling that incredible garlic-basil aroma. At around 30 minutes, peek in – you want golden brown edges and bubbling filling. If the crust edges are browning too fast, just loosely cover them with foil.
Total bake time is usually 30-35 minutes. The filling should be set but still slightly jiggly in the center when you gently shake the pan. Let it cool for at least 15 minutes before slicing – I know it’s hard to wait, but this helps everything set up perfectly.
And there you have it – the vegan tomato pie of your dreams! That golden crust shatters to reveal layers of juicy tomatoes and creamy filling. It’s comfort food at its finest, and I guarantee it’ll disappear fast!
Tips for the Best Vegan Tomato Pie
After making this pie more times than I can count, I’ve picked up some game-changing tricks that take it from good to “oh-my-goodness” amazing:
- Dry those tomatoes! Pat them thoroughly with paper towels after slicing – moisture is the enemy of a crisp crust.
- Keep everything cold when making the dough – I even chill my mixing bowl and flour for extra flakiness.
- Blind bake for extra insurance – if your tomatoes are extra juicy, bake the empty crust for 10 minutes first.
- Let it rest after baking – those flavors meld perfectly as it cools slightly.
- Fresh basil lovers? Swap half the dried basil for fresh leaves layered with the tomatoes.
Trust me, these little touches make all the difference!
Ingredient Substitutions
Out of something? No worries – this vegan tomato pie is pretty forgiving! Here are my tried-and-true swaps:
- Gluten-free folks: Use a 1:1 gluten-free flour blend (Bob’s Red Mill works great), though your crust might be slightly more crumbly.
- No vegan mayo? Blend silken tofu with lemon juice and mustard for a lighter option, or try aquafaba mayo if you’ve got chickpea liquid handy.
- Fresh out of nutritional yeast? A tablespoon of white miso paste adds that umami punch, though the flavor will be different.
Just remember – every swap changes the final texture a bit, but it’ll still be delicious!
Serving Suggestions
This vegan tomato pie shines brightest with simple sides that let its flavors take center stage! I love serving it with:
- A crisp green salad tossed with lemony vinaigrette
- Garlicky roasted asparagus or zucchini
- Crusty bread for mopping up every last bite
It’s equally perfect for brunch with tofu scramble or as the star of your summer picnic spread!
Storage and Reheating
This vegan tomato pie keeps beautifully – if you have leftovers! Cover tightly and refrigerate for up to 3 days. For longer storage, I’ll freeze individual slices wrapped in foil (they reheat perfectly for quick meals). To revive that fresh-baked magic, pop slices in a 350°F oven for 10-15 minutes until warmed through. The microwave works in a pinch, but the crust won’t stay quite as crisp.
Vegan Tomato Pie Nutrition
Here’s the nutritional breakdown per slice of this delicious vegan tomato pie (based on 8 servings):
- Calories: 220
- Carbohydrates: 24g (Fiber: 3g • Sugar: 4g)
- Protein: 5g
- Fat: 12g (Saturated: 3g • Unsaturated: 8g)
- Sodium: 320mg
- Cholesterol: 0mg (woohoo!)
Values are estimates and may vary based on specific ingredients used. The nutritional yeast adds a nice protein boost, while those fresh tomatoes pack vitamin C and lycopene. Not bad for comfort food, right?
FAQs About Vegan Tomato Pie
I get asked these questions all the time when serving my vegan tomato pie – here are the answers that’ll help you nail it every time!
Can I use store-bought crust for this recipe?
Absolutely! While homemade crust has that special touch, a quality store-bought vegan pie crust works in a pinch. Just look for one without hydrogenated oils – Wholly Wholesome makes a great frozen option. No need to pre-bake unless the package directs.
How do I prevent a soggy bottom crust?
Ah, the eternal pie dilemma! My triple-defense method: 1) Pat tomatoes bone-dry before assembling, 2) Sprinkle a thin layer of breadcrumbs or cornmeal on the unbaked crust first (it absorbs excess juice), and 3) Don’t skip the chilling time for the dough – it makes all the difference!
Can I make this gluten-free?
You bet! Swap the all-purpose flour for your favorite gluten-free blend (add 1/2 tsp xanthan gum if your mix doesn’t include it). The texture will be slightly more crumbly but still delicious. I’ve had great results with Bob’s Red Mill 1:1.
What’s the best tomato variety to use?
Meaty tomatoes like Roma or beefsteak hold up best, but any ripe tomato works! In summer, I mix heirloom varieties for gorgeous color. Off-season, plum tomatoes are reliably firm. Just avoid overly juicy types unless you want to increase baking time.
Can I prep this vegan tomato pie ahead?
Totally! Assemble the pie (minus baking) up to a day in advance – just cover and refrigerate. Add 5-10 minutes to the bake time since it’s going in cold. The flavors actually improve with this rest time!
45-Minute Vegan Tomato Pie That Tricks Every Cheese Lover
A savory vegan tomato pie with a flaky crust and rich tomato filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 1 pie (8 servings) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups all-purpose flour
- 1/2 cup vegan butter
- 1/4 cup ice water
- 4 large tomatoes, sliced
- 1/2 cup vegan mayonnaise
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Mix flour and vegan butter until crumbly. Add ice water to form dough.
- Roll dough into a pie crust and press into a pie dish.
- Layer tomato slices in the crust.
- Combine vegan mayo, nutritional yeast, garlic powder, basil, salt, and pepper. Spread over tomatoes.
- Bake for 30-35 minutes until golden brown.
- Cool slightly before slicing.
Notes
- Use ripe but firm tomatoes for best results.
- Chill dough before rolling for easier handling.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
