Step 1

Check the step-by-step process shots and the video above in the blog post.

Step 2

Put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 5 tablespoons of water and mix with a whisk. Set aside for 5 minutes.

Step 3

For the pie crust, simply add all ingredients to a bowl and mix with a spatula or your hands until the dough sticks together. You can also use a food processor.

Step 4

Press the dough into a greased/oiled 8-inch tart or pie dish and up the sides. Put it into the fridge.

Step 5

Mix the chickpea flour, cornstarch, spices, and water or vegetable broth in a bowl with a whisk. Set aside.

Step 6

Heat oil in a pan over low/medium heat and add the chopped onion, leek, and bell pepper. Cook the veggies with a lid on for about 15-20 minutes or until lightly caramelized, stirring frequently. Stir in garlic for the last few minutes and preheat the oven to 390 degrees Fahrenheit (ca. 200 °C).

Step 7

Add the chickpea flour mixture and stir immediately, as it will thicken very quickly. Also, add plant-based milk and tamari.

Step 8

Let simmer for a few more minutes (the mixture should thicken considerably), then turn off the heat. Pour the filling into the pie crust and smooth it evenly.

Step 9

You can also add vegan cheese of choice (I used my easy vegan cheese sauce) and pan-fried onion rings on top but this step is optional.

Step 10

Bake in the oven for about 25-30 minutes or until nicely browned. Enjoy! Store leftovers covered in the refrigerator for up to 3-4 days.