Step 1

I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-follow step-by-step process shots above in the blog post.

Step 2

To make the flax eggs, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.

Step 3

Put all pie crust ingredients into a food processor and blend for some seconds until the dough comes together.

Step 4

Wrap the dough in cling film and put it into the refrigerator.

Step 5

Heat oil over medium-high heat in a large skillet or pot and add the onion. Sauté for about 1-2 minutes, then add mushrooms, corn, carrot, green beans, and garlic. Sauté for 10 minutes, stirring frequently.

Step 6

Add all spices and sauté for a few more minutes.

Step 7

Then add the vegetable broth and stir to combine. Put a lid on and let the mixture simmer for 8 minutes, then add the peas.

Step 8

Preheat the oven to 390 °F (200 °C).

Step 9

Combine the plant-based milk and cornstarch in a small bowl. Pour this mixture into the skillet and stir. Let simmer for a further 2-3 minutes, then turn off the heat.

Step 10

Taste and adjust seasonings. Add more salt/pepper/spices to taste and transfer the mixture into a 9 inch (23 cm) pie pan.

Step 11

Roll out the dough between two sheets of parchment paper until it's large enough to cover the top of the pie pan.

Step 12

Then very carefully place it on top of the pie pan. Keep in mind that a gluten-free pie crust is always very fragile and breaks easily.

Step 13

Trim the overhang dough and seal the edges with a fork or your fingers. Also, cut a few slits in the middle of the dough, to allow steam to evaporate.

Step 14

Brush the crust with a little almond milk or with an egg-free pastry wash. Bake in the oven for about 40-45 minutes or until golden brown. Serve and enjoy!