Vegan Green Tomato Pie Recipe

About this recipe

A delightful vegan twist on a classic green tomato pie, featuring a flaky plant-based crust and a perfectly spiced filling. Ideal for a comforting dinner that satisfies both the palate and dietary preferences.

Ingredients

• 500 g Tomato Green
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Whole Farm Grocery Sugar (Packet)
• 45 g On1Y Cinnamon Powder

Instructions

1. 1. Peel and slice 4 green tomatoes into a colander.
2. 2. Add a pinch of salt to the tomatoes and let them drain well for 15 minutes, pressing down with your hands to remove as much juice as possible.
3. 3. Transfer the drained tomato pulp to a mixing bowl.
4. 4. In a separate bowl, blend 3 tbsp all-purpose flour and 1 cup sugar, then mix this dry blend lightly through the tomatoes.
5. 5. Add 1 tbsp lemon juice to the tomato mixture and stir to combine.
6. 6. Prepare a vegan pie crust for a two-crust pie, ensuring it is rolled out evenly.
7. 7. Pour the tomato mixture into the pastry-lined pie pan. Dot the filling with 1 tbsp coconut oil and sprinkle 1 tsp ground cinnamon evenly over the top.
8. 8. Cover the pie with the top crust, slit the top for ventilation, seal the edges, and flute as desired.
9. 9. Bake the pie in a preheated oven at 350°F (175°C) for 45 minutes, or until the crust is golden brown and the filling is bubbling.
10. 10. Allow the pie to cool slightly before serving for the best texture and flavor.