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

• - Sunita Lemon Juice Organic
• 1kg 1kg Green Pepper
• 250Ml Ktc Coconut Oil 250ml
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Silver Spoon Granulated Sugar
• - Natco Ground Cinnamon 100g

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 vegan butter 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.