I tried to do an oil free version of this dish on Friday, and…I failed. Tried today with oil – voila! Veggie burger pie. Preheat the oven to 350.
I started by browning about 1 C of my crock pot beans in olive oil over medium heat. It will take a while for them to brown thoroughly and dry out a bit, you want them to be like, erm, crumbles for lack of a better word. If you don’t have something similar, you can mix canned whole beans (drained & rinsed) with canned refried beans.
While those are cooking,
For the batter:
1.5 C flour
1.5 tsp baking powder
1 tsp sugar
1/2 tsp salt
1/2 C margarine, melted
1.5 C plain, unsweetened almond milk (or water in a pinch)
Combine dry ingredients. Add wet. Mix with fork just until combined.
For the pie filling:
1 cup cooked beans
3 small dill pickles, sliced
1 Roma tomato, sliced
1/2 C onion, sliced
nutritional yeast, optional
Brown beans in oil and lightly mash with a spoon. If you’re using plain canned beans instead of the crock beans linked above, you may want to season with a bit of salt, pepper, garlic, and olive oil. Cook until beans dry up a bit and begin to crumble.
Meanwhile, slice and dice the veggies.
Add one cup batter to pie dish, layer veggies on top, and drizzle with ketchup, mustard, and tahini to your liking. Season to taste with pepper, garlic powder, and nutritional yeast. Top with 1/2 C batter. Add bean crumbles. Top with remaining batter.
Bake at 325 for about 1 hour, then place under the broiler on Low for another 4 to 5 minutes, until the top is browned.