Veggie Burger Pie

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.

20131014 veggie burger pie
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,

20131014 veggie burger pie2
start the batter: 1.5 C flour, 1.5 tsp baking powder, 1 tsp sugar, 1/2 tsp salt. Mix it up.

20131014 veggie burger pie3
Then add 1/2 C margarine, melted, and 1.5 C liquid – ideally a plain, unsweetened vegan milk, but I had to use water.

20131014 veggie burger pie4
Mix with a fork just enough to combine, it’s okay if there are lumps.

20131014 veggie burger pie5
As you would expect in a “burger,” pickles, tomatoes and onions. I used 3 smaller pickles, 1 roma tomato, and about 1/2 C onion.

20131014 veggie burger pie6
Add about 1 C batter to a pie dish,

20131014 veggie burger pie7
then add all the veggies,

20131014 veggie burger pie8
drizzle with ketchup, mustard, and tahini.

20131014 veggie burger pie9
Sprinkle with pepper, garlic powder, and nutritional yeast.

20131014 veggie burger pie10
Cover with about 1/2 C batter – it doesn’t have to be perfect.

20131014 veggie burger pie11
Add bean crumbles.

20131014 veggie burger pie12
Add remaining batter. Mine was piled pretty high and I was afraid it would spill over, but it didn’t rise much.

20131014 veggie burger pie13
I baked it at 350 for about 45 minutes, then placed it under the broiler on Low for another 4 to 5 minutes, until the top was browned.

20131014 veggie burger pie15
So very good.

20131014 veggie burger pie16
The bottom was still a little wet,

20131014 veggie burger pie17
next time I might turn the heat down a tad and let the pie bake 5 or 10 minutes longer.

20131014 veggie burger pie18
It didn’t seem to take away from the flavor, though…

20131014 veggie burger pie19
I still ate half the pie.

Recipe Recap
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
ketchup
mustard
tahini
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.

0 thoughts on “Veggie Burger Pie

Leave a Reply

Your email address will not be published. Required fields are marked *