Ah, the hearty flavors of kale, cannellini beans, fennel, mushrooms, and sun-dried tomatoes, all encased in a flaky, rosemary pastry. What’s not to love? White bean recipes are among my favorites, as they offer grand nutrition for a humble investment in cost and work. You can get a satisfying meal on the table for such a bargain with this recipe for Tuscan Kale and White Bean Savory Pie!
Tuscan kale creates the texture of this savory pie recipe. I’ve had an opportunity to travel in Tuscany, and hearty kale and bean dishes are my favorites in this region. Inspired by a sunny day in Tuscany, this main dish is like a meal in one–it offers plant protein, vegetables, and whole grains–all in one dish. Best yet, you can cook, bake and serve this Tuscan Kale and White Bean Savory Pie out of one pot! Just cook up the stew of kale, beans, vegetables, and broth; cover it with a rosemary vegan pie crust, and pop the whole thing in the oven. This vegan entrée is perfect for parties, potlucks, holiday meals, and simple weeknight dinners. Make it gluten-free with a couple of swaps (see below).
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Tuscan Kale and White Bean Savory Pie
(1 votes, average: 5.00 out of 5)
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5 from 1 reviews
- Author: The Plant-Powered Dietitian
-
Total Time: 1 hour 15 minutes -
Yield: 8 servings - Diet: Vegan
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Description
This budget-friendly, healthy, vegan recipe for Tuscan Kale and White Bean Savory Pie is so easy to make–you can cook, bake and serve this savory pie out of one pot! It’s a one-dish meal that will remind you of an afternoon in Tuscany.
Ingredients
Tuscan kale white bean filling:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium fennel bulb, trimmed, sliced
- 5 ounces mushrooms, sliced
- 1 (6-ounce) bunch Tuscan kale, tough stems removed, chopped (may use any kale variety you like)
- 1 tablespoon fresh oregano (or 2 teaspoons dried)
- ½ teaspoon red chili flakes
- 2 (15-ounce) cans cannellini beans, rinsed, drained
- ½ cup sliced sun-dried tomatoes, packed in oil, drained
- 2 cups vegetable broth
- 1 cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
- ¼ cup all-purpose flour
- Salt, to taste (optional)
Rosemary vegan pie crust:
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 2 tablespoons vegan parmesan cheese
- ¼ teaspoon salt (optional)
- 2 tablespoons chopped fresh rosemary
- 1/3 cup vegan butter, stick, sliced into pieces
- 4–5 tablespoons ice water
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Instructions
- Heat olive oil in a 2.5-quart Dutch oven (or pot) over medium heat.
- Add onion, garlic, and fennel, and sauté for 5 minutes.
- Add mushrooms and sauté for 2 minutes.
- Add kale, oregano, red chili flakes and sauté just until kale begins to wilt (about 2 minutes).
- Stir in cannellini beans and sun-dried tomatoes.
- Mix together broth, plant-based milk, and ¼ cup flour in a medium bowl until smooth.
- Pour into Dutch oven (or pot) and stir well until thickens (about 3 minutes).
- Season with salt, as desired.
- Remove Dutch oven from heat and set aside.
- While filling is cooking, make the rosemary vegan pie crust.
- In a medium bowl, mix together all purpose, whole wheat flour, vegan parmesan cheese, and salt (optional). Mix in rosemary.
- Cut in vegan butter with a fork until it makes a crumbly texture.
- Add ice water, 1 tablespoon at a time, and mix (may use clean hands) until it creates a firm dough that holds together, but is not sticky. Do not overwork dough, as it will get tough.
- Turn out pastry dough on a floured surface and roll out with a pastry roller to create a circle the size of the dish you are going to bake your pie in.
- Preheat oven to 400 F.
- You can either bake your pie in the Dutch oven (if the filling reaches to about 1-inch to the top of the Dutch oven), or transfer filling into a deep round or oval casserole that fits 2 ½ quarts (the filling should reach to about 1-inch to the top of the casserole dish). Place the pastry over the top of the savory pie, and crimp the edges with your fingers or a fork to secure the pastry dough to the top of the dish.
- Cut several vents with a knife along the the top of the pie pastry.
- Place the pie on a baking sheet (in case it boils over), and place in the middle rack of the oven. Bake for about 35 minutes, until golden brown on the top.
- Remove and serve.
- Makes 8 servings (about 1 ¼ cup each).
Notes
To make this recipe gluten-free, use corn starch instead of flour in step 6, and gluten-free flour blend instead of all purpose and whole wheat flour in step 12.
You can also make this pie into individual servings by dishing filling into oven-proof soup or souffle bowls and covering with pastry rounds cut to fit the top of each bowl. Make it into 6 servings (about 2 cups stew each) using 2 ½ cup capacity bowls.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Category: Entree
Cuisine: American, Mediterranean
Keywords: white bean recipes, White bean, vegan pie crust, tuscan kale
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Try some of my other plant-based meals, including:
Veggie Shepherd’s Pie
Southwest Sweet Potato Shepherd’s Pie
Vegan Chicken and Vegetable Dumplings
Thai Tempeh Noodle Skillet
Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping
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