Wednesday Recipe Adaptation – Vegan Gluten-Free Tomato and Garlic Pie

While we tend towards gluten free and vegan dishes, we’re always hesitant to label the way we eat. There are a number of reasons why we don’t eat meat, and while we limit our dairy, eggs, and gluten, we aren’t super strict about those, mostly when we go out to eat. When we eat at home, however, we like to stick to our preferred way of healthy eating. 

This can be difficult at times, like when I’m flipping through a food magazine and see an amazingly tasty looking recipe like the tomato garlic pie in bon appetit.

We’re lucky to live in a time where so many people are finding new ways to eat that it’s easy to find tricks to make any recipe work with any diet (well, almost any recipe–I don’t think the bacon wrapped filet mignon my mom used to make is adaptable!).

Depending on the recipe, you can use either a vegan butter (we love earth balance) or do as I did here and use olive oil. Flax seed works great as an egg replacement, I used 1 tablespoon mixed with 3 tablespoons of water in the crust. For the crackers, we went with Mary’s, which has all kinds of amazing vegan and gluten free options!

The cheese filling was a little harder, but 10 oz of kite hill ricotta worked well in place of the taleggio, a mixture of pecans, nutritional yeast and salt made a good Parmesan approximation, and vegan mayo was super easy to find.

The results: astonishingly delicious. The crust is crumbly and flavorful, the cheese is salty and creamy, and the tomatoes are juicy and tart and sweet. This adaptation was so healthy and successful that we couldn’t imagine it having been any better in its original form.