A crumbly gluten-free low carb spiral vegetable pie with a dairy-free cashew cream.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: Two 9” pies, 16 slices
Calories: 282 kcal

INGREDIENTS

Roulade

  • 2-4 eggplants about 550g
  • 4 zucchini/summer squash about 600g
  • 2 carrots about 400g
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Himalayan salt
  • 1/2 tsp black pepper

Cashew Cream

  • 1 cup raw cashews soaked in water for 6 hours and drained
  • 1 tbsp organic lemon juice
  • 1 tbsp nutritional yeast
  • 1 tbsp Dijon mustard
  • 3 cloves garlic
  • 1/4 tsp Himalayan salt
  • 1/4 tsp black pepper
  • 1 tsp rosemary
  • 1/4 cup unsweetened almond milk

Gluten-free Pie Crust

  • 4 cups blanched almond flour
  • 4 tbsp beef tallow or vegetable shortening
  • 2 eggs
  • 1/4 tsp Himalayan salt
  • 1/4 tsp black pepper

INSTRUCTIONS

Cashew Cream
Combine all of the cashew cream ingredients into a food processor and pulse until a smooth paste forms.

Gluten-free Pie Crust
In a large bowl, combine the almond flour, salt, pepper, beef tallow and eggs. Mix together either with your hands or a silicone spatula until the mixture forms into a ball. Separate into 2 since we’re making two pies.

Place the dough over a sheet of parchment paper and cover with another sheet of parchment paper. With a rolling pin, slowly start rolling it into a circle shape, about 10-11 inch wide, large enough to fill a 9’’ glass pie plate. Peel the top parchment paper and carefully flip the dough over the pie plate. With the paper still on, press the paper right against the pie plate so that the dough sticks to the plate. Carefully peel the paper off and fix any issues you may have. Repeat with the second pie.
Spread 1/2 the cashew cream onto the bottom of each pie.

Vegetable Roulade
Preheat the oven to 190C/375F.

Peel the carrots and cut the stems off all the veggies. With a mandolin slicer, thinly slice all of the vegetables lengthwise. Blanch the vegetables briefly in boiling water to soften them, and shock them in an ice bath. Tightly roll one slice of zucchini into a tight circle and wrap a couple more slices around. Place it in the middle and start wrapping and rolling random slices of vegetables around the pie until you reach the crust. The carrots will be the hardest to wrap as they’re less flexible than the rest of the veggies. Drizzle a tbsp of olive oil and sprinkle with half the salt and pepper over the entire pie. Repeat this process for the 2nd pie.

Bake in the oven for 40-45 minutes or until the crust starts to brown. Let cool 10 minutes before slicing.

Recipe Note: Alternate between different coloured vegetables to get a different coloured pie.