Healthy with Jodi

Veggie Pie

    Vegan, Gluten Free

    Happily serves 8



    1 cup Almond Flour

    ⅓ cup Vegan Butter

    2 TBSP Cold Water

    1 tsp Himalayan Sea Salt 


    ½ Cup Pumpkin Puree

    2 Eggplants

    4 Carrots (Rainbow Carrots are Pretty!)

    Small head of Purple Cabbage

    2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.

    2 TBSP Avocado oil

    Sea Salt & Pepper


    Balsamic Vinegar

    Preheat oven to 375°. 

    Spray a pie dish with coconut or avocado oil.


    Pulse flour, butter, water and salt in food processor until combined. 

    Remove and use your hands to press it evenly into the bottom and sides of pie dish.

    Spread pumpkin puree evenly over crust.

    Slice thin strips of eggplant and carrot. 

    Slice pieces of cabbage leaves to match the size of the strips.

    To Spiral:

    Roll strips of carrots together and place in the center of the tart. 

    Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. 

    Drizzle avocado oil over everything and sprinkle with salt and pepper.

    Bake for 45 minutes. Serve Warm

    Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.