- 1/2tablespoon olive oil, for brushing
- 1teaspoon low sodium soy sauce, for brushing
- 1 (9-inch) pie shell, thawed
- 1tablespoon olive oil
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 5 cloves garlic, minced
- 1/2teaspoon salt
- 1/4teaspoon freshly ground black pepper
- 1 (14-ounce) can white kidney beans, rinsed and divided
- 3/4cup walnuts
- 2tablespoons lemon juice
- 2teaspoons low sodium soy sauce
- 1 1/4cups frozen chopped spinach, thawed and drained
- 1/4cup dried cranberries
- 1 dried thyme
- Preheat an oven to 400F. Whisk together the additional oil and soy sauce in a small bowl. Prepare the pie crust with a light layer of the oil soy sauce mixture.
- Heat the oil in a skillet over medium heat. Add onion, celery and garlic and season with the salt and pepper. Sauté for 7 to 9 minutes, or until the onions soften and begin to caramelize. Set aside.
- Reserve 1/4 of the white kidney beans and set aside. Pulse the remaining white kidney beans with the walnuts, lemon juice and soy sauce. Pulse until lightly chopped, but not yet pureed. Remove half of the chopped bean mixture to a large bowl.
- Transfer the sautéed onions to the food processor that still contains half of the chopped bean mixture. Puree until smooth.
- Transfer the bean onion purée to bowl with the lightly chopped beans walnut mixture. Add the thawed spinach, cranberries, thyme, and 1/4 cup of reserved white kidney beans. Stir to combine and transfer to the thawed pie shell, spreading the mixture evenly.
- Brush the oil soy sauce mixture on top of the pie. Bake for 35 minutes, or until lightly browned.
Recipe by Lindsay of Cook. Vegan. Lover., courtesy of Meatless Monday
Nutritional Info *per serving
- Calories 270
- Fat 18g
- Saturated Fat 3g
- Cholesterol 0mg
- Sodium 503mg
- Potassium 337mg
- Carbohydrate 23g
- Fiber 5g
- Sugars 2g
- Protein 7g