Crustless Roasted Vegetable Pie Recipe

Crustless Roasted Vegetable Pie Recipe
Heather Nicholds, C.H.N.

Like many veggie dishes, this one works best with it’s fantastic sauce – one made with sunflower seeds, lemon and ginger.

This isn’t the type of pie with a crust, it’s vegetables made into a pie shape. It turned out so well with the beet, sweet potato and parsnip I used, but you can make this dish with any variety of veggies. Zucchini, carrots, celery root or any other grate-able vegetable would be perfect for this healthy vegan food.

Lemon Ginger Roasted Vegetable Pie Recipe

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Makes enough for 4 servings

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You could replace the lemon in the dressing with orange, which would also be amazing. You could also eat this dish raw (or dehydrated) if you use the right vegetables. Some, like sweet potato, aren’t good to eat raw.

If you want to save some time, and/or get a slightly softer texture, you can lightly boil the vegetables before peeling and grating them.

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