{"id":6418,"date":"2014-08-18T08:45:21","date_gmt":"2014-08-18T12:45:21","guid":{"rendered":"http:\/\/www.eyecandypopper.com\/?p=6418"},"modified":"2017-05-08T21:39:56","modified_gmt":"2017-05-09T01:39:56","slug":"meatless-monday-rustic-tomato-zucchini-and-sweet-potato-pie-with-gluten-free-crust-vegan","status":"publish","type":"post","link":"https:\/\/flexitariannutrition.com\/meatless-monday-rustic-tomato-zucchini-and-sweet-potato-pie-with-gluten-free-crust-vegan\/","title":{"rendered":"Rustic Tomato, Zucchini and Sweet Potato Pie with Gluten-Free Crust | Vegan"},"content":{"rendered":"

Tomato and zucchini season is in full-swing right now, so I’m trying to find creative ways of serving them for dinner! I’ve been buying some from my local organic farmers and delivery box, as well as the ones from my little garden, so that’s a lot!<\/p>\n

I made this quick Rustic Tomato, Zucchini and Sweet Potato Pie recently (a few times actually), and it is delicious! My husband keeps asking for it for dinner. lol<\/p>\n

\"rustic<\/p>\n

An easy way to serve a healthy meatless meal to your family in about 30 minutes or so (not including time to get yourself ready, find the ingredients, etc. As Jamie Oliver always says “You need to have your space ready and your 30-minute meal hat on to cook efficiently”.)<\/p>\n

This dish is very flexible, you can make as little or as much as you’d like, simple slice more – or less – veggies. I used a mandoline to cut the veggies to save some time, but cutting everything with a knife is perfectly fine too, it’ll just take a few more minutes.<\/p>\n

Bon app\u00e9tit!<\/p>\n

ECP xo<\/p>\n

\n\t\n\t\n\t\n\t
\n\t\t
\n\t\t\t
\"rustic<\/div>\n
\n\t\t\tPrint<\/span>\n <\/div>\n\t\t<\/div>\n\t\t

\n\t\t\tRustic Tomato, Zucchini and Sweet Potato Pie with Gluten-Free Crust | Vegan\t\t\t\t\t<\/h2>\n\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\tCourse:<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tMain Course\t\t\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\tCuisine:<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tEuropean\t\t\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tPrep Time:<\/span> 15<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tCook Time:<\/span> 25<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tTotal Time:<\/span> 40<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\tServings:<\/span> 4<\/span> servings<\/span><\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t
\n\t\t\t

A simple gluten-free and vegan recipe for a rustic tomato, zucchini and sweet potato pie that is comforting and full of flavours!<\/p>\t\t<\/div>\n\t<\/div>\n\t

\n\t\t\t\t
\n\t\t\t

Ingredients<\/h3>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t

Crust<\/h4>\n\t\t\t\t\t\t\t\t