Arugula Pie Recipe Vegan: Easy & Delicious Plant-Based Pie

Arugula, with its peppery bite and vibrant green hue, is a fantastic leafy green that can elevate many dishes. If you’re looking for a unique way to enjoy this flavorful green, our vegan arugula pie recipe is an absolute must-try.

This savory pie combines fresh arugula with a medley of wholesome ingredients, wrapped in a flaky vegan crust that is both satisfying and nourishing. Whether you’re entertaining guests or simply craving a comforting yet healthy meal, this pie delivers on taste, texture, and nutrition.

Perfect for lunch, dinner, or even a picnic, this recipe is easy to follow, uses simple ingredients, and can be customized to suit your preferences. Plus, it’s entirely plant-based, making it ideal for vegans and anyone looking to add more greens to their diet.

Ready to dive into a delicious, green-packed pie that’s bursting with flavor? Let’s get started!

Why You’ll Love This Recipe

This vegan arugula pie is a delightful harmony of fresh, peppery greens and a creamy, savory filling that will satisfy your taste buds and your nutritional needs. Unlike traditional pies, this one uses plant-based ingredients that make it lighter but still incredibly hearty and flavorful.

It’s versatile: You can enjoy it warm or cold, making it great for meal prep or last-minute snacks. The pie crust is wonderfully flaky and vegan-friendly, and the filling is packed with protein and nutrients from nuts and tofu.

The vibrant colors and fresh herbs make it as visually appealing as it is delicious.

Plus, this recipe is a fantastic way to introduce arugula to those who might find its bold flavor intimidating—when baked into a pie, it mellows beautifully but retains its distinctive character.

Ingredients

• 2 cups fresh arugula, washed and chopped
• 1 block (14 oz) firm tofu, pressed and crumbled
• 1 cup raw cashews, soaked for 2 hours and drained
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1/2 cup onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 sheet vegan puff pastry or homemade vegan pie crust
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• Fresh basil or dill for garnish (optional)

Equipment

• Food processor or blender
• Mixing bowls
• 9-inch pie dish
• Skillet or frying pan
• Measuring cups and spoons
• Spatula or wooden spoon
• Baking sheet (optional)
• Pastry brush

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed and water. Stir well and set aside for 10 minutes to thicken.
2. Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until translucent and fragrant, about 5 minutes.
3. Add the arugula: Toss the chopped arugula into the skillet and sauté for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
4. Make the filling: In a food processor, combine the crumbled tofu, soaked cashews, nutritional yeast, lemon juice, oregano, salt, and pepper. Blend until smooth and creamy.
5. Combine all filling ingredients: Transfer the tofu mixture into a bowl. Fold in the sautéed arugula mixture until fully incorporated.
6. Prepare the crust: If using store-bought vegan puff pastry, thaw according to package instructions. Roll out the pastry to fit your 9-inch pie dish, trimming any excess.
7. Assemble the pie: Place the crust in the pie dish. Pour the filling evenly over the crust. If desired, cover with another sheet of pastry or create a lattice top.
8. Brush the top: Use a pastry brush to apply the flax egg over the crust to help it brown beautifully.
9. Bake: Place the pie in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden and the filling is set.
10. Cool and serve: Allow the pie to cool for 10 minutes before slicing. Garnish with fresh basil or dill if desired.

Tips & Variations

Tip: Pressing your tofu well is key to a firm filling that holds together nicely. Use a tofu press or wrap tofu in a clean towel and place a heavy object on top for at least 20 minutes.

Variation: Add sautéed mushrooms or sun-dried tomatoes for an extra burst of umami. You can also swap cashews with almonds or macadamia nuts depending on your preference and availability.

Make it gluten-free: Use a gluten-free pie crust or make your own with almond or oat flour blends.

Nutrition Facts

Serving Suggestions

This arugula pie pairs beautifully with a fresh side salad, such as a crisp cucumber and tomato salad dressed with lemon and olive oil. For a heartier meal, serve with roasted potatoes or steamed green beans.

If you’re looking to add a refreshing drink, try a Green Goodness Juice Recipe to complement the vibrant flavors of the pie.

Leftovers make great sandwiches or wraps—just reheat a slice and tuck it into your favorite bread, like this Hamburger Bun Sourdough Recipe, for a quick and satisfying lunch.

Conclusion

This vegan arugula pie is more than just a dish — it’s a celebration of fresh, nutritious ingredients that come together in a flaky, flavorful package. Whether you’re a vegan, vegetarian, or just someone looking to enjoy a wholesome meal, this recipe offers a perfect balance of taste and health.

It’s simple enough for a weeknight dinner yet elegant enough to serve at a casual gathering. The creamy tofu and nut filling blends seamlessly with the peppery arugula, making every bite a delightful experience.

Plus, making your own vegan pie crust is easier than you think, and the end result is well worth the effort.

For more delicious vegan recipes, be sure to check out our Kodiak Banana Muffins Recipe for a sweet treat or the savory Kikkoman Stir Fry Sauce Recipe to spice up your dinners. Enjoy your cooking adventure and happy baking!

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