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Tomato Pie

1 pie 

Nut Filling


1 dl. Cashews

2 ½ dl. soy yogurt or soy milk

1 Tbsp. oil

1 tsp. tahini sesame paste, opt.

½ tsp. salt

½ tsp. honey, opt.

1-1 ½ Tbsp. nutritional yeast flakes, opt.

½ tsp. onion powder

1 tsp. Psyllium husk



Mix the cashew nuts in a blender until finely ground. Add the remaining ingredients, except the psyllium husk, and mix well. Add the psyllium and blend again.


Vegetable Filling


2 onions, chopped

1 clove garlic, crushed

½ Tbsp. oil

1-2 tsp. pizza seasoning

1 dl. chopped frozen basil

1 can of crushed tomatoes

10-20 black olives, opt.

½ – 1 tsp. herb salt

½ tsp. fruit sugar

1-2 pinches of paprika, opt.



Preheat oven to 200°C. Sauté the onion and garlic in the oil and mix with pizza spices and the basil. Spread in an unbaked pie shell. Add crushed tomatoes, olives, and onion mix and sprinkle with herb salt, fruit sugar, and paprika powder.

Pour the nut filling over the tomatoes. Stir gently with a fork so that it runs down between the tomato chunks. Decorate with olives and tomato slices. Bake at 200°C in the lower part of the oven for 30-45 minutes.

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