It’s time to welcome the flavors of fall into your kitchen. One delightful way to do so is by baking a vegan plum pie that captures the essence of the season.
The delightful combination of sweet plums, delicious tofu cream and crispy crust is a treat that embraces the flavors of fall without compromise. So, pick the ripest plums, and embark on a culinary journey with this fall vegan plum pie recipe that perfectly encapsulates the spirit of autumn.
These beautifully colored and juicy fruits do not need many additions to turn into a delicious dessert. The best thing is that the preparation of this pie is very easy, as the pie is made from only simple ingredients and takes very little time to make.
The dessert is a mix between a pie and a cheesecake, as we have mixed vegan “curd” cream into the plums, which gives the dessert additional freshness.
Ingredients and instructions
For this delicious fall pie you need:
- semi-white and buckwheat flour,
- baking powder,
- agave syrup,
- coconut oil,
- water,
- soy yogurt,
- tofu,
- lemon,
- corn starch,
- lemon zest,
- vanilla extract and
- plums.
Put all the dry ingredients in a bowl and mix. Add agave syrup, coconut oil, water and yogurt and knead well to form a dough. Let the dough rest in the refrigerator for at least half an hour. Put all the ingredients for the filling (except the plums) in a blender and blend into a smooth cream. Halve the plums and remove the pits. Stir the pitted plums into the cream. Roll the dough into a circle and place it in a baking dish with a diameter of 30 cm and bake it for 8 minutes at 180 °C (350 °F). Then add the filling into the crust and bake for another 30 minutes at 180 °C (350 °F). After it is baked, let it cool a little and harden. Then cut and enjoy.
Similar recipes
If you love pies and cheesecake take a look at the following recipes:
- cherry pie,
- apple pie,
- pumpkin pie,
- plum galette,
- chestnut pie with chocolate and
- blueberry cheesecake
Video recipe
Recipe
Vegan plum pie
Ingredients
CRUST
- 210 g 1 1/2 cup wholewheat flour
- 100 g 2/3 cup buckwheat flour
- 1 teaspoon of baking powder
- 30 g 2 tbsp agave syrup
- 50 g 1/4 cup coconut oil
- 60 ml 1/4 cup of cold water
- 1 tablespoon of soy yogurt
FILLING
- 240 g 1/2 cup soy yogurt
- 300 g 10.6 oz of tofu
- lemon juice
- 70 g 1/4 cup agave syrup
- 30 g 3 tbsp corn starch
- 6 g 1 tbsp lemon zest
- 1 teaspoon of vanilla extract
- 26 plums 1 kg pitted
Instructions
CRUST
- Put all the dry ingredients in a bowl and mix. Add agave syrup, coconut oil, water and yogurt and knead well to form a dough.
- Let the dough rest in the refrigerator for at least half an hour.
FILLING
- Put all the ingredients for the filling (except the plums) in a blender and blend into a smooth cream.
- Halve the plums and remove the pits.
- Stir the pitted plums into the cream.
PIE
- Roll the dough into a circle and place it in a baking dish with a diameter of 30 cm and bake it for 8 minutes at 180 °C (350 °F).
- Then add the filling into the crust and bake for another 30 minutes at 180 °C (350 °F).
- After it is baked, let it cool a little and harden. Then cut and enjoy.
