Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 1 1/4 cups rye flour
- 1 cup all-purpose flour
- 1/2 cup olive oil (liquid gold, baby)
- 1/2 cup cold water
- 1 tsp baking powder
- 1 tsp South Beach Select Blend
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 medium parsnips, peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 small rutabaga, peeled and diced
- 1/2 cup frozen green peas
- 1/2 cup unsweetened oat milk
- 2 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 2 tbsp olive oil (for sautéing)
- Freshly cracked black pepper, to taste
Allergen check: Wheat recognized in these ingredients. Check package labels and substitutions.
Step by step
- Preheat oven to 375°F. Grab a 9-inch pie pan—no drama, just classic.
- For the crust: In a bowl, whisk together rye flour, all-purpose flour, baking powder, and 1/2 tsp South Beach Select Blend. Pour in 1/2 cup olive oil and cold water; stir until a dough forms. Press into bottom and up sides of pie pan. Chill in fridge while you work the filling.
- Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high. Add onions and rutabaga; sauté 5 minutes until softened.
- Add parsnips and carrots. Cook another 5 minutes, stirring, till veggies start to caramelize—crispy, not soggy, you got me?
- Toss in mushrooms and garlic; cook 7 minutes, stirring, till mushrooms are browned and have released their juice. Season generously with black pepper and 1/2 tsp South Beach Select Blend.
- Stir in Dijon mustard, oat milk, nutritional yeast, and peas. Simmer 3 minutes until thickened. Remove from heat. Fold in dill and parsley—balance is everything.
- Pile filling into chilled crust, smoothing the top. Bake 35 minutes, until crust is golden and filling is bubbling.
- Let cool 10 minutes before slicing. Serve hot, maybe with a green salad if you’re feeling fancy.
- DUNZO!
- Visit www.saltedperfection.com and leave a Five Star review of the product.
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A little more about this recipe
Timing
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
Yield & storage
Original yield
Storage
Cool leftovers, wrap tightly, and refrigerate up to 3 days. Reheat slices in a 350°F oven for 10 minutes for best texture.
From Tony’s kitchen
You ever had a pie that makes you wanna put on a wool sweater and do the polka? Plant-based, hearty, and packed with mushrooms, roots, and a rye crust that’ll make your ancestors proud. Northern forest meets Jersey kitchen—forget takeout, your kitchen’s got this.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Wheat
- Rye flour
- all-purpose flour
- olive oil (liquid gold, baby)
- cold water
- baking powder
- South Beach Select Blend
- mixed mushrooms (cremini, shiitake, oyster)
- parsnips
- carrots
- yellow onion
- garlic
- rutabaga
- frozen green peas
- unsweetened oat milk
- Dijon mustard
- nutritional yeast
- fresh dill
- fresh parsley
- olive oil
- Freshly cracked black pepper
South Beach blend: Sea salt, Organic coconut sugar, Lemon, Black pepper, Citric acid, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
