Asparagus Kale Pie

Asparagus Kale Pie

This is a delicious, heart-healthy vegan pie with a smooth and creamy filling. It has a flavor all its own - a rich treat for someone on a vegan diet. Roast vegetables make a nice accompaniment (see notes below)
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine American
Servings 4 persons



  • 6 potatoes quantity depends on size - use enough to make 2 cups mashed
  • 1 tbsp almond milk optional (or soy or hemp or oat) unsweetened
  • 1 tbsp olive oil optional (extra virgin )


  • 1/2 cup raw cashews unsalted
  • 1 cup almond milk (or soy or hemp or oat) unsweetened
  • 1 cup cremini mushrooms, chopped ( common brown mushrooms) or other mushrooms, to taste
  • 2 cups asparagus chopped into pieces about 1/2 inch long
  • 1/2 cup artichoke hearts, chopped
  • 2 cups kale, chopped, tough stems removed
  • 8 ounces canelli beans, cooked
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 3 cloves garlic, minced
  • 1 tsp black pepper
  • 1 tbsp olive oil extra virgin



  • Assemble ingredients. ( If serving roast vegetables as an accompaniment their preparation should be started first). Preheat oven to 350 degrees.


  • Chop the potatoes into small pieces
  • Boil potatoes until soft and then mash thoroughly. If desired, use a little almond milk and/or olive oil to get a smooth mixture. Set aside


  • Use a blender to mix the cashews and the non-dairy milk to obtain a creamy liquid. Pour the creamy cashew, non-dairy blend into a large oven-proof baking dish.
  • Add all the other filling ingredients and mix well. Smooth and level out the mixture in the baking dish.

Final Steps

  • Top the mixture with a uniform layer of the mashed potatoes.
  • Place covered baking dish in the oven for 1 hour 20 minutes Then remove the cover and cook for an additional 10 minutes.
  • Remove from the oven and serve.


Consider roasting some vegetables (sweet potato, turnip, parsnip) to serve with this pie.
Refer to our Roast Veggies recipe for details.

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