Make your favourite vegan pie recipe gluten-free with this easy gluten-free vegan pie crust! You only need 4 simple ingredients for the perfect, flaky pie crust.
If you’ve ever made a traditional pie crust before, you can make this gluten-free vegan pie crust. But if you haven’t made a pie crust before? Well, you can still make this gluten-free vegan pie crust. What I’m getting at is this: it’s easy .
The same little tricks that apply to a traditional pie crust apply to this vegan and gluten-free version. You want to start with very cold (vegan) butter and ice water; this will help you get that lovely flaky texture we all want in a pie crust. Mix everything together, roll it out to flatten all those bits of vegan butter (that’s how you get the flakiness!), and add all your favourite pie fillings.
Yep, we’re talking vegan pumpkin pie , vegan apple pie , and even vegan pecan pie . Basically, any pie filling you’d like, you can use with this homemade vegan gluten-free pie crust. Follow the recipe instructions regarding the crust prep—for example, some recipes may have you par-bake the crust before filling it, while others will have you simply fill the crust and then bake.
With this pie crust recipe, you can finally make a dessert that everyone can enjoy, whether they’re gluten-free, vegan, or have no dietary restrictions at all and just want to eat a delicious slice of pie!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose gluten-free flour – You want to use a measure-for-measure gluten-free flour blend, not a single flour like almond or coconut. Gluten-free baking blends are formulated to work exactly like all-purpose flour in a recipe, which is important here.
- Sea salt
- Vegan butter – Use store-bought or homemade vegan butter .
- Ice cold water
Do I really need to use ice cold water when I make pie dough—can’t I just get it from the tap?
Yes, using ice cold water is important, and the cold water you get from the tap just won’t cut it. Ice cold water helps ensure that the vegan butter remains in small pieces and doesn’t melt completely into the mixture while you’re making your dough. This will help create a flaky crust!
To make ice water, measure out your tap water first and then put it in the freezer for 10 minutes to get it cold. Alternatively, you can place some ice cubes in a glass of water, let it sit for 5 minutes or so, then measure out the amount of water you’ll need.
How to Make Gluten-Free Vegan Pie Crust
Although this gluten-free vegan pie crust recipe is easy, do note that you’ll need to plan for two hours of chilling time. Give yourself enough time to make the crust and your pie recipe to make sure your pie is done when you need it!
Mix the first 3 ingredients. Place the flour, salt, and butter in a large bowl. Use a pastry cutter, fork, or your hands to blend everything together to form a course dough; you want little bits of vegan butter to remain in the mixture, rather than blending everything smooth.
Add the water. Start with 4 tablespoons and mix the water in with a wooden spoon. If the dough is too dry, add more water a tablespoon at a time, until the dough holds together but isn’t sticky.
Chill. Turn out the dough onto a piece of plastic wrap and pat it into a disk. Wrap it and chill for at least 2 hours or up to 2 days.
Roll out the crust. Let the dough sit at room temperature for 5 to 10 minutes. Then, unwrap the dough and set it on a piece of parchment paper lightly dusted with gluten-free flour. Use a rolling pin to roll the dough into a 12-inch circle.
Form the crust. Lightly flour a pie dish, then use the parchment paper to transfer the crust into the pan by inverting it into the dish. (If it doesn’t fall perfectly, just reform it with your fingers.)
Pre-bake, if needed. If your recipe calls for pre-baking the crust, prick the bottom with a fork, then drape the parchment paper over the crust and add pie weights. Bake according to the recipe instructions.
Tips for Success
With simple recipes like this gluten-free vegan pie crust, it’s all about technique. Here are some tips to help you get it right.
- Ensure all of your ingredients are cold. If needed, you can even place the vegan butter in the freezer for 10 to 20 minutes to make sure it’s cold enough that it won’t blend into the rest of the crust ingredients.
- Add more flour if needed. When you’re forming the dough into a disk, you can add a sprinkle of additional flour if it feels sticky. You can also add more water, but I recommend avoiding that if at all possible—only if the crust is very dry should you add more water.
- Roll it out on parchment paper. Seriously, this is so much easier than rolling the dough on a board and trying to pick it up to transfer it to the pie plate. Even after 3 years of owning a baking company, I still always use this method.
- Weigh down the parchment paper. Since the paper is likely to move as you roll the crust it, it may help to add some weight to the edges—cans of beans, thick cookbooks, things like that!
More Ways to Use Gluten-Free Vegan Pie Crust
You already know that you can use this recipe for all kinds of sweet pies, but don’t forget that it works for savoury pies too! Try it with my vegan pot pies .
You can also roll this gluten-free vegan pie crust into a rectangle, cut it into small pieces (either with a knife or cookie cutters) and make your own gluten-free vegan Pop-Tarts. Try filling them with your favourite jam.
How to Store
This gluten-free vegan pie crust can be kept in the fridge for up to 2 days before you use it.
Can This Recipe Be Frozen?
Yes! This gluten-free vegan pie crust can be kept in the freezer for up to 3 months. To freeze, wrap the disk of dough tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw overnight in the fridge and then follow the recipe instructions to roll it out and form the crust.
More Gluten-Free Vegan Recipes
- Gluten-Free Vegan Puff Pastry
- Strawberry Banana Bread (Gluten Free + Vegan)
- Gluten Free Brownies (Vegan)
- Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Gluten Free Vegan Pie Crust
- 1 ¼ cup all purpose GF flour mix , 6.5 oz/ 185 g (if your gluten free flour mix doesn’t have xanthan gum , add ¼ teaspoon per cup – add ¼ teaspoon for this recipe)
- ½ teaspoon sea salt
- 8 tablespoons vegan butter , solid and cold
- 4-6 tablespoons ice cold water
Instructions
Gluten Free Vegan Pie Crust
- Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
- Add all the ingredients (you can mix the salt with the flour first) to a large bowl and using a pastry cutter, blend it all together. You could also use a fork or even your hands. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork.
- Add the water slowly. Start at 4 tablespoons and mix with a wooden spoon. If the dough is too dry, add a tablespoon at a time until it’s a bit more pliable. The dough should come together and not be sticky.
- Shape the dough into a disk. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
- Wrap with saran wrap, and place in the fridge for two hours up to two days.
- When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
- Set down some parchment paper, dust it lightly with GF flour, and begin to roll out crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 12 inch circle.
- Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
- Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe’s instructions. Enjoy!
Notes
Make your favourite vegan pie recipe gluten-free with this easy gluten-free vegan pie crust! You only need 4 simple ingredients for the perfect, flaky pie crust.
If you’ve ever made a traditional pie crust before, you can make this gluten-free vegan pie crust. But if you haven’t made a pie crust before? Well, you can still make this gluten-free vegan pie crust. What I’m getting at is this: it’s easy .
The same little tricks that apply to a traditional pie crust apply to this vegan and gluten-free version. You want to start with very cold (vegan) butter and ice water; this will help you get that lovely flaky texture we all want in a pie crust. Mix everything together, roll it out to flatten all those bits of vegan butter (that’s how you get the flakiness!), and add all your favourite pie fillings.
Yep, we’re talking vegan pumpkin pie , vegan apple pie , and even vegan pecan pie . Basically, any pie filling you’d like, you can use with this homemade vegan gluten-free pie crust. Follow the recipe instructions regarding the crust prep—for example, some recipes may have you par-bake the crust before filling it, while others will have you simply fill the crust and then bake.
With this pie crust recipe, you can finally make a dessert that everyone can enjoy, whether they’re gluten-free, vegan, or have no dietary restrictions at all and just want to eat a delicious slice of pie!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose gluten-free flour – You want to use a measure-for-measure gluten-free flour blend, not a single flour like almond or coconut. Gluten-free baking blends are formulated to work exactly like all-purpose flour in a recipe, which is important here.
- Sea salt
- Vegan butter – Use store-bought or homemade vegan butter .
- Ice cold water
Do I really need to use ice cold water when I make pie dough—can’t I just get it from the tap?
Yes, using ice cold water is important, and the cold water you get from the tap just won’t cut it. Ice cold water helps ensure that the vegan butter remains in small pieces and doesn’t melt completely into the mixture while you’re making your dough. This will help create a flaky crust!
To make ice water, measure out your tap water first and then put it in the freezer for 10 minutes to get it cold. Alternatively, you can place some ice cubes in a glass of water, let it sit for 5 minutes or so, then measure out the amount of water you’ll need.
How to Make Gluten-Free Vegan Pie Crust
Although this gluten-free vegan pie crust recipe is easy, do note that you’ll need to plan for two hours of chilling time. Give yourself enough time to make the crust and your pie recipe to make sure your pie is done when you need it!
Mix the first 3 ingredients. Place the flour, salt, and butter in a large bowl. Use a pastry cutter, fork, or your hands to blend everything together to form a course dough; you want little bits of vegan butter to remain in the mixture, rather than blending everything smooth.
Add the water. Start with 4 tablespoons and mix the water in with a wooden spoon. If the dough is too dry, add more water a tablespoon at a time, until the dough holds together but isn’t sticky.
Chill. Turn out the dough onto a piece of plastic wrap and pat it into a disk. Wrap it and chill for at least 2 hours or up to 2 days.
Roll out the crust. Let the dough sit at room temperature for 5 to 10 minutes. Then, unwrap the dough and set it on a piece of parchment paper lightly dusted with gluten-free flour. Use a rolling pin to roll the dough into a 12-inch circle.
Form the crust. Lightly flour a pie dish, then use the parchment paper to transfer the crust into the pan by inverting it into the dish. (If it doesn’t fall perfectly, just reform it with your fingers.)
Pre-bake, if needed. If your recipe calls for pre-baking the crust, prick the bottom with a fork, then drape the parchment paper over the crust and add pie weights. Bake according to the recipe instructions.
Tips for Success
With simple recipes like this gluten-free vegan pie crust, it’s all about technique. Here are some tips to help you get it right.
- Ensure all of your ingredients are cold. If needed, you can even place the vegan butter in the freezer for 10 to 20 minutes to make sure it’s cold enough that it won’t blend into the rest of the crust ingredients.
- Add more flour if needed. When you’re forming the dough into a disk, you can add a sprinkle of additional flour if it feels sticky. You can also add more water, but I recommend avoiding that if at all possible—only if the crust is very dry should you add more water.
- Roll it out on parchment paper. Seriously, this is so much easier than rolling the dough on a board and trying to pick it up to transfer it to the pie plate. Even after 3 years of owning a baking company, I still always use this method.
- Weigh down the parchment paper. Since the paper is likely to move as you roll the crust it, it may help to add some weight to the edges—cans of beans, thick cookbooks, things like that!
More Ways to Use Gluten-Free Vegan Pie Crust
You already know that you can use this recipe for all kinds of sweet pies, but don’t forget that it works for savoury pies too! Try it with my vegan pot pies .
You can also roll this gluten-free vegan pie crust into a rectangle, cut it into small pieces (either with a knife or cookie cutters) and make your own gluten-free vegan Pop-Tarts. Try filling them with your favourite jam.
How to Store
This gluten-free vegan pie crust can be kept in the fridge for up to 2 days before you use it.
Can This Recipe Be Frozen?
Yes! This gluten-free vegan pie crust can be kept in the freezer for up to 3 months. To freeze, wrap the disk of dough tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw overnight in the fridge and then follow the recipe instructions to roll it out and form the crust.
More Gluten-Free Vegan Recipes
- Gluten-Free Vegan Puff Pastry
- Strawberry Banana Bread (Gluten Free + Vegan)
- Gluten Free Brownies (Vegan)
- Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Gluten Free Vegan Pie Crust
- 1 ¼ cup all purpose GF flour mix , 6.5 oz/ 185 g (if your gluten free flour mix doesn’t have xanthan gum , add ¼ teaspoon per cup – add ¼ teaspoon for this recipe)
- ½ teaspoon sea salt
- 8 tablespoons vegan butter , solid and cold
- 4-6 tablespoons ice cold water
Instructions
Gluten Free Vegan Pie Crust
- Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
- Add all the ingredients (you can mix the salt with the flour first) to a large bowl and using a pastry cutter, blend it all together. You could also use a fork or even your hands. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork.
- Add the water slowly. Start at 4 tablespoons and mix with a wooden spoon. If the dough is too dry, add a tablespoon at a time until it’s a bit more pliable. The dough should come together and not be sticky.
- Shape the dough into a disk. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
- Wrap with saran wrap, and place in the fridge for two hours up to two days.
- When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
- Set down some parchment paper, dust it lightly with GF flour, and begin to roll out crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 12 inch circle.
- Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
- Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe’s instructions. Enjoy!
Notes
Make your favourite vegan pie recipe gluten-free with this easy gluten-free vegan pie crust! You only need 4 simple ingredients for the perfect, flaky pie crust.
If you’ve ever made a traditional pie crust before, you can make this gluten-free vegan pie crust. But if you haven’t made a pie crust before? Well, you can still make this gluten-free vegan pie crust. What I’m getting at is this: it’s easy .
The same little tricks that apply to a traditional pie crust apply to this vegan and gluten-free version. You want to start with very cold (vegan) butter and ice water; this will help you get that lovely flaky texture we all want in a pie crust. Mix everything together, roll it out to flatten all those bits of vegan butter (that’s how you get the flakiness!), and add all your favourite pie fillings.
Yep, we’re talking vegan pumpkin pie , vegan apple pie , and even vegan pecan pie . Basically, any pie filling you’d like, you can use with this homemade vegan gluten-free pie crust. Follow the recipe instructions regarding the crust prep—for example, some recipes may have you par-bake the crust before filling it, while others will have you simply fill the crust and then bake.
With this pie crust recipe, you can finally make a dessert that everyone can enjoy, whether they’re gluten-free, vegan, or have no dietary restrictions at all and just want to eat a delicious slice of pie!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose gluten-free flour – You want to use a measure-for-measure gluten-free flour blend, not a single flour like almond or coconut. Gluten-free baking blends are formulated to work exactly like all-purpose flour in a recipe, which is important here.
- Sea salt
- Vegan butter – Use store-bought or homemade vegan butter .
- Ice cold water
Do I really need to use ice cold water when I make pie dough—can’t I just get it from the tap?
Yes, using ice cold water is important, and the cold water you get from the tap just won’t cut it. Ice cold water helps ensure that the vegan butter remains in small pieces and doesn’t melt completely into the mixture while you’re making your dough. This will help create a flaky crust!
To make ice water, measure out your tap water first and then put it in the freezer for 10 minutes to get it cold. Alternatively, you can place some ice cubes in a glass of water, let it sit for 5 minutes or so, then measure out the amount of water you’ll need.
How to Make Gluten-Free Vegan Pie Crust
Although this gluten-free vegan pie crust recipe is easy, do note that you’ll need to plan for two hours of chilling time. Give yourself enough time to make the crust and your pie recipe to make sure your pie is done when you need it!
Mix the first 3 ingredients. Place the flour, salt, and butter in a large bowl. Use a pastry cutter, fork, or your hands to blend everything together to form a course dough; you want little bits of vegan butter to remain in the mixture, rather than blending everything smooth.
Add the water. Start with 4 tablespoons and mix the water in with a wooden spoon. If the dough is too dry, add more water a tablespoon at a time, until the dough holds together but isn’t sticky.
Chill. Turn out the dough onto a piece of plastic wrap and pat it into a disk. Wrap it and chill for at least 2 hours or up to 2 days.
Roll out the crust. Let the dough sit at room temperature for 5 to 10 minutes. Then, unwrap the dough and set it on a piece of parchment paper lightly dusted with gluten-free flour. Use a rolling pin to roll the dough into a 12-inch circle.
Form the crust. Lightly flour a pie dish, then use the parchment paper to transfer the crust into the pan by inverting it into the dish. (If it doesn’t fall perfectly, just reform it with your fingers.)
Pre-bake, if needed. If your recipe calls for pre-baking the crust, prick the bottom with a fork, then drape the parchment paper over the crust and add pie weights. Bake according to the recipe instructions.
Tips for Success
With simple recipes like this gluten-free vegan pie crust, it’s all about technique. Here are some tips to help you get it right.
- Ensure all of your ingredients are cold. If needed, you can even place the vegan butter in the freezer for 10 to 20 minutes to make sure it’s cold enough that it won’t blend into the rest of the crust ingredients.
- Add more flour if needed. When you’re forming the dough into a disk, you can add a sprinkle of additional flour if it feels sticky. You can also add more water, but I recommend avoiding that if at all possible—only if the crust is very dry should you add more water.
- Roll it out on parchment paper. Seriously, this is so much easier than rolling the dough on a board and trying to pick it up to transfer it to the pie plate. Even after 3 years of owning a baking company, I still always use this method.
- Weigh down the parchment paper. Since the paper is likely to move as you roll the crust it, it may help to add some weight to the edges—cans of beans, thick cookbooks, things like that!
More Ways to Use Gluten-Free Vegan Pie Crust
You already know that you can use this recipe for all kinds of sweet pies, but don’t forget that it works for savoury pies too! Try it with my vegan pot pies .
You can also roll this gluten-free vegan pie crust into a rectangle, cut it into small pieces (either with a knife or cookie cutters) and make your own gluten-free vegan Pop-Tarts. Try filling them with your favourite jam.
How to Store
This gluten-free vegan pie crust can be kept in the fridge for up to 2 days before you use it.
Can This Recipe Be Frozen?
Yes! This gluten-free vegan pie crust can be kept in the freezer for up to 3 months. To freeze, wrap the disk of dough tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw overnight in the fridge and then follow the recipe instructions to roll it out and form the crust.
More Gluten-Free Vegan Recipes
- Gluten-Free Vegan Puff Pastry
- Strawberry Banana Bread (Gluten Free + Vegan)
- Gluten Free Brownies (Vegan)
- Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Gluten Free Vegan Pie Crust
- 1 ¼ cup all purpose GF flour mix , 6.5 oz/ 185 g (if your gluten free flour mix doesn’t have xanthan gum , add ¼ teaspoon per cup – add ¼ teaspoon for this recipe)
- ½ teaspoon sea salt
- 8 tablespoons vegan butter , solid and cold
- 4-6 tablespoons ice cold water
Instructions
Gluten Free Vegan Pie Crust
- Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
- Add all the ingredients (you can mix the salt with the flour first) to a large bowl and using a pastry cutter, blend it all together. You could also use a fork or even your hands. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork.
- Add the water slowly. Start at 4 tablespoons and mix with a wooden spoon. If the dough is too dry, add a tablespoon at a time until it’s a bit more pliable. The dough should come together and not be sticky.
- Shape the dough into a disk. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
- Wrap with saran wrap, and place in the fridge for two hours up to two days.
- When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
- Set down some parchment paper, dust it lightly with GF flour, and begin to roll out crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 12 inch circle.
- Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
- Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe’s instructions. Enjoy!
Notes
Gluten-Free Vegan Pie Crust
Ingredients
Gluten Free Vegan Pie Crust
- 1 ¼ cup all purpose GF flour mix 6.5 oz/ 185 g (if your gluten free flour mix doesn’t have xanthan gum, add ¼ teaspoon per cup - add ¼ teaspoon for this recipe)
- ½ teaspoon sea salt
- 8 tablespoons vegan butter solid and cold
- 4-6 tablespoons ice cold water
Instructions
Gluten Free Vegan Pie Crust
- Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
- Add all the ingredients (you can mix the salt with the flour first) to a large bowl and using a pastry cutter, blend it all together. You could also use a fork or even your hands. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork.
- Add the water slowly. Start at 4 tablespoons and mix with a wooden spoon. If the dough is too dry, add a tablespoon at a time until it’s a bit more pliable. The dough should come together and not be sticky.
- Shape the dough into a disk. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
- Wrap with saran wrap, and place in the fridge for two hours up to two days.
- When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
- Set down some parchment paper, dust it lightly with GF flour, and begin to roll out crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 12 inch circle.
- Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
- Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe’s instructions. Enjoy!
Notes
Nutrition
Gluten-Free Vegan Pie Crust https://jessicainthekitchen.com/gluten-free-vegan-pie-crust/ April 2, 2023
This baked eggplant parmesan recipe will become your new favourite weeknight meal! With tender breaded eggplant and loads of melty vegan cheese, it’s perfect for feeding a crowd (or enjoying delicious leftovers!).
Traditional eggplant parmesan is made by frying the slices of eggplant on the stovetop. This is delicious, but let’s be real: it’s not always practical for a weeknight. My baked eggplant parmesan recipe skips the frying. Instead, I bake the eggplant. It still takes the same amount of time, but instead of being standing-at-the-stovetop time, it’s completely hands-off. Afterwards, I layer that crispy baked eggplant with vegan cheese, a lot like a lasagna , only with eggplant as the noodles!
What to Expect From This Vegan Eggplant Parmesan Recipe
- Baked eggplant, not fried. Baking the eggplant leaves plenty of time to prep for the next steps of the recipe. Get your vegan eggplant parmesan assembled sooner, and have dinner on the table that much faster.
- Melty cheese, minus the dairy. Of course, the other thing that separates classic eggplant parmesan from this version is the cheese. There’s a lot of cheese in eggplant parm and chicken parmesan , which is what makes it so indulgent. Luckily, there are amazing vegan cheeses on the market today, so you can still get all that cheesiness in this recipe, but without the dairy.
- Layers of flavor! This recipe puts it all together—tender breaded eggplant, flavourful tomato sauce, and vegan cheese—and you’ve got a delectable dinner that’s fancy enough for a special occasion, but easy enough for a weeknight. And because it’s vegan and gluten-free, everyone can eat it. I think that’s a win!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Eggplants – You want globe eggplants here. This is the most common variety at the grocery stores and farmers’ markets, and the best option for this baked eggplant parmesan.
- Gluten-free flour – Use all-purpose flour if you’re not making the eggplant parmesan gluten-free.
- Nut milk – Or any unsweetened, unflavored plant milk you have on hand.
- Garlic powder – To season the breadcrumb coating, along with salt and pepper.
- Breadcrumbs – Use gluten-free breadcrumbs or regular, depending on your dietary preferences.
- Tomato sauce – I like to use my homemade tomato sauce . You can use your favorite recipe, pomadoro sauce , or a jar of tomato sauce from the store.
- Fresh vegan mozzarella – If you can’t find fresh mozzarella, shredded vegan mozzarella is just fine.
- Vegan Parmesan cheese – Or use my homemade vegan Parmesan .
- Basil – My favorite garnish for Italian-inspired dishes.
Choosing the Best Eggplant
When you’re buying an eggplant, look for one that’s firm and feels heavy for its size. Eggplants should be glossy, without any soft spots or bruises, and the stems should be green and fresh-looking. If the eggplant looks dull in appearance, then it may have been sitting at the grocery store for too long.
How to Make Baked Eggplant Parmesan
This vegan baked eggplant parmesan is great for making ahead. You can bake the eggplant slices a day or two in advance, or even assemble the whole recipe and keep it in the refrigerator until you’re ready to heat and serve. These are the steps:
- Salt the eggplant. While the oven preheats to 425ºF, arrange the eggplant slices on a greased or lined baking sheet. Sprinkle the slices with 1 teaspoon of salt. After 10 minutes, use paper towels to wipe off the salt and dry the eggplant. This salting step helps draw out moisture and takes away some of the eggplant’s bitterness.
- Set up a dredging station. Next, add the flour to one bowl, the plant milk to another, and the breadcrumbs, garlic powder, salt, and black pepper to a third bowl, all lined up next to each other.
- Dredge the eggplant. One at a time, dip the eggplant slices into the flour, followed by the milk. Shake off any excess, then coat both sides in the breadcrumb mixture. Place the coated eggplant back on the baking sheet.
- Bake. Once you’ve coated all the slices, place the pan in the oven and bake the eggplant for 20 minutes. Flip once at the halfway point.
- Assemble the eggplant parmesan. Now, spread 1/2 cup of tomato sauce in the bottom of a rectangular baking dish. Add a layer of eggplant slices. Top each slice with tomato sauce and vegan mozzarella cheese. Then, repeat the layering until you’ve used all of the ingredients. Lastly, sprinkle vegan Parmesan on top.
- Bake. Place the baking dish in the oven and bake at 425ºF for 10 to 15 minutes. Switch the oven to broil until the cheese turns golden brown. Finally, let the Eggplant Parmesan cool slightly, then top with basil and serve.
Recipe Tips
- Don’t skip the salting. Be sure to allow the eggplant to sit with salt on it for 10 minutes; this will help draw out the moisture and make the slices crisper when baking.
- Wait for the basil. Add the basil at the end, just before serving, to get the best aroma and flavor. Basil doesn’t hold up well to high heat, so it’s best reserved as a garnish.
- Use the best tomato sauce you can find. I like homemade, but if you don’t have time to make it from scratch, use a high-quality store-bought brand.
Easy Variations
Want to switch things up with this easy baked eggplant parmesan recipe? You can! Here are some ideas.
- Add sautéed vegetables . Try adding sauteéd mushrooms or peppers to make your dinner even more filling.
- Make it spicy. If you want to add some heat to the dish, add in some crushed red pepper flakes or a pinch of cayenne powder to the tomato sauce. Or, replace the tomato sauce with my spicy homemade arrabbiata sauce .
- Extra herbs. Try adding in some minced garlic and herbs, such as oregano or thyme.
What to Serve With Eggplant Parmesan
This vegan eggplant parmesan is delicious served with a side of warm vegan garlic bread or Texas toast and a simple green salad. Or serve it restaurant-style with a side of pasta! My favorites are this creamy vegan Alfredo pasta and pasta Carbonara .
How to Store Leftovers
- Refrigerate. Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat. Reheat it in the oven at 350ºF or in the microwave until it’s warmed through.
- Freeze. This dish can be frozen for up to 3 months in an airtight container. When ready to enjoy again, thaw it overnight in the fridge and bake according to the instructions above.
More Eggplant Recipes
- Almond-Crusted Baked Eggplant
- Baba Ghanoush
- Balsamic Roasted Vegetables
- Eggplant Rollatini
- Timpano
Ingredients
Baked Eggplant Parmesan
- 2 medium eggplants , about 13 ounces, sliced
- 1/2 cup all purpose gluten free flour mix
- 2 vegan eggs, beaten , or 1/2 cup vegan nut milk
- 3/4 teaspoon garlic powder
- sea salt & ground black pepper to taste
- 1/2 cup breadcrumbs , gluten free if necessary
- 2 cups tomato sauce
- 8-12 ounces small fresh mozzarella balls , cut into as many round slices as your eggplant slices (regular or vegan slices)
- handful vegan Parmesan cheese
- handful basil , chopped
Instructions
Baked Eggplant Parmesan
- Preheat oven to 425 degrees F.
- On a greased cookie sheet or a cookie sheet lined with a silicone mat, place the eggplant slices down and sprinkle with 1 teaspoon of salt. This well help to remove the moisture allow it to crisp up more while baking.
- Allow to sit for 10 minutes, then wipe the salt and released moisture off.
- Place the flour in a bowl, the eggs in a bowl, and the breadcrumbs in a bowl beside each other for a dredging station. Add in the garlic powder, sea salt and black pepper into the breadcrumbs and stir to combine.
- Dip the eggplants into flour, then the egg mixture, shake off excess, and then coat both sides in the breadcrumbs mix, then place of cookie sheet.
- Bake for 20 minutes, flipping once at the halfway mark.
- Remove from oven. In a 9 x13, or 8 x 11 baking dish, spread ½ cup of the tomato sauce on the bottom of the dish. Cover the bottom of the dish with eggplant slices, then top each with some tomato sauce, and a small slice of mozzarella cheese on top until the entire bottom of the dish is covered.
- Follow with another layer of eggplant, tomato sauce, and mozzarella. Sprinkle with some vegetarian parmesan cheese.
- Bake for 10-15 minutes, then broil until cheese turns golden brown. Remove from oven and top with basil. Allow to cool slightly before serving. Enjoy!
