Chia Prep: Soak the chia seeds in a cup of warm water for 10 minutes.
Veggie Sauté: On medium-high heat, stir fry your veggies. Kick off with the onions and garlic. When they're golden (around 4 mins), throw in the red bell pepper, eggplant, thyme, oregano, and salt. Keep everything dancing in the pan for about 10 minutes with the lid on. Don't forget to give it an occasional stir.
Oven Time: Preheat your oven to 400ºF (200ºC) for 10 minutes.
Cool & Mix: Take your pan off the heat and let the veggie mix cool for 5 minutes. Then, mix in the hydrated chia seeds and shredded vegan mozzarella.
Crust Ready: If you're not using a non-stick pan, oil an 8” pan and optionally dust it with flour to avoid the pie from sticking. Then, lay out your pie crust, giving it a few pinches with a fork for even cooking. Sprinkle in those oats – they'll be our little secret to absorb any extra moisture and ensure the bottom crust is on point.
Fill & Bake: Pour your lovely veggie mix into the crust. Slide it into the oven and bake for 30-35 minutes.
Patience: After baking, let it rest for about 10 minutes before serving.