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Cauliflower Broccoli Pie with Black Eye Pea and Potato Crust and Mushroom Gravy

November 20, 2015

Pie Recipe from Vegan Richa - check out the website for some more amazing vegan recipes!

Mushroom Gravy Recipe from me

 

 

The holidays are coming up and it is getting harder to know what to serve. As people are become more health conscious it is hard to keep up with everybodys' diet plans and eating lifestyles.

 

So here is a fairly easy hearty entree class dish that is: Free of meat, dairy, egg, corn, soy, gluten, yeast, grain and nuts and so savory and delicious even the meat eaters will love it!

 

 

The Mushroom Gravy:

  • 2 tsps oil

  • 1 large chopped onion

  • 1.5-2 cups chopped mushrooms

  • 3-4 cloves of garlic chopped

  • ½ tsp each parsley & thyme dried or 2 tsp each fresh

  • ½ cup vegetable broth (or water)

  • ½ cup coconut milk or other non dairy milk

  • 1 tsp liquid aminos or soy sauce

  • 1 tbs cornstarch dissolved in 2 Tablespoon water (or use other thickeners like arrowroot/potato starch or plain flour)

  • Salt & pepper to taste

     

  1. Heat oil over medium-low heat in a skillet. Add onions. mushrooms and garlic and cook until mushrooms give off their liquid and browns, about 15 min.

  2. Add the herbs and mix well.

  3. Add broth and coconut milk, salt, pepper, cover and bring to a boil. 3-4 minutes.

  4. Add cornstarch mixture, and continue to mix until it thickens, about 1 minute.

  5. Switch off the heat and keep aside

 

The Pie

 

Black Eye Pea Crust:

  • 2 medium potatoes, boiled

  • 1 cup dry black eyed peas (1.5 cups cooked) or 1 can

  • 3/4 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp garam marsala or other savory herb blend

  • a generous dash of black pepper


Cauliflower Broccoli Filling:

  • 1 tsp oil

  • 1.5 cups grated cauliflower

  • 1.5 cups grated broccoli

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp garam masala

  • 1/2 tsp cumin powder

  • 1/2 tsp chili powder

  • 5-6  tomato slices 


For the Crust:

  1. Cook the dry black eyed peas per package directions, or use canned.

  2. Boil the potatoes until well done. Mash the potatoes and black eyed peas well. Add the spices and salt and mix well. The mixture will be sticky at this point.

  3. Cover and Chill in the refrigerator for an hour.


For the Filling:

  1. Rice small crisp florets of cauliflower and broccoli in a food procesor or grate by hand. 

  2. In a large pan, add oil and heat on low-medium. Add the cauliflower and broccoli. Add in the salt and spices and mix well.

  3. Cook for 4-6 minutes, stirring occasionally, just to roast out some of the extra moisture from the vegetables and not dry them up completely.

To Assemble:

  1. Preheat oven to 350.

  2. Line a layer cake pan with parchment paper.

  3. Press and shape black eye pea and potato mixture into the bottom and sides or the pan.

  4. Spoon a ladle of mushroom gravy and spread over the bottom of the crust.

  5. Fill up the prepared crust and press and pack the cauliflower broccoli filling.

  6. Top with tomato slices and bake in preheated 350 degrees F for 35-40 minutes. Bake longer for a crispier crust. Let cool for 10 minutes before trying to slice.

  7. Serve with gravy on the side. 

 

Notes: Replace the broccoli and or cauliflower with most any vegetables, just so you have about 3 cups of riced veggies. 

 

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