Vegan Curry Veggie Pie with Potato and Chickpea Crust
By Gabby Meek //
This is one of our favorite recipes. It's delicious, healthy, super-filling and borderline comfort food! High in fiber, protein, and vitamins—this is a great detox meal after a Valentine's Day splurge.
2 medium potatoes, boiled
1 Cup Chickpeas (or Black Beans), or do both 1/2 cup each
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp garam masala or other herb blend of choice
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
2 Tablespoons Hemp Seeds (optional for added protein)
Boil the potatoes until well done. Mash the potatoes and also mash in the beans. We used a potato masher. Add the spices and salt and mix well. The mixture will be sticky at this point. Cover and chill in the refrigerator for an hour. Press and shape into crust when ready to bake.
Grate the cauliflower and Broccoli. We used a blender to pulse both into a grated rice. Small florets, about 1.5 loaded cups each. Use small crisp florets and blend not more than 1.5 cups at a time for best results.
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. Cook for 4-6 minutes, stirring occasionally. You just want to roast out some of the extra moisture from the vegetables and not dry them up completely. Before adding the filling to the crust, you can spread a thin layer of marinara for an extra moist pie if you so desire. Fill up the prepared crust and press and pack the filling.
Top with tomato slices or cheese 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.
Serve hot with a dressing of choice or a gravy. This pie tastes even better the next day as the spices have more time to marry.
Notes: You can replace the broccoli with cauliflower for a cauliflower only pie. Add thinly sliced greens and saute with the cauliflower for variation.
This is a variation of VeganRicha's recipe.