Cauliflower Broccoli Masala Pie with Potato Black Eyed Pea Crust. Gluten-free Grain-free Recipe for Virtual Vegan Potluck.

It is that time of the year again! Virtual Vegan Potluck Nov 2013. There are 146 blogs participating this time. That is a lot of vegan goodies on the interwebz, all connected with this Potluck!

This time I am bringing a main dish. This awesome Cauliflower Broccoli Masala Pie with Potato Black Eyed Pea Crust. It is an Indian meal rolled into a pie. There are beans, and there is aloo gobi(potato cauliflower) and some broccoli. Spiced up with fresh garam masala. Few ingredients, easy, very flavorful, healthy and a show stopper! 

The Cauliflower Broccoli Pie / tart has no gluten, grain, nut or yeast. The crust is Potato and Black eyed Peas, filled up up with grated Cauliflower and Broccoli (which takes about 10 seconds total to rice up in my blendtec). I used my favorite freshly ground garam masala in the pie. You can use any other spice or herb blend. The crust itself is so delicious, taste like Aloo Tikki/Cutlet, and super easy to put together. Somewhat a reverse Shepherd’s Pie. The pie is moist and soft inside. Serve it as is, or with gravy, a favorite dressing or Sriracha. 

Thank you to the VVP team for bringing us all together and all the hard work!

How gorgeous is that crust!

This by the way is another way I would eat Broccoli (Broccoli disliker in the house!). If you also fall in the same category and would rather not eat broccoli, use another 1.5 cups of grated Cauliflower in the filling to make a Cauliflower Pie. 

The other few ways you might just get me to eat it
Broccoli Fritters GF
Broccoli Dal - Broccoli in Lentil and Mung Bean Stew GF
Broccoli & Cauliflower in Makhani gravy GF

More Cauliflower goodies..
This Gobi Aloo Lentil hummus wrap
Cauliflower crust Pizza GF
Chickpea Quinoa Chard Crust topped with roasted Cauliflower GF
Mac and cheese with Cauliflower cheese sauce 
Lentil Cauliflower Burger with chipotle habanero mayo, onion rings and peppers. GF

Last year I made these Sweet Potato Canapes topped with BBQ Mung Bean Sprouts

On another note, my Vegan Indian Sweets EBook is available on this page. I added a few reviews and will keep adding more as I get them. 15 Indian sweets have been vegan-ized and yield great results. It makes a Great holiday gift :)

Dry roast the grated cauliflower and broccoli. 

Add in salt and spices, cook for a total 6-7 minutes and keep ready.

Boil or bake the potatoes. Mash with the cooked black eyed peas. 

Add salt and spices, Mix well and refrigerate for an hour. 

Press to form crust. 

Load with the roasted cauliflower and Broccoli. Press down to pack.

Top with Tomatoes or cheese of choice. Bake for 35 minutes. 

This Pie is being shared at Allergy Free Wednesdays, slightly Indulgent Tuesdays

Cauliflower Broccoli Masala Pie with Potato Black Eyed Pea Crust
Allergen Information: Free of Dairy,egg, corn, soy, gluten, yeast, grain, nut. Can be made oil-free.

Ingredients: makes an 8 inch pie

2 medium potatoes, boiled

1 cup dry black eyed peas (1.5 cups cooked)
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp garam masala or other herb blend or 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

Soak 1 cup dry black eyed peas in warm water for an hour then pressure cook for 2 whistles. Let pressure release by itself then open, drain and use. Or use 1.5 cups canned or slow cooked black eyed peas.
Boil the potatoes until well done. Mash the potatoes and black eyed peas well. I 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. I used my Blendtec 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. We just want to roast out some of the extra moisture from the vegetables and not dry them up completely. 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 or choice or a gravy. Hubbs enjoyed his with a generous drizzle of Sriracha. Tastes even better the next day.

Notes: Replace the broccoli with cauliflower for a cauliflower only pie. Add thinly sliced greens and saute with the cauliflower for variation. Add a layer of marinara on the crust and then top with cauliflower broccoli mixture for a more moist pie.

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  1. says

    This looks terrific.. And considering how great it looks, it looks like it wouldn’t be too challenging to make – I love impressive looking dishes that are straightforward.

  2. says

    That is one crazy crust! It’s so thick, it strikes me as more of a bean cake with spicy veggie topping, which sound wonderfully unique and delicious.

  3. says

    The cauliflower-broccoli masala pie pie looks very elegant and utterly scrumptious – my tummy just growled at me. I want to make that gf black eyed crust, mmmm I wanna eat it with some cashew cheese actually. Happy Virtual Vegan Potluck, Richa!

  4. says

    Oh my goodness! That crust does look beyond divine *swoon*. My husband loathes cauliflower and broccoli, so I’ll wait til the weekend to make this and feed it to the in-laws :D

  5. says

    Argh! I went and got all the ingredients (or so I thought) only to come home and discover a lack of beans in the pantry! :( Would I be able to sub the peas/beans with some canned lentils? I’ve already grated the cauliflower and steamed the potato.

  6. says

    This looks divine! I just soaked some black eyed beans so I may have to try this really soon! Thanks for bringing something so unique to the potluck – it’s great to find new ideas.

  7. says

    What a beautiful and yummy looking vegetable pie! I love this! I’m looking forward to making this soon and, I must say, what a great dish to bring to a potluck!

  8. says

    I am. so. excited. by this entire blog. I am falling out of my seat excited. These recipes look SO GOOD and I’m so excited you have some awesome gluten-free vegan ones on here!! Eeee!! It’s kinda tricky for me to learn HOW to replace traditional ingredients with things that will work and just having some good ideas to start with is amazing. So much love.

  9. says

    Hi what do you mean by pressure cook for two whistles. I generally cook them ten minutes once the nozzle reaches a certain point. Is that too much?

    • says

      i have a pressure cooker with the pressure regulator that makes a whistling noise once the high pressure is reached. it probably takes about 10-15 minutes to get to the high pressure at high heat and then the second whistle is another 3-4 minutes.
      cook the beans according to pressure cooker instructions till they are well cooked.
      you can also cook them on stove top, covered, for half an hour on medium heat with a bit more water.

  10. Anonymous says

    It looked absolutely amazing and I thought I’d give it a go. Unfortunately, it didn’t come out as expected. The crust was very nice, but the topping was extremely dry and crumbly. And also, I couldn’t even taste the broccoli or the cauliflower, the spices had overpowered completely their taste. The whole thing was very dry. It would need a whole thick layer of (many) tomatoes (not just five slices on the top), or a whole thick layer of cheese (which I don’t do). Or I would need to find some condiment to accompany it with. So, although it is a good idea, unfortunately some modifications are needed (to match my taste anyway). Thank you for the idea though. Very creative indeed.

    • says

      I think the dryness is probably coz the veggies dried more. you can add a gravy or a dressing to the pie to help balance the dryness. The moist crust with the somewhat dry but not crisp dry veggies (depends on the moisture content in the veggies) on top worked for me. i added a drizzle of sriracha. you can also Add a layer of marinara below the veggies.
      i did want to hide the broccoli taste for the topping. :) i am not particularly fond of broccoli, so that was the idea :)

  11. Anonymous says

    Hi Richa,
    I made this tonight and it tasted great. However, the crust didn’t hold up, so it became a mash. Was your crust thin or thick? it looked thick to me. Any ideas why? or suggestions for next time? should i bake the crust first?

    • says

      i had quite a thick crust. the consistency is like a mixture you would use to make a potato+bean burger/cutlet patty. it if became soft it probably has too much moisture in it. you can add some flour or bread crumbs to the mix. add enough so when you shape some mixture into a flat patty, it should not fall apart. then make the crust. you can also bake it a bit longer to ensure that the moisture gets baked out.

    • says

      it could be, or maybe there was a bit more moisture in the crust. the thickness of the crust and the oven also could play a role.
      you can bake the pie for another 10 to 15 minutes to firm up the crust if needed, even after you have removed it and tried to slice.

  12. Courtney says

    I was wondering if I could make this and freeze it. Would that work? I’m interested in bringing this to thanksgiving dinner this year.


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