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 🙂
Steps:
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
Broccoli Cauliflower Masala Pie
Ingredients
Crust
- 2 medium potatoes boiled
- 1 cup (172 g) dry black eyed peas 1.5 cups cooked
- 3/4 tsp (0.75 tsp) salt
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) garam masala or other herb blend or choice
- a generous dash of black pepper
Cauliflower Broccoli Filling
- 1 tsp oil
- 1.5 cups (160.5 g) grated cauliflower
- 1.5 cups (136.5 g) grated broccoli
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) garam masala
- 1/2 tsp (0.5 tsp) cumin powder
- 1/2 tsp (0.5 tsp) chili powder
Instructions
Crust
- 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.
Filling
- 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 / 180ºc 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. Hubbs enjoyed his with a generous drizzle of Sriracha. Tastes even better the next day.
Notes
Nutrition
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holistichealthvegan.com says
November 16, 2013 at 6:48 amThis looks incredible. I am adding this recipe to my to do list.
Sapana Behl says
November 16, 2013 at 8:53 amAwesome looking pie …love the filling !
luminousvegans says
November 16, 2013 at 11:38 amThis is gorgeous! I’m pretty sure I could eat half of this pie in one sitting. Happy Virtual Vegan Potluck!
The Vegan Gypsy says
November 16, 2013 at 1:03 pmOh, wow, this looks amazing! Can’t wait to try it!
[email protected] says
November 16, 2013 at 2:58 pmAhhh Richa, you have done it again. This looks AHHHMAZING!!
bunnykitchen.com says
November 16, 2013 at 3:06 pmOh my yum!
rebeccajanearmstrong says
November 16, 2013 at 3:41 pmEVERYTHING in this sounds and looks like total heaven- i love how inventive you are with your crusts! xx
thenewloaf says
November 16, 2013 at 4:50 pmThis 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.
[email protected] says
November 16, 2013 at 5:07 pmBeautiful Richa! It looks so so good – I’m putting it on my “must try” list
VeggieNextDoor says
November 16, 2013 at 5:27 pmWhat a beautiful dish! I love the idea of combining beans & potatoes for a healthy, substantial crust!
Annie says
November 16, 2013 at 8:20 pmGorgeous crust! Tempting filling! Thank, Richa, for sharing a scrumptious Main Dish!
Vicky says
November 16, 2013 at 9:19 pmLoving this Richa, how inventive!
Allison (Spontaneous Tomato) says
November 16, 2013 at 9:37 pmWow, aloo gobi in pie form! I love it. This is so creative and it looks delicious!
vedgedout.com says
November 16, 2013 at 10:37 pmThis is so lovely Richa! Perfect comfort food! I love that you always think of so many creative crusts and toppings!
Randi (laughfrodisiac) says
November 17, 2013 at 12:56 amWow! WOW! I want to make this, of course.
Hannah says
November 17, 2013 at 2:01 amThat 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.
jodye @ whole pure recipes says
November 17, 2013 at 2:25 amWhat a creative idea for a pie crust! And I never turn down cauliflower and broccoli – those cruciferous vegetables are my best friends. I’ll absolutely have to give this a try!
Veganosaurus says
November 17, 2013 at 3:48 amAnd there you again! Making yet another super creative crust!!! Looks yum, girl. 🙂
Betsy DiJulio says
November 17, 2013 at 1:37 pmI love Indian-inspired anything and your creative “pie” looks lovely!
Kelli says
November 17, 2013 at 6:26 pmBeautiful! I love the potato & black-eyed pea crust!
Gabby @ the veggie nook says
November 17, 2013 at 8:47 pmBeautiful Richa! You are the queen of using beans in a way I never would have thought. Love the flavours and the pop of red from the tomatoes 🙂
christine says
November 17, 2013 at 11:20 pmwow – this sounds interesting, and looks lovely – but that’s no surprise when it’s you doing the cooking:) thank you for another lovely idea!
Kristy says
November 18, 2013 at 3:47 amThat potato crust looks insane! I wish I could have a slice (or three) right now! 🙂
GiGi says
November 18, 2013 at 5:38 amooooh I love potato pies and one made with a potato crust…get outta town. this is just chockful of goodness.
Rebecca Weller says
November 18, 2013 at 9:41 amOh this looks AMAZING, Richa! You are so creative! Thank you for the inspiration. 🙂
spinachrevolution.com says
November 18, 2013 at 12:07 pmI know lots of people mentioned it, but this does look so amazing. I think the potato & bean crust is genius!
Thank you for this fantastic recipe.
Caitlin says
November 18, 2013 at 3:15 pmthis looks so amazing, lady! how have you not opened a restaurant yet?! making this, for sure!
veganmiam.com says
November 18, 2013 at 3:27 pmThe 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!
lizziefit says
November 19, 2013 at 2:31 amI bet this is SO tasty! Love that its gluten free too 🙂
marfigs says
November 19, 2013 at 5:23 amOh 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 😀
acookinthemaking says
November 19, 2013 at 4:40 pmRicha, what an amazing recipe! I didn’t expect anything else of course 🙂 Can’t wait to make this pie–I just know my omni husband will love it!
Glue and Glitter says
November 19, 2013 at 11:03 pmBeautiful! And I love how simple the crust is.
Renard Moreau says
November 20, 2013 at 9:08 pm[ Smiles ] That is a very unique way of preparing cauliflower and broccoli.
Teresa says
November 21, 2013 at 2:43 amWow! This looks fabulous! Thank you for another one of your great recipe ideas. Can’t wait to try it out. Any idea for a potato substitute?
Richa says
November 21, 2013 at 3:03 amyou can use more black eyed peas
Teresa says
November 22, 2013 at 6:48 amThank you for the suggestion!
Richa says
November 21, 2013 at 3:03 amThis comment has been removed by the author.
Kirsty says
November 22, 2013 at 3:01 amWow – what a beautiful recipe and such a creative way to present all those lovely veggies. I am definitely going to give this one a go!
marfigs says
November 22, 2013 at 3:13 pmArgh! 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.
Anna {Herbivore Triathlete} says
November 29, 2013 at 7:49 pmThis is lovely Richa. I have made several of your recipes and they’ve all been fantastic. Happy VVP!
Keely says
December 1, 2013 at 10:35 amThis 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.
uberdish.ca says
December 1, 2013 at 1:05 pmWhat 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!
therootoftherootblog says
December 5, 2013 at 12:11 amI 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.
Barbara says
February 6, 2014 at 1:57 amHi 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?
Richa says
February 6, 2014 at 2:24 ami 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.
Barbara says
February 6, 2014 at 11:14 pmThank you. It baking in my oven now. I did a quick taste of the crust – yum
Anonymous says
March 14, 2014 at 8:57 amIt 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.
Richa says
March 15, 2014 at 5:28 pmI 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 🙂
Richa says
March 15, 2014 at 5:34 pmglad you tried it and liked the idea!:)
Anonymous says
May 23, 2014 at 12:40 amHi 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?
Richa says
May 23, 2014 at 5:21 pmi 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.
Eimante Rukaite says
June 23, 2014 at 2:11 pmThe crust was very soft, couldn’t cut it nicely with a knife, it was more like a mash… can it be because I used red kidney beans instead of black eyed peas?
Richa says
June 23, 2014 at 4:35 pmit 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.
Courtney says
November 15, 2014 at 2:49 amI was wondering if I could make this and freeze it. Would that work? I’m interested in bringing this to thanksgiving dinner this year.