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

November 16, 2013 By Richa 76 Comments

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This Savory Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious potato black eyed pea crust. gluten free and grain free.
 
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This Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious Potato black eyed pea crust. | VeganRicha.com #vegan #glutenfree and #grainfree

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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!

This Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious Potato black eyed pea crust. | VeganRicha.com #vegan #glutenfree and #grainfree

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

This Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious Potato Black eyed pea crust. | VeganRicha.com #vegan #glutenfree and #grainfree

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. 

This Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious Potato black eyed pea crust. | VeganRicha.com #vegan #glutenfree and #grainfree


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

This Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious Potato black eyed pea crust. | VeganRicha.com #vegan #glutenfree and #grainfree


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

This Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious Potato black eyed pea crust. | VeganRicha.com #vegan #glutenfree and #grainfree


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

This Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious Potato black eyed pea crust. | VeganRicha.com #vegan #glutenfree and #grainfree


Press to form crust. 


Cauliflower Broccoli Masala Pie with Black eyed Pea Potato Crust | VeganRicha.com #vegan #glutenfree #grainfree


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

Cauliflower Broccoli Masala Pie with Black eyed Pea Potato Crust | VeganRicha.com #vegan #glutenfree #grainfree


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 Black eyed Pea Potato Crust | VeganRicha.com #vegan #glutenfree #grainfree

 
This Savory Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious potato black eyed pea crust. gluten free and grain free. #glutenfree #veganricha #vegan
Print Recipe
5 from 2 votes

Broccoli Cauliflower Masala Pie

This Savory Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious potato black eyed pea crust. gluten free and grain free.
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Pie
Cuisine: fusion
Servings: 4
Calories: 240kcal
Author: Vegan Richa

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

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.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Broccoli Cauliflower Masala Pie
Amount Per Serving (2 g)
Calories 240 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 773mg34%
Potassium 1131mg32%
Carbohydrates 43g14%
Fiber 9g38%
Sugar 4g4%
Protein 14g28%
Vitamin A 335IU7%
Vitamin C 62.5mg76%
Calcium 103mg10%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.

Cauliflower Broccoli Masala Pie with Black eyed Pea Potato Crust | VeganRicha.com #vegan #glutenfree #grainfree

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Filed Under: gluten free, Gluten-free Bread, grain free, main course Tagged With: pie, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. holistichealthvegan.com says

    November 16, 2013 at 6:48 am

    This looks incredible. I am adding this recipe to my to do list.

    Reply
  2. Sapana Behl says

    November 16, 2013 at 8:53 am

    Awesome looking pie …love the filling !

    Reply
  3. luminousvegans says

    November 16, 2013 at 11:38 am

    This is gorgeous! I’m pretty sure I could eat half of this pie in one sitting. Happy Virtual Vegan Potluck!

    Reply
  4. The Vegan Gypsy says

    November 16, 2013 at 1:03 pm

    Oh, wow, this looks amazing! Can’t wait to try it!

    Reply
  5. [email protected] says

    November 16, 2013 at 2:58 pm

    Ahhh Richa, you have done it again. This looks AHHHMAZING!!

    Reply
  6. bunnykitchen.com says

    November 16, 2013 at 3:06 pm

    Oh my yum!

    Reply
  7. rebeccajanearmstrong says

    November 16, 2013 at 3:41 pm

    EVERYTHING in this sounds and looks like total heaven- i love how inventive you are with your crusts! xx

    Reply
  8. thenewloaf says

    November 16, 2013 at 4:50 pm

    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.

    Reply
  9. [email protected] says

    November 16, 2013 at 5:07 pm

    Beautiful Richa! It looks so so good – I’m putting it on my “must try” list

    Reply
  10. VeggieNextDoor says

    November 16, 2013 at 5:27 pm

    What a beautiful dish! I love the idea of combining beans & potatoes for a healthy, substantial crust!

    Reply
  11. Annie says

    November 16, 2013 at 8:20 pm

    Gorgeous crust! Tempting filling! Thank, Richa, for sharing a scrumptious Main Dish!

    Reply
  12. Vicky says

    November 16, 2013 at 9:19 pm

    Loving this Richa, how inventive!

    Reply
  13. Allison (Spontaneous Tomato) says

    November 16, 2013 at 9:37 pm

    Wow, aloo gobi in pie form! I love it. This is so creative and it looks delicious!

    Reply
  14. vedgedout.com says

    November 16, 2013 at 10:37 pm

    This is so lovely Richa! Perfect comfort food! I love that you always think of so many creative crusts and toppings!

    Reply
  15. Randi (laughfrodisiac) says

    November 17, 2013 at 12:56 am

    Wow! WOW! I want to make this, of course.

    Reply
  16. Hannah says

    November 17, 2013 at 2:01 am

    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.

    Reply
  17. jodye @ whole pure recipes says

    November 17, 2013 at 2:25 am

    What 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!

    Reply
  18. Veganosaurus says

    November 17, 2013 at 3:48 am

    And there you again! Making yet another super creative crust!!! Looks yum, girl. 🙂

    Reply
  19. Betsy DiJulio says

    November 17, 2013 at 1:37 pm

    I love Indian-inspired anything and your creative “pie” looks lovely!

    Reply
  20. Kelli says

    November 17, 2013 at 6:26 pm

    Beautiful! I love the potato & black-eyed pea crust!

    Reply
  21. Gabby @ the veggie nook says

    November 17, 2013 at 8:47 pm

    Beautiful 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 🙂

    Reply
  22. christine says

    November 17, 2013 at 11:20 pm

    wow – this sounds interesting, and looks lovely – but that’s no surprise when it’s you doing the cooking:) thank you for another lovely idea!

    Reply
  23. Kristy says

    November 18, 2013 at 3:47 am

    That potato crust looks insane! I wish I could have a slice (or three) right now! 🙂

    Reply
  24. GiGi says

    November 18, 2013 at 5:38 am

    ooooh I love potato pies and one made with a potato crust…get outta town. this is just chockful of goodness.

    Reply
  25. Rebecca Weller says

    November 18, 2013 at 9:41 am

    Oh this looks AMAZING, Richa! You are so creative! Thank you for the inspiration. 🙂

    Reply
  26. spinachrevolution.com says

    November 18, 2013 at 12:07 pm

    I 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.

    Reply
  27. Caitlin says

    November 18, 2013 at 3:15 pm

    this looks so amazing, lady! how have you not opened a restaurant yet?! making this, for sure!

    Reply
  28. veganmiam.com says

    November 18, 2013 at 3:27 pm

    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!

    Reply
  29. lizziefit says

    November 19, 2013 at 2:31 am

    I bet this is SO tasty! Love that its gluten free too 🙂

    Reply
  30. marfigs says

    November 19, 2013 at 5:23 am

    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 😀

    Reply
  31. acookinthemaking says

    November 19, 2013 at 4:40 pm

    Richa, 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!

    Reply
  32. Glue and Glitter says

    November 19, 2013 at 11:03 pm

    Beautiful! And I love how simple the crust is.

    Reply
  33. Renard Moreau says

    November 20, 2013 at 9:08 pm

    [ Smiles ] That is a very unique way of preparing cauliflower and broccoli.

    Reply
  34. Teresa says

    November 21, 2013 at 2:43 am

    Wow! 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?

    Reply
    • Richa says

      November 21, 2013 at 3:03 am

      you can use more black eyed peas

      Reply
    • Teresa says

      November 22, 2013 at 6:48 am

      Thank you for the suggestion!

      Reply
  35. Richa says

    November 21, 2013 at 3:03 am

    This comment has been removed by the author.

    Reply
  36. Kirsty says

    November 22, 2013 at 3:01 am

    Wow – 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!

    Reply
  37. marfigs says

    November 22, 2013 at 3:13 pm

    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.

    Reply
  38. Anna {Herbivore Triathlete} says

    November 29, 2013 at 7:49 pm

    This is lovely Richa. I have made several of your recipes and they’ve all been fantastic. Happy VVP!

    Reply
  39. Keely says

    December 1, 2013 at 10:35 am

    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.

    Reply
  40. uberdish.ca says

    December 1, 2013 at 1:05 pm

    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!

    Reply
  41. therootoftherootblog says

    December 5, 2013 at 12:11 am

    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.

    Reply
  42. Barbara says

    February 6, 2014 at 1:57 am

    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?

    Reply
    • Richa says

      February 6, 2014 at 2:24 am

      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.

      Reply
    • Barbara says

      February 6, 2014 at 11:14 pm

      Thank you. It baking in my oven now. I did a quick taste of the crust – yum

      Reply
  43. Anonymous says

    March 14, 2014 at 8:57 am

    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.

    Reply
    • Richa says

      March 15, 2014 at 5:28 pm

      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 🙂

      Reply
    • Richa says

      March 15, 2014 at 5:34 pm

      glad you tried it and liked the idea!:)

      Reply
  44. Anonymous says

    May 23, 2014 at 12:40 am

    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?

    Reply
    • Richa says

      May 23, 2014 at 5:21 pm

      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.

      Reply
  45. Eimante Rukaite says

    June 23, 2014 at 2:11 pm

    The 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?

    Reply
    • Richa says

      June 23, 2014 at 4:35 pm

      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.

      Reply
  46. Courtney says

    November 15, 2014 at 2:49 am

    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.

    Reply
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