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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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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 torice 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 FrittersGF
Broccoli Dal – Broccoli in Lentil and Mung Bean Stew GF
GF
More Cauliflower goodies..
This Gobi Aloo Lentil hummus wrap
Cauliflower crust PizzaGF
Chickpea Quinoa Chard Crust topped with roasted CauliflowerGF
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, myVegan Indian Sweets EBookis available onthis page. I added a few reviews and will keep adding more as I get them. 15 Indian sweets have been vegan-ized andyieldgreat 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
Recipe Card
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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 hour hr
Cook Time50 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Pie
Cuisine: fusion
Servings: 4
Calories: 240kcal
Author: Vegan Richa
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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 240Calories 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.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Roni
looks amazing… can it be baked as a cutlet?
Reply
Eve
Hi there!
This recipe looks great!
However, can I replace the black eyed beans with other beans? Such as black beans? Or even with lentils?Thanks a lot!
Reply
Richa
yes, black beans, white beans or chickpeas
Reply
Alyssa
Thank you! I didn’t see your response in my reply from a minute ago.
Reply
Alyssa
My question too!!
Reply
Patricia Duncan
This is a breat combo. I find that a layer of tomatoes under the topping is great, or any other cooked veg or nut or lentil mix. Good way to use leftovers as a layer!Reply
Richa
Thats a great idea !
Reply
Seeta
Can we do this in a pan, non conventional oven or cooker
Reply
Richa
yes, cook the broccoli cauliflower mixture with a tsp of oil in a skillet, covered over medium heat for 3 to 4 minutes. Let it sit for another 2 minute then fluff.
Use the crust mixture to make flat patties and pan fry. Serve the patties topped with the broccoli cauliflower mixture and sauces or chutneys.Reply
VeganJogger
Does anyone know the calorie and carb content for this recipe?Reply
Frances
Looking forward to try this. What about using sweet potatoes?
Reply
Richa
Hi Frances, sweet potatoes are too soft and mushy and will end needing some oats, breadcrumbs or other dry ingredients to give the crust the hold as well as keep it dry. For eg, patties made of just potatoes hold up fine but with sweet potatoes they are mushy and break easily.
Reply
Melanie
I love the idea of glutenfee baking. I tried this receipe for the crust, but I used a variation of your Ethiopean stew as filling. I had some savoy cabbage at home and thought that might be a perfect combination. And it was absolutely delicious.
This is what it looked like:
https://leckerlife.com/2015/12/03/ethiopische-wirsing-karotten-tarte-mit-kartoffel-bohnen-teig/
However, I had some problems with the crust. It was stout and crispy on the sides, but the bottom was still soft. I couldn’t cut it properly without making a desaster of it. Do you have any idea for the crust? I will definitely give it another try.Reply
Richa
looks great! there was probably some extra moisture in the crust or in the filling. You can bake it longer, or you can prebake the crust for 15 to 20 minutes so the center is somewhat set, ten add the filling and bake, so you can be sure that the crust is not soft.
Reply
Melanie
I did prebake the crust for 15 minutes, but I will prebake it even longer next time. That might do the trick. Thank you.
Reply
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