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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. #glutenfree #veganricha #vegan
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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
Cook Time50 minutes
Total Time1 hour 50 minutes
Course: Pie
Cuisine: fusion
Servings: 4
Author: Vegan Richa

Ingredients

Crust

  • 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
US Customary - Metric

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

Serving: 2g | Calories: 240kcal | Carbohydrates: 43g | Protein: 14g | Fat: 2g | Sodium: 773mg | Potassium: 1131mg | Fiber: 9g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 62.5mg | Calcium: 103mg | Iron: 7.5mg