Easter Holiday Veggie Pot Pie. Full of flavor and the colors of Spring.
I sprinkled my crust with a pinch of brown sugar before baking. It gives the crust very little sweet but helps to harden the bottom. The sugars caramelize and crispen. Don’t worry about ‘cooking’ the sweet potatoes in the initial baking either. The pie will cook for an additional 45 minutes or so after it’s filled and they’ll have plenty of time to cook through by the time its all done.
The crust is pretty simple, the sweet potato grating will burn some calories. You can use a food processor to shred them if you have a good one. Mine just makes the shreds too short and mushy so I did mine by hand. I used one Very large sweet potato to make the 3 cups and had a little left over. You’ll need to bake the crust prior to pouring in the filling to make it firm. This isn’t a Quiche though. It will be more firm if you let the pie cool some, like a lasagna, it holds up better on a plate if it’s had time to sit 30 minutes or so prior to cutting a slice.
- 3 cups raw Sweet Potato - shredded with a cheese shredder / large holes
- 3 Tbs. melted Coconut Oil
- Pinch of Brown Sugar (optional)
- 3 Tbs. Whole Flax Seed
- Salt / Pepper
- 2 Tbs. Oil - I used Walnut
- 2 Parsnips, peeled and sliced to 1/2 inch
- 1/2 Onion, chopped
- 1 Baby Eggplant, large diced
- 1 cup of Mushrooms, chopped - I used Baby Bellas
- 2 cups of chopped Red Cabbage
- 12 oz. Soy Beef Crumbles (optional)
- 2 Tbs. BBQ Rub
- 2 Tbs. Nutritional Yeast
- 1/3 Cup Water mixed with 2 Tbs. Ground Flax Meal
- Salt / Pepper to taste
- Extra Water for sautéing the veggies
- For the Crust, mix all the ingredients, except for brown sugar, in a bowl. Pour into a pie plate and press to cover sides & bottom. Using a glass or other flat surface, press the mixture flat and firmly onto the bottom of the plate. Use your fingers to press the mix onto the sides. Sprinkle the bottom of the crust with a pinch of brown sugar. Bake, uncovered for 20 minutes at 350. Watch that the top edges don't burn.
- For the Pie, sauté the vegetables in the oil until softened. Add in a little water if they get too dry but you don't want them soggy. Add in the BBQ rub and Soy Meat. Remove from the heat and then stir in the Flax / Water mixture. Stir to blend and then let cool while you bake the crust. Add the sautéd mixture to the pie crust. Cover loosely with foil and bake the pie for 30 minutes at 400 degrees. Remove the foil and bake an additional 10 minutes to brown the top slightly. Let the pie cool for about 30 minutes before serving to firm.
- Use a variety of vegetables to fill up this savory pie. It yields to any number of root vegetables, celery, potatoes (I would cook the potatoes seperately first), with or without the soy-beef crumbles, it makes a wonderful holiday pie.
More from my site
- Roasted Carrots & Kale with Deli Style Mustard Sauce
- Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles