Vegetarian Entrees

 

 

Veggie Pie with Cheese and root vegetables 

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Description:
Simple, yet tasty. Cheese and veggies go very well together — combine that with a crispy pie crust and I am in heaven. The best thing about this pie is all the possibilities. Root vegetables, grilled vegetables, fresh garden greens, filo pie crust, plain flour pie crust, dairy free puff pastry crust and more. Let your imagination run wild.



Ingredients:
For this recipe you will need

Pie Crust (4 options):

¦Store bought dairy free puff pastry
¦Store bought filo pastry sheets
¦Store bought pie crust
¦Home made pie crust: 1 1/3 Plain White Flour, ½ tsp Salt, 100 g Dairy Free Margarine & 3 tbs cold Water. (all is mixed together and stored cool before baking)
Filling:


Here is where your creativity comes into place, use around 500 grams (½ kilo) of your favorite veggies. For this recipe I used: Zucchini, Baby Tomatoes, Garlic, Onion, Eggplant, Bellpepper and Mushrooms. But other veggies goes well in a pie too: Potato, Broccoli, Cauliflower, Sweet Potato, Leek, Artichokes and much much more.

Cheese Base:

¦50-100 g Butter or coconut oil
¦500 ml Plain Dairy Free Milk/Cooking Cream (I used plain cooking cream made from oats)
¦3-4 tbs Plain White Flour
¦1 Vegetable Stock Cube, Salt, Pepper and/or other spices of your choice
¦Grated Vegan Cheese or Parmasan Powder (to taste)


Directions:
To be baked in:

¦Round pie baking tin 26-28cm / 10-11inch in diameter (oil for greasing)
Directions:

1.Pre-heat your oven to 200C / 390F.
2.Mix all the ingredients for your pie crust or use your store bought pastry. Bake for 10-15 minutes.
3.Clean and peel your vegetables. Cut into desired shapes and just quickly saute' in a frying pan with some oil. (this stage is just to get things going so the veggies will be cooked properly coming out of the oven. If using root vegetables, broccoli or cauliflower boiling/steaming them first is a good thing)
4.Now time to start with the cheese filling. Melt the butter and add the flour while stirring continuously. Start adding your milk/cream some at a time. Add the vegetable cube and spices, remember to stir and stir so this cheese sauce won’t stick and burn. Grate the cheese and ass to the sauce/ sprinkle in your parmesan powder. Taste!
5.Add all the vegetables into the pie crust and pour the cheese filling on top.
6.Cook in the oven for 20-30min until the cheese has set and is golden.
7.Eat with a nice side salad and enjoy.

Tip: If you wait and serve the pie once it has cooled down your pie slices will be perfect, eating it hot straight out of the oven the cheese is more of a sauce than set.




Servings: 4-6


Notes: This recipe originally called for margarine, some of my old recipes call for it, although I always substitute butter or coconut oil for it. These are two natural ingredients that you body can actually assimilate.


Special Diet: Vegetarian


Category: Vegetarian Entrees

Submitted By: by Emma Björkman



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