Vegetables are roasted, pureed, mashed, stacked and roasted to create a unique pie. Have you ever had to eat soft foods? Maybe dental work, wisdom teeth, braces, lack there-of, from babies to elderly and everyone in-between I give you a soft pie. My husband and I recently had dental work and to make things more interesting I thought I'd try my hand at this Layered Vegetable Pie now Pureed with Gravy on top for good measure.
It tastes like Mashed Potatoes & Gravy got married in a pie and a lot of other delicious flavors joined the party. It's amazing. It's actually really good! We both loved it. Plus, you get a lot of nutrition from the wide variety of vegetables. Cauliflower, carrots, peppers, onion, garlic, turmeric, herbs & spices, zucchini, mushrooms, tofu, a cashew cheese and more. Of course if you don't need to eat soft foods, then just stack the roasted vegetables whole for a hearty pie. You could roast the cauliflower into steaks. Yum! So get creative, have fun and you got to at least do the mashed potatoes and vegan cheese on top - I think you'll be seeing that again. Oh yum! Next week is DESSERT! So don't fret. My love, Christa
Preheat the oven to 400 degrees F. Lightly grease a baking tray.
Add the vegetables for roasting to the try, lightly drizzle a little olive oil and the salt, pepper and herbs to taste. A little sprinkle of each.
Roast for 45 minutes to one hour until golden. Set aside.
For the peppers roast them over a flame such as a gas stove until blackened. Place in a plastic bag, seal, set aside for 10 minutes. Use a paper-towel to remove the skin or running water. Slice them open, remove the seeds. Set aside.
Mashed Potatoes & Cauliflower
Fill a large pot with water, add the chopped potatoes. Season with salt, pepper and add the garlic cloves. Bring to a boil. Cook for about 20 minutes until they are very tender. Drain the water. Mash with the dairy free milk, add salt and pepper to taste. Feel free to add herbs, nutritional yeast, earth balance etc. Season to taste. Set aside. Do the same thing with the cauliflower at the same time, they may take slightly less time. Feel free to mash in a food processor.
Green: 1/2 of the Cauliflower puree to a food processor with the roasted zucchini, poblano pepper, 1/4 of the roasted onion and a few cloves of the roasted garlic. Optional: 1/4 to 1/2 tsp spirulina. Process until smooth. Mix in 1/2 cup vegan cheese at the end. Set aside.
Yellow-Orange: The other 1/2 of the cauliflower purree in a clean food processor with the roasted carrots, 1/4 of the roasted onion and a few cloves of the roasted garlic with 1/2 tsp turmeric powder. Process until smooth. Set aside.
Mushrooms & Crumbled Tofu
Add the mushrooms to a food processor. Pulse to a fine consistency.
Heat a skillet over medium heat, add some olive oil or go oil-free with vegetable broth.
Add the pulsed mushrooms, the seasoning / herbs, mix occasionally, cook for 5 to 7 minutes.
Add the tofu, the soy sauce, mix and cook for 5 minutes.
Mix the mushrooms, roasted onion and garlic in a food processor, pulse until fine or chop finely.
Saute in the olive oil over medium heat for 5 minutes.
Add the roux ingredients to a small bowl, mix until smooth. Add to the mushrooms, cook for 2 minutes.
Add the broth and soy sauce, season to taste.
Cook for 20 minutes on low or until desired consistency. Will thicken as it sets, feel free to use a starch slurry to thicken further.