Layered Vegetable Puréed Pie with Gravy

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 

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Layered Vegetable Puréed Pie with Gravy

Yield: 8-10

Author: Christa Clark

ingredients:

Roasted Vegetables

• 1 Onion - Sliced in Quarters
• 1 Head Garlic - Slice end off
• 1 Zucchini or 2 Small - Sliced in half
• 4 Carrots - Sliced in half
• 2 Poblano Peppers
• To taste:
• Salt, Pepper, Basil, Thyme, Rosemary

Mashed Potatoes

• 8 Cups Potatoes - Peeled, Diced in 1/2" Pieces
• 2 Cloves Garlic
• 1/2 to 1 Cup Dairy Free Milk
• Salt and Pepper to taste

Mashed Cauliflower

• 1 Head Cauliflower
• 2 Cloves Garlic
• 1/4 Cup Dairy Free Milk (+ more if needed)
• Salt and Pepper to taste

Mushrooms & Crumbled Tofu

• 6 Button-cap Mushrooms - Ends Sliced off
• 2 Tbsp Soy Sauce
• 1 Block Silken Tofu or preferred
• Pinch of:
• Salt, Pepper, Basil, Thyme, Rosemary, Sage

Cashew Cheese

• 1 1/2 cups Cashews, Soaked until soft 
• 3/4 Cups Dairy Free Milk, unflavored
• 1/4 Cup Lemon or Lime Juice, Fresh
• 2 Tbsp Soy Sauce or Coconut Aminos
• Opt: 2 Tbsp Nutritional Yeast 
• Opt: Drizzle of Olive Oil
• Blend until smooth, set aside. 

Gravy

• 1 Tbsp Olive Oil
• 1/2 Roasted Onion
• 4 Cloves Roasted Garlic or regular
• 3 Cups Vegetable Broth
• 1/3 Cup Soy Sauce (Low Sodium) or Coconut Aminos
• 6 Mushrooms (button-cap or preferred)
• Salt and Pepper to taste
• Roux:
• 6 Tbsp Flour of choice (or starch and omit oil)
• 6 Tbsp Water
• 2 Tbsp Olive Oil

instructions:

How to cook Layered Vegetable Puréed Pie with Gravy

Roasted Vegetables

1. Preheat the oven to 400 degrees F. Lightly grease a baking tray.
2. 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. 
3. Roast for 45 minutes to one hour until golden. Set aside.
4. 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

1. 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. 
2. 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. 
3. 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

1. Add the mushrooms to a food processor. Pulse to a fine consistency.
2. Heat a skillet over medium heat, add some olive oil or go oil-free with vegetable broth. 
3. Add the pulsed mushrooms, the seasoning / herbs, mix occasionally, cook for 5 to 7 minutes. 
4. Add the tofu, the soy sauce, mix and cook for 5 minutes. 
5. Set aside. 

Gravy

1. Mix the mushrooms, roasted onion and garlic in a food processor, pulse until fine or chop finely. 
2. Saute in the olive oil over medium heat for 5 minutes.
3. Add the roux ingredients to a small bowl, mix until smooth. Add to the mushrooms, cook for 2 minutes.
4. Add the broth and soy sauce, season to taste. 
5. 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. 

Layered Vegetable Pie Purée with Gravy

1. Preheat the oven to 350 degrees F.
2. Lightly grease a 8 x 8 cake pan, large pie pan, or even a 9 x 13 dish. Layer it anyway you see fit! Here is one way...
3. Layer 1/2 of the mashed potatoes on the bottom, I didn't do this but do recommend it for greater durability. 
4. Add 1/2 of the green cauliflower mixture on top. 
5. Top with 1/2 of the vegan cheese and spread out carefully.
6. Add 1/2 of the tofu and mushroom mixture, squeezing out any excess moisture first. 
7. Add the bright orange-yellow mixture on top, all of it.
8. Then the rest of the green, the rest of the tofu.
9. Top with the balance of the mashed potatoes and top with the vegan cheese.
10. Use your fork to make a design if desired. Bake for 30 to 35 minutes. 
11. Cool for 15-20 minutes. Slice and serve with gravy on top! 

NOTES:

When storing in the fridge place a paper-towel in the bottom of the dish to absorb excess moisture.

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