Dairy-Free | Gluten-free | Vegan
PREP: 40 MINUTES
COOK TIME: 20-25 MINUTES
Recipe by Laura Scherian
Wowsers! I surprised myself with this one, absolutely delicious. This bottomless vegetable pie is not just for those following a vegan diet, it is for everyone. As the weather is cooling down, a pie is definitely something to warm your soul. The flavours are inspired by the Indonesian dish, Gado Gado. Typically, Gado Gado is a hearty salad with a mixture of seasonal cooked and fresh vegetables, a hearty peanut sauce and variable proteins, such as tofu and boiled eggs. I am not usually one to venture too far from the traditional structure of a dish. However, this recipe is an exception, these flavours work so well wrapped in pastry!
In this recipe I have used Well & Good gluten free pastry flour. However, I have also done a variance with spelt flour and taken a short cut with bought frozen pastry. So, whatever works for you! I chose to do mine without a bottom, to reduce the amount of pastry and increase the amount of filling. However, if you wish, feel free to fully dress your pie! You can literally throw in any vegetables you have, and choose your desired spice, depending on the crowd you are feeding!
Tip: make double the mixture and freeze it for an easy mid week dinner. Lift out of freezer, defrost, top with pastry and shove in the oven!
- 2 cups Well & Good pastry flour + extra flour for dusting
- 2 Tbsp. OWN coconut oil, semi solid
- 200ml water
- 2 Tbsp. Spiral organic sesame oil
- 175-200g Organic tofu, diced in 1cm cubes
- 1 organic onion, diced
- 2cm nob of organic ginger, grated
- 2 organic garlic cloves, crushed
- 1 -2 Tbsp. Simply Organic curry powder
- 1 organic carrot, cubed
- 1 cup organic green beans, cut into 1cm lengths
- 1 cup sweet potato, cubed
- 1 cup organic cauliflower, cubed
- 1 tsp. Simply Organic chilli flakes or 1-2 tsp. chilli paste or 2 Tbsp. Ozganics sweet chilli sauce (depending on what level of HOT you like)
- 1 Tbsp. Spiral organic tamari
- 1 can Absolute Organic coconut cream
- ½ cup OWN peanut butter
- Preheat oven to 200o
- In a large fry pan heat 1 tablespoon of sesame oil over medium heat. Add tofu and cook until lightly brown, then remove from pan.
- Add remaining tablespoon of sesame oil and sauté onion until soft. Add garlic and ginger and cook for another minute. Now add the curry powder and cook until fragrant.
- Add all vegetables to pan and cook until slightly softened, about 10 minutes.
- To the vegies, add coconut cream, peanut butter, tamari, chilli flakes or chilli paste or sweet chilli sauce, simmer for approximately 10-15 minutes until sauce thickens and vegetables are cooked.
- Whilst the mixture is simmering prepare the pastry. In a large bowl combine pastry flour, coconut oil and water. Mix by hand for an elastic dough.
- Dust bench with some flour and roll out pastry. Pour filling into desired pie dish and lay pastry over the top. Mould to the edges and decorate as you wish, just make sure there is a slit in the top to let the air out of the pie.
- Brush the pie with some melted coconut oil and bake in the oven for approximately 20-25 minutes or until golden brown.