Vegan version of meat pie

 Made with cauliflower, walnut and quinoa 

Vegan version of meat pie

Yield 2 pies

Ingredients 

1                                                               Cauliflower

2 cups                                                     Walnut

1 cup                                                       Soy milk

1 cup                                                       Water

1 cup                                                       Quinoa

3                                                              Scallions 

2                                                              Garlic cloves

1 or 2 teaspoon(s)                                Seasoned  vegetable  Base 

1/2 teaspoon                                         Salt  

1/4 or more teaspoon                         Cinnamon

1/2 teaspoon                                         Nutmeg 

1/2 teaspoon                                         Ginger

1/8 teaspoon                                         Cayenne 

Freshly ground black pepper to taste. 

Directions 

Bring to a boil 1 cup of water, 1 cup of soy milk, 1 or 2 teaspoon(s) of vegetable base and 1/2 teaspoon salt to a boil in a large pot.  Add 1 cup quinoa, 1 cauliflower cut in florets, 2 cups of walnut, 3 scallions and 2 garlic cloves.  Bring back to a boil and reduce to simmer for 15 to 20 minutes, until the liquid is absorbed. 

Preheat the oven at 450°F.(230°C.)

Transfert to your food processor and pulse 6 or 7 times (food processor is better than the blender here, you might have to do half at a time).  Fill 2 pie crusts, cover with another one and bake for 15 minutes or until gold and flaky.

On Chritmas eve, the meat eaters had a piece of the traditional one and a piece of this one and everybody liked it.

We had it with 3 bean salad and later during the week I had it with beets.

Let me know if you try it.

If you are interested in my pie crust recipe, here it is:

Easy pie crust

Yield 3 double  crusts 

Ingredients 

5 1/2 cups and more to roll                     All purpose, unbleached flour

2 teaspoons                                                  Salt

1 lb                                                                 Shortening 

1 tablespoon                                                Vinegar 

1                                                                     Egg

                                                                       Warm water 

Directions 

In a big bowl, mix the flour and salt, add the shortening and cut with a pastry dough cutter or two knives, until pea size crumbs.  Shape a well.

In a big measuring cup beat the egg with the tablespoon of vinegar and add warm water to have 2 1/2 cups of liquid.  Mix well and pour in the flour well and on the side of the bowl.  Mix gently with a spatula until everything is wet.  Cover and put in the fridge for at least 3 hours.

Divide in 3 by making a Y with your hand then divide each section in 2.  Roll using a good amount of flour on your hands, roll and surface.

You need 2/3 of it for this recipe.  You can keep the rest for up to a week in the fridge and for months in the freezer.  It's good for savory and sweet pies alike.

If you like this recipe please share and if you like the idea of cooking healthy, even for your picky ones, subscribe to my blog.

Update March 2023

My grand niece loved it! 😍