Tuesday, 10 September 2013

Bean and Broccoli Pie

 After making the Latke Breakfast Pie and the baked beans, I still had about 2 cups of beans left to use up before they got funky.  I also had that light puff pastry crust to use, and a head of broccoli that was getting a little sad.  So pie was a pretty obvious choice.

I used the bean, leek and mushroom pie (I'm too lazy to look at the actual name of it) from Vegan Brunch as a guide.  Instead of walnuts (I'm allergic), I used almonds (not allergic and had them to hand), and I used broccoli in the filling instead of leeks and mushrooms.

Bean and Broccoli Pie
with thanks to Isa Chandra Moskowitz

1 pie crust, ready made or homemade*
1 medium-large head of broccoli**
1 c roughly chopped almonds
2 c cooked haricot beans (navy beans in the US) with liquid***
1/4 c nutritional yeast
3 tbsp cornstarch
1 tsp salt
1/2 tsp garlic granules (or powder)
1/2 tsp onion granules (or powder)
extra water as needed for blending

Preheat the oven to 375F/190C/gas mark 5.  Press your crust into a 9" or larger pie plate (I have a 10 or 11" plate, so you might have some leftover filling if yours is 9").

Chop your broccoli into smallish pieces and steam for 5-10 minutes.  Make the filling while the broccoli steams.

Blend the almonds until they're finely ground and sorta sandy.  Add the beans and bean liquid and blend until relatively smooth.  Add a bit of water if they don't blend easily.  Add the rest of the ingredients and blend until incorporated.  Pour the filling into a medium bowl and fold in the broccoli, then pour the mixture into the prepared pie plate.

Bake for 35-45 minutes or until the crust is browning and the filling is relatively firm.  Remove from the oven and let cool for 10 minutes.  This will allow the filling to set a bit more.

I served this with green beans cooked relatively similarly to the garlic green beans in Quick and Easy Vegan Celebrations.  Mike liked it so much that he actually suggested I make it again, though with a different vegetable.  He thought it tasted like chicken pie, so I bet it would be even more like chicken pie with some soy curls or light TVP chunks soaked in chicken-flavour stock.

I had some leftover dough, so I mixed about a tablespoon of Vitalite, 3 tsp of sugar, 1/2 tsp of cinnamon and 2-3 tbsp of chocolate chips, put it in the middle of 2 scraps of dough, rolled them up (sorta), and baked in the oven after the pie came out.  And it was amazingly delicious.  I'm actually a little impressed at how great today's evening meal turned out.

In that spirit, what was the best meal that you made up on the fly?

*If you care about crustiness, you might want to blind bake the crust for 10 minutes or so before adding the filling.
**I just used the florets, so if you use the stem, you could get away with a smaller head of broccoli.
***Because you include the liquid, it's probably best to use homemade or tinned organic beans.

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