Vegan Squash Pie with Cauliflower Crust

The fall brings us so many wonderful vegetables to enjoy and incorporate into our lives and recipes. If you are like me, squash is one that I love to cook with, its so versatile, you can make a sweet or savoury dish with it, like Vegan Squash Pie with Cauliflower Crust.

Recently I made this wonderful savoury pie with some organic squash. The crust is made with almond meal and cauliflower, gluten-free and nutritious. Does it get any better?

I found the recipe on One Green Planet and want to acknowledge all the wonderful recipes and health tips they share with their followers. Such an awesome website. http://www.onegreenplanet.org/

I hope you enjoy this Vegan Squash Pie as much as I did and do……

Vegan Squash Pie with Cauliflower Crust

There are three components to this pie and they all works together beautifully. First you will create the gluten-free crust, next the filling and last the topping. I learned a few tips when I made the pie and will share them below. Have fun!

As usual, I doubled the recipe and froze one of the pies for later…this is the single version of the recipe.

For the gluten-free crust you will need:

• 1 head of cauliflower (organic if possible)
• 3/4 c ground raw almonds (you can grind them in your food processor or coffee grinder – few at a time)
• 3 T of chia seeds plus 9 T of water
• A pinch of salt

To Make the Crust:

1. Preheat the oven to 400°F.
2. Mix the chia seeds and water together and place in the fridge for about 10 minutes.
3. Line a large pie plate with parchment paper and lightly grease the paper with oil.

4. 

   Chop the cauliflower, place in a food processor and blend until it has a rice-like consistency. You can also use a hand-held blender if you don’t have a food processor.

5. Measure out 3 cups of the cauliflower mixture and place it in a large mixing bowl.
6. Add the ground almonds and salt and mix together with your hands.
7. Next add the chia and water mixture and mix with your hands until everything is nicely combined.

8. 

   Evenly spread the mixture into the pie pan, going as high up the edge as possible, just as you would with a traditional sweet pumpkin pie. Make sure the crust is not too thick.

9. Place in oven and bake for about 25-30 minutes.
10. While the cauliflower pie crust is baking away, start making your filling.

For the pie filling you will need:

• 1 3/4 c butternut squash peeled and chopped
• 1/4-1/2 c vegetable stock. You can use bouillon cubes or Better Than Bouillon Base with water
• 2-3 T of almond milk or other non dairy milk
• 2 T of ground chia seed plus 6 T of water (you can grind your chia in your coffee grinder)

• 

  4-5 whole chestnuts (cooked, peeled and ready to use). I got my chestnuts from an Asian market.

• A pinch of nutmeg
• A pinch of cinnamon
• 1-2 T of olive oil

To Make the Filling:

1. Boil your chestnuts in water until they are relatively soft when you poke them with a fork. This takes at least 30 minutes, make sure you keep plenty of water in the pot.
2. When they have boiled, take out of water, cool a little and then peel. Scoop the chestnut meat out of each nut.
3. Combine the ground chia seeds and water in a small dish and set aside.
4. Peel the butternut squash and chop into small pieces.
5. Place the squash, nutmeg, cinnamon and vegetable stock into a saucepan and bring to a simmer.
6. Cook for about 20 minutes until the squash is nice and soft.

7. 

   

   Remove the squash from the heat, add the milk, chestnut meat, oil and purée with a handheld mixer until smooth.

8. At this point, your pie crust should be done and out of the oven.
9. Fill the pie crust with the mixture.
10. Put the pie back in the oven, reducing the temperature to 350°F and bake for about 30 minutes.

Topping 

The topping really makes the dish. It adds flavour and texture to what could be considered a boring dish and really elevates the whole dish to another level.

• 

  1 Portobello mushroom per two servings of pie, cut into 1/4 inch thick strips

• 2-3 T of olive oil
• 4 medium kale leaves, washed and finely chopped
• Salt and Pepper to taste

To Make the Topping:

1. Place a small frying pan on medium heat. Add the oil, then the mushrooms with a pinch of salt and stir fry till almost cooked

2. 

   When the mushrooms strips are turning a light golden brown, add the chopped kale and continue to stir fry for about a minute

3. When the kale is starting to wilt nicely and the mushrooms a golden brown, it is done.
4. Take pie from oven when it is done, cut into pieces, top with the mushrooms and kale and serve.
5. Really nice to serve with a fresh salad to add colour and texture to your meal.
6. If you have some leftover pie, just fry up some more portobello mushroom and kale and eat the next day. I just warmed my pie up in the toaster oven and it was even better the second day.

   

7. Fabulous Vegan Squash Pie with Cauliflower Crust!