Gluten Free Vegan Cauliflower portobella mushroom pie in grated potato crust recipe
Vegan Potato Crust:
2 cups grated packed raw potato (with skin)
1/2 cup grated onion
2 garlic cloves, minced
1/2 tsp. salt
1 tbsp. ground flax whisked with 3 tbsp. water, and let sit
teff flour

Vegan Filling:
1 tbsp olive oil
1 cup chopped onion
2 medium cloves garlic, minced
1/2 tsp salt
Leftover broccoflower stalk from 1 medium head, chopped (or cauliflower stalk)
1 whole portobella mushroom, stalk separated and minced. Slice the cap and cut into bite size pieces.
1 carrot, peeled and chopped

Un-cheese vegan sauce:
1 1/4 cup soy milk
1 cup filtered water
3 tbsp raw cashew nuts, ground into a powder
1 tsp. salt
1/8 tsp pepper
sprinkling nutmeg (optional)

Gluten-free vegan roux base:
3 tbsp. oil
1/4 cup teff flour or other whole grain gluten-free flour
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp garlic powder
1-2 tbsp. nutritional yeast
dash apple cider vinegar

Optional (but desirable!)
1 slice Leftover Gluten free bread, crumpets, or plain waffles, toasted and ground in food processor with seasoning and a dash of olive oil to make breadcrumbs. Or use pre-made GF crackers, crumbled.

Avocado slices (if you like them!)

Grease pie pan with oil or nonstick cooking spray.

Grate potatoes and rinse in cold water, then drain. Grate an onion in your food processor and mix with potatoes. Add minced garlic, salt, and flax egg substitute. Mix together thoroughly, then add a little teff flour (or other whole grain GF flour) and work it through the mixture. Spread out evenly in your greased pie pan to make a pie crust, working up the sides of the pan. Bake at 400 degrees F for 30 minutes, lower temperature to 350 and baste with olive oil (seasoned with favorite seasoning blend if desired) and bake for another ten minutes.

To create your filling, sautee onion and garlic in olive oil that has been heated in a cast iron pan. When onion begins to look translucent, add the broccoflower stalk and the minced portobella mushroom stalk. Cover and let cook for 5-7 minutes. Add your portobella mushroom cap slices, cover, and let cook for a few more minutes. Add carrot, mix and let cook for a little longer or until carrot loses its bite. Take off burner and reserve.

Combine your un-cheese vegan sauce ingredients (from soy milk to nutmeg, but be sparing with the latter) in a blender and give it a whir until ingredients are thoroughly combined.

Heat your olive oil and then add your teff flour (you may use less if desired). Mix into a paste and heat on burner, letting flour mixture develop flavor as it heats. Season with salt, pepper, and garlic powder. Slowly add the un-cheese vegan sauce to the roux, whisking as you add and make a “white” sauce without any lumps. Add nutritional yeast and a dash of apple cider vinegar. Taste and correct any seasonings. If mixture is too thick you can add water.

To assemble, Add teff “white” sauce to your filling ingredients slowly, adding one layer at a time and combining thoroughly. When filling is as “saucy” as you like, stop, even if you have extra sauce. Pour filling into pie pan. If you like you can top the pie with your GF breadcrumb topping or crumbled crackers. Otherwise, don’t worry about it. Bake in oven at 350 for 30 minutes or so. When pie seems adequately baked, remove from oven. If you didn’t top with bread crumbs, you can add avocado slices to make it more visually appealing.

Enjoy! Pie will firm after cooling in the refrigerator, but you can also eat it hot from the oven.