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Cauliflower Potato Pie, Vegan and Vegetarian pie recipe, meatless pie, potato and beans crust, vegan, gluten free keto pot pie, vegan tart, weekend brunch, weeknight dinner
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5 from 19 votes

Vegan Cauliflower Potato Pie | Cauliflower Broccoli Potato Bake | Savory Pie

Cauliflower Potato Pie is a delicious vegan or vegetarian savory pie that is hearty and satisfying with a crispy crust loaded with flavorful filling. This pie will be a super hit at your dinner table this Thanksgiving and Christmas Holiday. The recipe is vegan, flourless and gluten-free.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Entree, Lunch, Main Course
Cuisine: American, Italian
Diet: Vegan
Servings: 8 people
Calories: 116kcal
Author: Kushi

Ingredients

For the Pie crust or Pie base

  • 2 medium Potatoes
  • ¾ cup Great northern beans (use canned or cooked beans of your choice)
  • 1 teaspoon Salt
  • 1 teaspoon Tandoori masala or Curry powder or garam masala powder
  • 1 teaspoon Cayenne powder or red chile powder or paprika, adjust to taste

For the Pie filling

  • ¼ medium Broccoli
  • ¼ medium Cauliflower
  • 1 Green chile or serrano or jalapeno, finely chopped
  • ½ teaspoon Garlic powder
  • ½ teaspoon Red chile powder or cayenne or paprika (adjust to taste)
  • 2 tablespoon Cooking oil Butter or Vegan butter, plus additional to grease the pie pan
  • ½ teaspoon Salt

For pie garnish and side

  • ½ medium Tomato chopped
  • 2 strands Cilantro or Coriander leaves
  • 2 tablespoon Parmesan cheese or vegan cheese
  • ½ cup Pasta sauce or Marinara

Instructions

Step 1

  • I have soaked and pressure cooked great northern beans for this recipe. You can use even canned ones. Also feel free to use any beans of your choice. (see tip)
    ¾ cup Great northern beans
  • Peel and chop potatoes to medium chunks. Cover it with lid and cook it in a microwave safe bowl for about 4-5 minutes. Cook the potatoes in the way you prefer.
    2 medium Potatoes

Step 2

  • Preheat the oven to 375 degrees F.
  • In the bowl, add the cooked potatoes (from Step 1), beans (from Step 1), salt, tandoori masala, and red chile powder.
    1 teaspoon Salt, 1 teaspoon Tandoori masala, 1 teaspoon Cayenne powder
  • Using a potato masher (or hands), mash until smooth.
  • Grease a tart (or pie) pan with butter or oil and lightly dust with flour.
    2 tablespoon Cooking oil
  • To the greased tart pan, transfer the mashed potato and bean mixture. Using your fingers spread the mixture to form a base (and sides) approx 5 mm thick
  • Spread a parchment paper large enough to cover the base and sides of the pie crust. Fill with baking beans (or uncooked rice) and blind bake this for about 15 minutes. Then, remove the baking rice and parchment paper, and continue to bake for another 5 minutes.

Step 3

  • While the base is baking, finely chop florets of cauliflower and broccoli in a food processor. It should have the texture of broken rice or coarse semolina.
    ¼ medium Cauliflower, ¼ medium Broccoli
  • Transfer this to a non-stick pan on medium-high heat, along with 2 tablespoon of vegan butter.
    2 tablespoon Cooking oil
  • Add chopped green chile, garlic powder, cayenne powder, salt, and sauté for about 8-10 minutes. Remove from heat.
    1 Green chile, ½ teaspoon Garlic powder, ½ teaspoon Red chile powder, ½ teaspoon Salt
  • Once the base is ready, remove it from oven.
  • Spread the filling on top of the crust. Now, bake this in a 350 degrees F preheated oven for 20 minutes.
  • Immediately garnish it with chopped cilantro, and grated vegan (parmesan) cheese.
    2 strands Cilantro, 2 tablespoon Parmesan cheese
  • Allow it to cool for 10 minutes before serving.
  • Cauliflower Potato Pie is now ready. Serve this with some extra fixings of tomatoes, freshly grated vegan parmesan cheese, and some spicy pasta sauce.
    ½ cup Pasta sauce, ½ medium Tomato

Notes

  • If you do not have canned beans soak ½ cup dry-beans for 6-8 hours, preferably overnight. Cook on medium heat in a pressure cooker (with water approx 2 cups of water) for 2 whistles. Remove from flame and let the pressure release completely on its own while cooling.
  • You can substitute great northern beans with black beans, chickpeas, black eyed peas, kidney beans. the taste may vary accordingly
  • You can also cook the potatoes in pressure cooker along with the beans or in a pot or any preferred way. You should cook the potatoes till its easy to mash. 
  • Vary the spices as per your taste. My family loves it spicy. Vary the chile powder and green chile to taste. 
  • You can even skip broccoli and add only cauliflower to the pie.
  • If you like a very crispy crust then bake for some additional 5 or 10 minutes.
  • To make a spicy pasta sauce, add a pinch of cayenne, garlic powder, and salt to regular pasta sauce and simmer it in a pan on medium-high heat for 2-3 minutes. .

Nutrition

Calories: 116kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 567mg | Potassium: 471mg | Fiber: 4g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 39mg | Calcium: 46mg | Iron: 1mg