Root Vegetable Pie with Polenta Crust (Oven Version)

[Guest guest]

> Would you consider sharing your recipe for the oven version of your

> casserole?

 

Here it is - the oven version. The original was from Paul Gayler's _Ultimate

Vegetarian Cookbook_ but I have veganized it in the obvious places and

made some minor adjustments to taste (eg more garlic).

 

ROOT VEGETABLE PIE WITH POLENTA CRUST (VEGAN)

 

6 Tbsp olive oil

1 lb mixed root vegetables scrubbed and diced (I use a mix of baby carrots,

parsnips and turnips and sometimes jersualem artichokes - but these last

have to be peeled.)

1 onion, chopped

2 or 3 large cloves garlic, chopped

1/4 small white onions, peeled

1/4 pound chestnut mushrooms (I use whatever I can get)

15 oz can cannellini beans, drained (again, I sometimes substitute)

2/3 cup red wine

2-1/2 cups rich dark homemade veg stock (he has his own recipe but I just

make my own out of all the usual suspects including mushrooms)

2-1/2 cups tomato passata

salt and pepper

 

For the Topping:

 

substitute for 2 eggs

1/4 cup plain soygurt

1-1/4 cups grated soy 'cheddar' (I skimp on this anyway)

1/4 cup instant polenta

1/4 all-purpose flour

1 tsp baking powder

 

In a large pan, cook onion and garlic on medium until soft and then add all the

vegetables (not the beans yet) and stir for another 8 to 10 minutes until

slightly coloured and a bit soft.

 

Now add the beans and the liquids, including the passata and bring to a boil,

add salt and pepper to taste and put in a 9-inch ovenproof casserole and

bake for 25 minutes at 375 degrees.

 

Prepare the topping while the casserole is in the oven: whisk the egg

substitute together with the soygurt and stir in half of the cheese and all of

the

other ingtredients.

 

Take the casserole out of the oven and spread the topping over the top and

sprinkle with the rest of that cheese. Quickly return to the oven and bake for

another 25 minutes or so until it has turned a lovely golden brown.

 

Best, Pat