This recipe is from one of my favorite plant-based cookbooks, How It All Vegan, by Tanya Barnard & Sarah Kramer:
Roasted Veggie Topping:
Ingredients
- 1 med carrot, chopped
- 1 sm zucchini, chopped
- 4 mushrooms, quartered
- 1 sm green pepper, sliced
- 1 sm red pepper, sliced
- 1 sm red onion, chopped
- 2 cloves garlic, minced
- .5c water
- 1.5 tbsp tomato paste
- 1 tsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 4 leaves fresh basil, finely chopped
- 4 Roma tomatoes, chopped
- salt (to taste)
- pepper (to taste)
Preparation
- Preheat oven to 450 degrees
- In a lg bowl, combine carrots, zucchini, mushrooms, peppers, onions, and garlic
- Drizzle lightly with olive oil and mix well
- Lay veggies out on a cookie sheet or lasagna pan and roast in the oven for 15-20 minutes, stirring occasionally, until vegetables are browned
- Place .5c of the roasted veggies into a blender or food processor and blend with the water, tomato paste, vinegar, maple syrup, oil, basil, and tomatoes
- Transfer this sauce and remaining roasted veggies to a medium saucepan and cook on med-high heat for 10 minutes
- Add salt and pepper to taste
- Simmer on low heat
Pie crust:
Ingredients
- 1c Coarse cornmeal
- 3.5c Water
- 1 Tbsp oil
- salt (to taste)
- pepper (to taste)
Preparation
- In a med bowl, whisk together the cornmeal with 1c of cold water, then set aside
- In a med pot, bring the remaining 2.5c water to a boil
- Once boiling, add cornmeal mixture and turn heat down to med-low
- Add oil, salt, and pepper
- Continuously stir mixture for about 10-15 minutes, until the mixture sticks together and becomes very stiff
- Pour into a lightly oiled pie shell or a casserole dish
- Let set for 5-10 minutes
- Pour veggie topping into pie crust
- Cut into slices
Categories: polenta | pie | vegan recipes
Eric Prescott 