Vegan Pea Pie // Recipe Week

I absolutely love peas! Which is so weird because when I was a kid I despised them with every last bit of my heart. That's the magic of veganism, at least one of them, you start to love things that you have never even liked - I even have a whole series on that: foods I started loving after going vegan. This pea pie is everything and along with a good salad you have a pretty amazing meal if I do say so myself. Let's get into the pie and I'll see you again tomorrow:

2 servings // time: 1 ½ hour // tart dish: 28 cm

3 ½ cup peeled and cubed potatoes (500 g)
½ tsp. Himalayan salt

1 ¼ cup peas (175 g)

Pea crème:
3 ¼ cup cauliflower rice, frozen (350 g)
1 ¼ cup peas, frozen (175 g)
1 tbsp. water
½ tsk. Himalayan salt
1 tbsp. arrowroot powder
Optional: onion- and garlic powder

Preheat the oven at 400 degrees Fahrenheit // 200 degrees Celsius.

Peel the potatoes and cut them into cubes. Boil the potatoes in a pot for 10 - 15 minutes until they are tender. Strain away the water and mash the potatoes with potato masher. Stir in the salt and place the mashed potatoes in a 28 cm tart dish lined with baking paper. Distribute the mashed potatoes evenly in the bottom of the tart form and up the sides with the back of a moisten spoon.

Bake the tart crust in the oven for 25 minutes until golden brown.

Place the cauliflower rice and peas into a pot along with 1 tbsp. water and sauté the vegetables until tender but not brown and the water has evaporated; it takes about 5-10 minutes. Stir frequently so it does not burn.

Place the cauliflower rice and the peas into the blender along with the rest of the ingredients and blend until smooth. It can be tricky for the blender to get started so use the tamper and/or a spatula to help the blender on the way.

Season with salt, onion-and garlic powder.

Distribute the crème into the crust in an even layer smoothing out the surface.

Distribute the peas evenly on top of the crème and press them lightly into the crème.

Place the tart back in the oven for 20 – 30 minutes until golden and the crème is stiff.


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