Meatless Monday
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Meatless Monday: Spiral Vegetable Pie

I saw a video for a spiral vegetable pie recipe on FoodRepublic.com and have been wanting to try it for awhile.  I made it my own by substituting the puff pastry shell for a cauliflower crust and adding a roasted red pepper goat cheese layer.  It turned out to be one of my favorite Meatless Monday recipes so far!  I hope you give it a try.  

2 Large Carrots

1 Large Zucchini

1 Large Squash

(try to find veggies that are equal in size)

1 Eggplant

Veggies for the pie

Veggies for the pie

4 oz Goat Cheese

8 oz Roasted Red Peppers

Juice of 1/2 Lemon

Cheese Layer Ingredients

Cheese Layer Ingredients

1 Small Head of Cauliflower

1 Egg

2 TBSP Parmesan Cheese

2 TBSP Sharp Cheddar Cheese

EVOO

Preheat oven to 375

Salt, Pepper, Garlic Salt, Onion Powder, and Herbes de Provence to taste

To being, you will make “cauliflower bread”.  HERE is the recipe that I originally made into cauliflower grilled cheeses, but follow along the recipe below.

Cut cauliflower into florets

Place florets in food processor and pulse until the consistency of fine crumble

Pour crumble (aka cauliflower rice) into a microwave safe dish that has a lid

Microwave for 4-5 minutes

Line a kitchen towel with a few paper towel sheets 

Once cauliflower rice has cooled, pour onto kitchen towel  

Ring cauliflower to remove excess water

Pour cauliflower into a bowl, crack egg, add spices (Salt, Pepper, Garlic Salt) and Parmesan and cheddar cheeses

Stir until mixed thoroughly

Spray a pie tin with cooking spray and pour mixture into tin

Cauliflower Crust

Cauliflower Crust

DSC01596

Bake in oven for 35-45 minutes or until cauliflower crust begins to brown (you may have to cover with tin foil to ensure it will not burn)

While the crust cools, combine goat cheese, roasted peppers, and lemon juice in food processor

Ready to process the goat cheese, lemon juice, and peppers

Ready to process the goat cheese, lemon juice, and peppers

Process until smooth

Processed cheese, lemon juice, and peppers

Processed cheese, lemon juice, and peppers

Using a mandolin, slice vegetables into thin slices (cut eggplant into quarters to match the size of the other veggies)

Veggies

Veggies

When crust is cool, spread cheese dip along bottom

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Start fixing the vegetables in a spiral and repeat the process until the entire pie bottom is covered

Starting to spiral the veggies

Starting to spiral the veggies

Ready to be baked!

Almost ready to be baked!

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Brush with EVOO and sprinkle spices of choice on top

Topped with spices

Topped with spices

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Ready to be baked

 

Bake in oven for 45-60 minutes or until vegetables tender 

Baked Spiral Veggie Pie

Baked Spiral Veggie Pie

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Slice and enjoy!

Sliced Pie

Sliced Pie

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DSC01625

 Original Recipe:  http://www.foodrepublic.com/recipes/check-out-this-video-of-a-spiral-vegetable-tart-then-try-the-recipe/

Spiral Vegetable Pie
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Prep Time
45 min
Cook Time
1 hr 45 min
Total Time
2 hr 30 min
Prep Time
45 min
Cook Time
1 hr 45 min
Total Time
2 hr 30 min
864 calories
81 g
266 g
42 g
55 g
25 g
1667 g
3388 g
35 g
0 g
13 g
Nutrition Facts
Serving Size
1667g
Amount Per Serving
Calories 864
Calories from Fat 371
% Daily Value *
Total Fat 42g
65%
Saturated Fat 25g
125%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 266mg
89%
Sodium 3388mg
141%
Total Carbohydrates 81g
27%
Dietary Fiber 35g
139%
Sugars 35g
Protein 55g
Vitamin A
547%
Vitamin C
493%
Calcium
80%
Iron
50%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Large Carrots
  2. 1 Large Zucchini
  3. 1 Large Squash
  4. (try to find veggies that are equal in size)
  5. 1 Eggplant
  6. 4 oz Goat Cheese
  7. 8 oz Roasted Red Peppers
  8. Juice of 1/2 Lemon
  9. 1 Small Head of Cauliflower
  10. 1 Egg
  11. 2 TBSP Parmesan Cheese
  12. 2 TBSP Sharp Cheddar Cheese
  13. Salt, Pepper, Garlic Salt, Onion Powder, and Herbes de Provence to taste
  14. EVOO
Instructions
  1. Preheat oven to 375
  2. Cut cauliflower into florets
  3. Place florets in food processor and pulse until the consistency of fine crumble
  4. Pour crumble (aka cauliflower rice) into a microwave safe dish that has a lid
  5. Microwave for 4-5 minutes
  6. Line a kitchen towel with a few paper towel sheets
  7. Once cauliflower rice has cooled, pour onto kitchen towel
  8. Ring cauliflower to remove excess water
  9. Pour cauliflower into a bowl, crack egg, add spices (Salt, Pepper, Garlic Salt) and Parmesan and cheddar cheeses
  10. Stir until mixed thoroughly
  11. Spray a pie tin with cooking spray and pour mixture into tin
  12. Bake in oven for 35-45 minutes or until cauliflower crust begins to brown (you may have to cover with tin foil to ensure it will not burn)
  13. While the crust cools, combine goat cheese, roasted peppers, and lemon juice in food processor
  14. Process until smooth
  15. Using a mandolin, slice vegetables into thin slices (cut eggplant into quarters to match the size of the other veggies)
  16. When crust is cool, spread cheese dip along bottom
  17. Start fixing the vegetables in a spiral and repeat the process until the entire pie bottom is covered
  18. Brush with EVOO and sprinkle spices of choice on top
  19. Bake in oven for 45-60 minutes or until vegetables tender
  20. Slice and enjoy!
Adapted from Food Republic
beta
calories
864
fat
42g
protein
55g
carbs
81g
more
Adapted from Food Republic
https://www.newsforchews.com/
Stay hungry…

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