A hearty pie with a crisp crust and smooth, creamy filling – who would’ve thought this could be possible eating plant-based? Well, I’ve made it possible with this absolute showstopper of a main meal. Bring this to a table of hungry family members and they will not be disappointed. Get ahead by soaking your cashews overnight.
1 small celeriac, peeled and chopped
4 leeks, trimmed and sliced
1 whole broccoli, broken into small florets
150G (1 cup) unsalted raw cashew nuts, soaked overnight
300ml (2 1/4 cups) oat milk
1 tsp wholegrain mustard
1 tbsp nutritional yeast
1 garlic clove, peeled
A handful of fresh chives, chopped
Pink himalayan salt or sea salt
Freshly ground black pepper
1 tbsp milled flaxseed
150g (1 cup) wholewheat flour
150g (1 cup) spelt flour
1/4 tsp salt
60ml (1/4 cup) olive oil
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place the celeriac in a roasting tray, drizzle with olive oil and roast in the hot oven for 30 minute
- After the 30 minutes is up, add the leeks to the celeriac and roast for a further 15 minute
- Make the sauce by draining the cashews and blending in a food processor until broken apart and then add the remaining ingredients, apart from the chives, with a pinch of salt and black pepper and blend on full power for about 3 minutes until totally smooth.
- Stir in the chopped chives and set aside while you make the pastry.
- Mix together the flaxseed with 2 tablespoons water and set aside.
- In a large bowl, combine both the flours and the salt. Then add the olive oil and 90ml (1/3 cup) cold water, plus more if needed, and mix together. Once thickened, add the flaxseed mixture to the bowl and use your hands to fully combine the mixture, until it all comes together.
- Roll the dough out on a lightly floured surface to 5mm thick and 6-7cm wider than the diameter of your pie dish.
- Combine the roasted vegetables with the broccoli and the sauce to make the filling. Spoon into the pie dish.
- Carefully drape the pastry over the pie dish. Use your thumb and forefinger to crimp the pastry edges around the rim to seal and, using a sharp knife, make a small cross in the centre of the pastry lid.
- Bake in the hot oven for 40-455 minutes until cooked through
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