Moroccan Veggie Pie

This hearty, healthy dish seasoned with warming spices is a great meal choice for winter months. The recipe is totally vegan, substituting extra virgin coconut oil for butter. It is loaded with protein from lentils, veggie ground round and the protein in the crust from chick peas and quinoa flour.


Ingredients (part 1):

     2 tbsp. vegetable oil (coconut oil is my choice)

     1 diced onion

     1 diced carrot

     3 cloves garlic (minced)

     1 tsp. cinnamon

     1 tbsp. minced ginger

     ½ tsp. ground coriander

     ½ tsp. ground cumin

     ½ tsp. salt and pepper

     ¼ tsp. cayenne pepper


1) In a large saucepan, sauté onion and carrot with spices for 5 minutes.


Ingredients (part 2):

     1 sweet pepper (any color) diced

     1 zucchini diced

     3 cups cauliflower florets cut into small pieces

     1 can organic diced tomatoes

     1 cup cooked lentils, chick peas, or beans. (I use a mixture from Costco by

         True Roots Organic sprouted bean trio. It imparts so much texture and  

         flavour to this dish.The sprouting boosts nutrient value and aids in digestion).

     1 package of veggie ground round (gives the dish a meaty texture and adds protein)

     1 tbsp. lemon juice

     1 cup frozen organic green peas

     2 tbsp. chopped coriander or parsley

     2 tbsp. peanut butter or almond butter

     1 chicken-flavoured vegetable boullion cube with 1 cup of water.


     Other options: When making this recipe, I look through my fridge and add anything

     I don’t have plans for. I have used swiss chard, bok choy, spinach and celery.


2) In a large pot, combine the sauteed spice mixture and all of the ingredients, except the peas, and mix well.


3) Simmer for about 25 minutes with lid on. Occasionally stir all ingredients, making sure nothing sticks to bottom. Add peas near end of simmering.


Chickpea crust Ingredients:

     1 cup rinsed organic chickpeas

     1/3 cup extra virgin coconut oil

     3 tbsp cold water

     1 tsp salt

     1 tsp ground cumin

     1 tsp turmeric

     1 ½ cups flour (I use a mixture of 2/3 cup brown rice flour and 2\3 cup quinoa flour,

       which I buy from Bulk Barn as it’s much more cost effective).


4) In a food processor, pulse the chickpeas, coconut oil (I make sure it is soft and cut up) water and spices. Pulse in the flour and mix until you have a workable dough that holds together. You can add more water if the mixture is too dry.


5) Pour out onto a floured surface (I find brown rice flour good to work with as I knead the dough). Knead until smooth. Shape dough into a square and roll out to fit a 9 x 13 pan.


6) Spoon vegetable mixture into the pan. Carefully fit the pastry over the vegetable mix. Cut in a few steam vents; brush the crust with some melted coconut oil.


7)  Put in 400 degree oven and cook for 40 minutes. Let stand for 5 minutes before cutting and serving.