AMAZING WHITE BEANS AND VEGETABLE PIE!

GLUTEN-FREE.

This is one of those recipes that you get easily hooked on because it has everything you need, and it's easy to make. My white beans and vegetable pie require zero cooking skills and you can use any vegetable you have laying in your fridge and transform them into this highly nutritious pie that's perfect for a lunch or breakfast.

Enough chitchat! Here is the recipe!

• VEGETABLES:
• 1 cup of chopped broccoli (fresh or frozen)
• 1/2 cup of peas (fresh or frozen)
• 1 cup carrot, cut into smaller pieces
• 1 cup of bell peppers, minced
• 1 tablespoon of olive oil or vegetable oil
• BATTER:
• 1 1/2 cup of cooked white beans, drained
• 400 grams of soft or medium-firm tofu
• 1/4 cup of olive oil
• 1 1/2 teaspoon of powdered yellow mustard
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon onion powder
• Pinch of black pepper
• 1/4 cup of chickpea flour
• 1 tablespoon of cornstarch or arrowroot
• 1 teaspoon of baking powder

Instructions

  • 1.
    VEGETABLES:
  • 2.
    Add oil to a skillet, when hot, add the onions, sauté until golden.
  • 3.
    Add the harder vegetables such as carrots, peppers. When they are almost completely cooked add the broccoli and peas, stir for 1 minute.
  • 4.
    Turn off the heat, and reserve the vegetables.
  • 5.
    MAKE THE BATTER:
  • 6.
    Preheat the oven to 180C (356F).
  • 7.
    Add all the ingredients for the batter into the blender, except the baking powder. Blend well. You might need to add some water if your batter is too hard and difficult to blend.
  • 8.
    Transfer the batter to a large bowl, add the baking powder and the sautéed vegetables, adjust the salt and pepper.
  • 9.
    Grease a 7x7 inches baking tray, layer a parchment paper to it and grease it again.
  • 10.
    Add the batter to the baking tray. Put it in the ovem for 40 minutes.
  • 11.
    Remove from the oven and transfer it to a cooling rack.
  • Print