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Roast vegetable pie
Roast vegetable pie
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Savory vegetable pie, a flavorful and nutritious dish.
Ingredients:
  • 1 large red onion, roughly chopped
  • 2 large red capsicums, roughly chopped
  • 2 medium zucchinis, halved lengthways, then thickly sliced
  • 1 small eggplant, cut into 2cm cubes
  • 400g sweet potato, cut into 2cm cubes
  • Olive oil spray
  • 250.00 gm brown rice
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1.25 gm paprika
  • 2 eggs, lightly beaten
  • 200g firm tofu, cut into small cubes
  • 2 x 250g punnets cherry tomatoes
  • Coriander leaves, to serve
  • 2 bunches coriander
  • 82.50 ml toasted slivered almonds
  • 1 garlic clove, roughly chopped
  • 1 small red chilli, seeded and roughly chopped
  • 21.00 gm lemon juice
  • 72.80 gm olive oil
Instructions:
  • Preheat the oven to 180C (160C fan-forced). Line 2 large baking trays with baking paper. Spread onion, capsicum, zucchini, eggplant, and sweet potato in a single layer on the trays. Drizzle with olive oil. Roast for 30-40 minutes until tender and golden. Make sure to rotate the vegetables for even cooking. Let them cool after taking them out of the oven.
  • Cook rice in a large saucepan of boiling water for about 30 minutes until tender. Drain well. Toast spices in a small, dry frying pan over low heat, stirring, for 1 minute until fragrant. Transfer to a bowl and let cool.
  • - Grease a 22cm springform pan. In a large mixing bowl, combine rice, toasted spices, salt, and pepper. Mix thoroughly. Add eggs and stir until evenly mixed. Gently fold in roasted vegetables and tofu, then spoon the mixture into the prepared pan. Press down with the back of a spoon. Bake for 40 minutes until golden brown and set.
  • Arrange the tomatoes on a baking tray lined with parchment paper and bake for 20 minutes until they are soft and tender.
  • Prepare the coriander by trimming the ends of the stems, then wash and dry them well. Combine the coriander with almonds, garlic, chili, and lemon juice in a food processor. Pulse until the coriander is roughly chopped. While the processor is running, slowly pour in the oil. Season with salt and pepper to taste.
  • Top the warm pie with the roasted tomatoes and fresh coriander leaves, and serve the pesto on the side. Serve warm or at room temperature.

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