Laywoman’s version of a Vegan Vegetable Pie

If you’re following Project Food Blog 2010 on Foodbuzz then you know that on Sunday Emily of The Front Burner made an amazing Harvest Root Vegetable Pie.  I have no illusions.  I’m not a baker and if it took her three tries to make that gorgeous crust; there is not enough flour in the tri-state area for me! I love food but I like things nice and easy.  I make (delicious) soup in a measuring cup in a microwave, after all!

Okay, I’m lazy, you get it.  With that, I give you the Laywoman’s Vegan Vegetable Pie

I sprayed a pie pan with olive oil and drizzled olive on both sides of a brown rice tortilla and placed it in the pie pan.

I roasted beets, parsnips and carrots following Emily’s directions.

I didn’t have sweet potatoes on hand but did have a can of sweet potato puree so I came up with this:

  • 1T olive oil
  • 1 small onion, diced
  • 3 cloves of garlic
  • dash of paprika
  • dash of turmeric
  • dash of cinnamon
  • pinch of cayenne pepper
  • 1 can of sweet potato puree
  • S + P to taste

I heated the olive oil in a medium sauce pan and added the onion and garlic.  After 3 minutes I added the spices and heated for another 2 minutes.  I added the can of sweet potato puree and simmered for 10 minutes.

I then spread 1/3 of sweet potato mixture over the tortilla

added the roasted veggies

and spread the remaining 2/3 of the cooked sweet potato puree mixture over the roasted veggies.

Bake on 400 for 15 minutes.

and serve.

It’s not glamorous, but it’s good!