Broccoli Pie

This vegan, gluten free broccoli pie is what I consider clean eating at its best. The crust is made from just two ingredients, cannelloni beans and potato, with a nutritious filling of broccoli and cauliflower, and gently flavoured with Indian spices. This recipe makes 4-6 hearty serves, it's low in calories while being dense in nutrients and goodness. Original recipe from here with some slight tweaks.

Ingredients

Crust
4 large potatoes
3 cups canned cannelloni beans (rinsed and drained)
1 tsp finely chopped garlic
1 tsp salt
1 tsp cracked black pepper
1 tsp garam masala

Filling
3 cups broccoli, very finely chopped
3 cups cauliflower, very finely chopped
1 tsp garlic
1 tsp garam masala
1 tsp cumin
1 tsp smoked paprika
2 tsp olive oil
1 large tomato, for the top

Method
Boil the potatoes until cooked. Add the cannelloni beans, garlic, salt, pepper and garam masala, and mash well. Refridgerate for one hour.

In a large frypan, heat the olive oil, and then sauté the cauliflower and broccoli. Add the garlic and spices. Cook for 4-6 minutes.

Press the "crust" into a baking paper-lined pie dish, making a cavity for the filling. Add the filling, pressing down to pack. Top with sliced tomato. Bake on 180 degrees for 40 minutes.

Slice and serve on its own, or with a fresh green salad on the side. Yum!