Creamy Vegetable Pie with Potato Gems
Prep Time: 25m | Cook Time: 30m | Servings: 4-6
Ingredients
Cashew Cream
- 1 cup roasted cashews, soaked in boiling water for at least 1 hr
- 1 1/2 cups water
- 1/3 cup nutritional yeast
- 1 tbsp bouillon powder, + 1.5 tsp
- 5 lemon juice only
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
Sauce
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp dried sage
- 5 stalk celery, finely diced
- 5 carrot, finely diced
- 1 can chickpeas, drained and rinsed
- 1/2 cup corn kernals
- handful parsley
Other
- salt, to taste
- tater tots, about a bag
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp oil
Instructions
In a high-speed blender, blend all cashew cream ingredients until very smooth. Chop the vegetables for the filling (onion, carrot, etc.).
Preheat oven to 190ºC. Air fry enough tater tots to cover your casserole dish for 10 minutes. This helps them get extra crispy when baked.
Heat 2 tablespoons of oil in a large pot over medium heat. Sauté onions, garlic, celery, and carrots for 4-5 minutes until the onions are translucent and fragrant.
Add rosemary, thyme, and sage. Stir for 1-2 minutes to release their flavours. Add chickpeas and corn and cook for another 1-2 minutes. Reduce heat to low.
Pour in the blended cashew cream and peas. Stir for a few minutes until it begins to thicken. Mix cornstarch and water in a small bowl to make a slurry. Add it to the pot and stir. If it gets too thick, add a little water. Turn off the heat and stir in chopped parsley.
Transfer the creamy mixture into a casserole dish. Top with pre-cooked tater tots and bake for 20 minutes or until golden and crispy on top. Serve hot. (Highly recommend pairing with my sesame kale Caesar salad!)
