Black Bean And Vegetable Pie by Gourmet Vegan - Musely
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Black Bean And Vegetable Pie

posted in Food & Drink > Recipes
  • Black Bean abd Vegetable Pie - Serves 2-4
    Black Bean abd Vegetable Pie - Serves 2-4
  • I love mash topped pies and bakes and this is one of the most incredibly delicious pies I have tasted. I wanted to use ingredients that would provide tastes and textures that would make this something of a special dish. The finished dish is a dish packed with protein that has a wonderful fresh taste and is absolutely heavenly.

    Continue to Ingredients >


    For the filling

    200 g ( 1 cup ) dried weight of black turtle beans, or your preferred pulses, cooked to instruction

    1 tablespoon vegetable oil

    1 medium onion, finely chopped

    2 small carrots, chopped

    1 stick celery, finely chopped

    2 garlic cloves, minced

    100 g ( 3.5 ounces ) fresh spinach, chopped

    300 g ( 10 ounces ) green cabbage, finely chopped

    500 ml ( 1 pint ) vegetable stock, I use Kallo

    Continue >

  • 2 tablespoons vegan Worcestershire sauce, or mushroom ketchup

    2 tablespoons tomato puree

    2 tablespoons nutritional yeast

    1 bay leaf

    1 teaspoon dried thyme

    1/2 teaspoon black pepper

    1/2 teaspoon agave nectar

    2 tablespoons plain flour

    Continue >

  • For the topping

    300 g cauliflower, steamed

    300 g potatoes, steamed

    2 tablespoons vitalite, or vegan margarine of your choice

    1/2 teaspoon sea salt

    2 tablespoons nutritional yeast

    Continue to Method >


    Start by steaming the vegetables for the topping so that they are cooled down for when needed.

    Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.

    In a frying pan, add the oil and gently fry the onions, garlic, celery and carrots with a very small pinch of salt (to aid in caramelisation) until the onions have softened and become caramelised.

    Continue >

  • Now add the cabbage and spinach, mix well and fry for a further 2-3 minutes. Shake over the flour and stir into the vegetable mixture and when completely stirred in, add the stock and all of the other filling ingredients.

    Cook on a medium to low heat until the sauce has thickened and the vegetables are a little more tender.

    Put to one side and prepare the topping.

    Continue >

  • Put all of the topping ingredients in a bowl and mash together. I prefer to leave the mash a little lumpy as I like the texture from the potato and cauliflower.

    Put the dish together by placing the filling in a baking dish and topping with the potato and cauliflower mash. Bake for 40-45 minutes and until the topping is golden brown.

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