Combine the best of many cultures with this one-skillet vegetable pie! This recipe is made using the approach of a frittata together with the tummy-friendly goodness that is handvo (substitute idli) batter…and looks a little like a pizza. The result? A veggie loaded dish that can be eaten for breakfast, lunch, dinner or any meal in between!
Most of the vegetables are hidden inside each slice (with only a smattering on top). But, feel free to split the veggies evenly between the batter and the topping. You might even enjoy cheese sprinkled over top of the vegetables! This recipe, as shown, is gluten free, plant-based and vegan, allium free (no onions, no garlic) soy free, corn free, chickpea-free, nightshade free and made without processed ingredients or xanthan gum.
Jump to RecipeI’ve been toying with ways to take processed ingredients out of our foods wherever possible. This recipe was one of the many foods I’ve been tinkering with on and off for the past year. I had it out on the counter while I was running some errands last weekend…and by the time I got back, my son and his friends had gobbled it up. It wasn’t even meal time! The fact they chose it over their usual favorites was actually pretty exciting :). So, I share with you this hearty frittata-style vegetable-loaded pie.
Let’s begin! Jump to Recipe
Preheat oven to 450F.
Saute the Vegetables
Heat oil in a 12″ oven-safe skillet at medium heat until it starts to shimmer. Saute the chopped cabbage in a pinch of salt and black pepper until tender. Add the cauliflower and water. Cover and cook until tender, about 4-5 min more. Add the kale and cook until wilted, a couple minutes more. Transfer to a plate and set to the side.
Wipe the skillet clean with a paper towel and lower the heat to keep the skillet warm.
Prepare the Batter
Add 2 cups plain, fermented handvo batter (no spices) to a bowl. The batter can be straight out of the refrigerator or at room temperature. Add the oil, salt and celery salt to the batter and whisk to combine.
Note: If you are going to top the pie with cheese, feel free to reduce the oil in the batter down to 2 tablespoons. Also note that ‘instant’ handvo flour blends are not fermented and are made with leaveners that result in a different texture and flavor. I don’t recommend them for use in this recipe.
Add a large portion of the cooked vegetables to the batter and stir to combine.
Cook the Pie
Reheat the skillet at medium heat. Pour the batter back into the heated skillet, top with the remaining cooked vegetables and cover. Cook at medium heat until the edges begin to set, about 3-5 minutes.
Remove the cover and transfer the skillet to the preheated oven. Bake at 450F until set and fragrant, about 10-15 minutes. You will notice the edges start to pull away a tad from the edges of the skillet.
Serve!
Remove from heat and let rest for 5 minutes. Run a spatula around the edges, slice and serve!
Cauliflower and Kale Vegetable Pie
Ingredients
- 2 cups Fermented Handvo Batter See Recipe Notes
- 4 tbsp olive oil
- 0.5 tsp salt to taste
- 0.5 tsp celery salt to taste
- 1 tbsp cooking oil
- 0.5 cup chopped cabbage
- 2 cups chopped cauliflower 1″ pieces
- 0.25 cups water
- 3 cups chopped kale 2-4 cups
Instructions
- Preheat oven to 450 F
- Heat oil in a 12″ oven-safe skillet at medium heat until shimmering. Add cabbage and a pinch of salt and black pepper. Sauté until tender, about 1-2 minutes. Add cauliflower and 1/4 cup water. Cover and cook until tender and fragrant, about 4 minutes. Add chopped kale and cook until wilted, about 2-3 minutes more. Transfer vegetables to a plate.
- Wipe the skillet clean of any excess vegetable pieces and oil.
- Add plain, fermented handvo batter to a medium bowl (it can be straight out of the refrigerator or room temperature). Whisk in salt, celery salt and oil.
- Add a large portion of the cooked vegetables to the batter. Stir to combine. Add salt and black pepper to taste. Pour the batter into the heated pan. Top with the remaining cooked vegetables. Cover and cook for 3-5 minutes until the edges begin to set.
- Remove the cover. Transfer the skillet to the preheated oven. Bake at 450 F until set and fragrant, about 10-15 minutes. Remove from heat.
- Let rest for 5 minutes. Run a spatula around the edges. Slice and serve!
Notes
Tried this recipe or just have something fun to share? I’d love to hear about it. 🙂
