Rice-crusted vegetable pie


Olive oil, for oiling

150 g/5 ½ oz long grain rice

450 ml/15 fl oz vegetable stock

2 tbsp sesame seeds, roasted (optional)

1 vegan egg beaten

1 red onion, cut into wedges

1 red pepper, deseeded and chopped

1 yellow pepper, deseeded and chopped

1 courgette sliced

1 sweet potatoes chopped

1 tbsp olive oil

2 tsp cumin seeds

15 g ½ oz fresh basil leaves shredded

2 tbsp freshly grated vegan Parmesan style cheese


1.Preheat the oven to 180°/C/350°F/Gas Mark 4. Lightly oil a 23-cm/9-inch pie dish.

2. Cook the rice according to the packet instructions using the stock water.

3.Transfer the cooked rice to a bowl and mix with the sesame if using and egg.

4.Press the mixture over the base and side of the prepared dish with the back of a spoon. Bake in the Preheated oven for 15 minutes.

5.Meanwhile, toss the onion, red pepper, yellow pepper, courgette and sweet potato in a roasting tin with oil and cumin seeds. Roast in the oven for 30 minutes.

6.Remove the vegetables from the oven and stir through the shredded basil leaves. Spoon into the rice case and return to the oven stir for 15 minutes.

7.Sprinkle over grated cheese and cook for a further 10 minutes. Serve hot.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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