Creamy Rutabaga Pie with Cauliflower, Peas and Tempeh Bacon – Vegan, Gluten-Free and Even Keto

INGREDIENTS

• 1 Large or 2 Medium Rutabaga, peeled
• 1/2 Medium Head Cauliflower, broken into florets
• 1-2 Cups Non-Dairy Milk
• 1/2 Cup Raw Cashews Soaked 2-24 hours
• 1 Teaspoon Salt
• 1/2 Teaspoon Ground Pepper
• 1 Teaspoon Smoked Paprika
• 6 Slices Tempeh Bacon
• 3/4 Cup Frozen Peas (Omit for Keto)
• 1/2 Medium Onion, Diced
• 2-4 Garlic Cloves, Crushed or Chopped Finely
• 1/4 Cup Panko or Bread Crumbs (Omit for Keto or Gluten-Free)
• 1 Tablespoon Olive Oil
• 1 Teaspoon Coconut Oil
• 1 Teaspoon Lemon Juice or Cider Vinegar
• 2 Tablespoons Nutritional Yeast

HOW TO MAKE IT:

1. Peel rutabaga and slice thinly using a vegetable peeler or a mandoline. Drop in vigorously boiling salted water and cook for three minutes. Drain and rinse in cold water to stop cooking and set aside.
2. Steam cauliflower until soft using preferred method. It will take about 3 minutes in a pressure cooker, quick release or about 5-10 minutes in traditional pot. Drain and set aside.
3. Saute onion and garlic in the olive oil on medium heat until translucent. Add salt and pepper and stir.
4. Cook tempeh bacon in a saute pan or in a hot (400 degree) oven for about 10 minutes and chop into 3/4 inch pieces
5. Add 1 Cup non-dairy milk, cauliflower, paprika, nutritional yeast, soaked cashews (drained), lemon juice or vinegar, onions and garlic to a high speed blender or food processor and blend until creamy and smooth. If too thick, add more milk until it's a creamy texture.
6. Grease bottom and sides of a baking dish with coconut oil. Pour in some of the cream sauce to coat bottom, layer rutabaga slices, top with more sauce and some of the peas and bacon. Continue to layer until all ingredients are used.
7. Sprinkle bread crumbs on top if using.
8. Bake at 375 Degrees for 45 minutes until browned and set.
9. Flavors will continue to blend so that it tastes even better the next day. Perfect for make-ahead meals.