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1 cup bread crumbs
1/2 cup bran
1 cup rolled oats
salt and pepper
1 teaspoon mixed herbs
3/4 cup softened butter or margarine

2 onions, finely chopped
3 cloves garlic, crushed
1 green pepper, seeded and diced
4 carrots, scraped and grated
1 cup finely grated or chopped cabbage
1/2 cup chopped green beans or peas
1/2 cup bean sprouts (chopped mixed nuts)
1 Tablespoon lemon juice
salt and pepper
1 Tablespoon oil

1 cup plain yoghurt or smooth cottage cheese
1 extra large egg (or 2 small eggs)
1 teaspoon Maizena (cornflour)
1/2 cup grated cheddar cheese

Preheat oven to 180 degrees Celcius (350 degrees F)

For the crust:
Mix the fry ingredients. Melt the butter and add to the flour mixture. Mix well and press firmly into a greased pie dish. Press the base with a fork. Chill for one hour.

For the filling:
Place the oil, onion, garlic and green pepper in a saucepan and saute till the ingredients are soft. Add the carrots, green beans and cabbage and cook over a low heat till soft. Add the bean sprouts and seasoning to taste. Mix well and remove from the stove.

Spoon filling into pastry.

For the topping:
Blend the yoghurt and egg. Add the cornflour and mix. Fold in the cheese and pour over the filling.

Bake for 20 - 30 minutes.

Serve with green salad and cherry tomatoes.