Tapioca and vegetable pie

An easy to prepare veggie pie. Great for shared family meals.

Cooking directions

• Lightly grease a 20cm diameter shallow pie dish.
• Mix the tapioca and light coconut cream thoroughly. Press the tapioca mixture into the pie dish to form a thin crust.
• Arrange the baked beans, onion, mixed vegetables, cauliflower and broccoli in the base of the pie dish.
• Beat the eggs and pour over the vegetables.
• Decorate with sliced tomatoes and sprinkle with pepper.
• Bake at 180°C for 40 minutes or until the pie is set and the crust is slightly browned.

Thanks to Pacific Island Heart Beat for this recipe.

Ingredients

3 cups finely grated tapioca

1/2 cup low-fat coconut milk

1 can baked beans (420 gram can)

1 medium onion, finely chopped

1 cup frozen mixed vegetables

1 cup cauliflower, chopped

1 cup broccoli, chopped

3 eggs

2 tomatoes, sliced

1 pinch ground black pepper