SPECTACULAR VEGETARIAN CHRISTMAS MAIN: COULIBIAC PIE. Healthy, Vegan option

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Not just-for-vegans/vegetarians Christmas main course 

Vegetarian Coubiliac
'I would not be disappointed to be served this; the filling is lovely.' Meat-eater

Updated  June 1 2018

Here's another spectacular vegetarian main course to grace the Christmas table or holiday buffet.  And watch fish and meat eaters appreciate its many merits.  

A coulibiac is a popular Russian main course of fish and rice wrapped in pastry.  67's is vegetarian/vegan and shaped like a raised pie but is just as tasty and crowd-pleasing.   

It was first posted at Christmas 2016 but since then has become a popular all-seasons dish, particularly at summer buffets.                        .   

Like 2015's Irrisistable Nut Loaf, (which the Blogger is happy to recommend again) Vegetarian Coulibiac* is enhanced by vegan cranberry & red wine sauce and gravy. It's a perfect partner for the usual crispy roast potatoes, root veg and sprouts. 

It'll take a bit of time getting the pie together but the results are worth it.  Start at least the day before.  The steps are easy; the Pastry is simplicity itself.  

The pie can be cooked the day before needed, served at room temperature or lightly reheated. 

'Not only does this taste like real food; it also looks like real food.' 
A meat-lover

Cost: £4'ish

Serves: 8-10 (the one pictured is 2/3 of the recipe)

Ingred:

   1 tsp juniper berries or 1/2 tsp crushed (or equiv) bay leaves 

   2 cloves garlic

   1/8-1/4 tsp salt

   

   1/2 small Savoy cabbage, core removed & finely shredded (it's about 6 coffee mugs)

   

   20 oz\550 crimini or other mushrooms (67 used olain button mushrooms)

   juice & zest of a lemon
   pepper & salt

   200 gr smoked or spiced firm tofu, finely diced or crumbled (vegetarians can replace tofu with goats or other cheese)

   a couple of handfuls fresh cranberries

   2 coffee mugs peeled parsnips in 1/4inch/12 cm slices

   1 tbsp fresh or 1 tsp dried thyme

   2 cups cooked brown rice (cooked in stock)

   1 recipe Flaky Cream Pastry (see below), your own recipe vegan pastry or purchased flaky or shortcrust pastry

Method:

1. Prepare a 10in/27cm loose bottomed clip-sided pan; remove bottom and use to trace a circle on parchment paper; cut on the inner edge and line bottom (photo shows 7 1/2 in/20cm tin)
2. Process or crush with mortar & pestle juniper berries/bay leaves, garlic & salt
3. Preheat a large casserole which has been generously sprayed with vegetable oil on medium high 
4. Add cabbage; stir until coated;  add garlic paste, stir ensuring garlic doesn't burn; cover & cook 2-4 mins or bright green; decant into a bowl and set aside
5. In same frying pan, heat a scant tablespoon oil, add mushrooms, lemon zest & juice; sautee until soft and most of the liquid has been absorbed -- about 8 min; season with pepper & salt; decant into a colander over a bowl, set aside
6. Meanwhile, drop parsnips into a pot of boiling salted water; leave 5 mins & drain; wipe out skillet; add generous tablespoon oil; heat to med; add parsnips & thyme, stirring often until parsnips brown -- about 5 mins
7. All of the above can be refrigerated in separate containers for a day or overnight.
8. When ready to cook, preheat oven to 375f/190c/170fan
9. Divide pastry into two balls, one 3 times as big as the other
10. Roll out biggest ball to 1/3 inch thickness in a circular shape Drop it into the bottom & sides of the pan, letting it hang over the edges.   Gently pat pastry into the bottom to follow the circle shape.
11. Spoon 2/3 of rice over bottom, then a layer of drained mushrooms, then cabbage, tofu, cranberries, remaining rice and parsnips
12. Fold edges of pastry over the filling like a galette; there will likely be a hole in the centre
13. Roll out second ball of pastry; cut out 3-4 stars or a large bell or Christmas tree.  Use cut-outs to cover centre; if there are a few gaps, it's not a problem 
14. Beat an egg with 1 1/2 tsp water; brush top; set aside remainder for later. 
15. Bake 35 mins. 
16. Reduce heat to 350f/175c/155fan; remove sides of pan and brush with more egg. Cover top with foil to prevent burning.  
17. Return to oven for 30-40 mins or until golden (**could be as little as 20 mins depending on oven)
18. Serve in wedges with plenty of gravy and cranberry sauce

Pastry:
    7 oz/200 gm self raising flour
    1/4 tsp salt
    finely grated zest of lemon or orange (opt)
    at least 250 ml double cream 

Put dry ingred in bowl; add zest if using; stir to coat zest. Make a well in the dry ingredients; add cream; mix. Dump onto a lightly floured board; the mix should hold together as you gather the clumps but a bit more cream may be needed.   Roll out the dough to 1/4in/1/2cm thickness, trying not to handle the dough too much. 

Comments:
'It almost makes me want to eat vegetarian food; it's a perfectly good meat substitute.' Mature carnivore

'Fabulous!  Very happy to make the effort for this centrepiece.  Perfect for a crowd but leftovers are superb served as another day's main with different vegetables.' Chief Christmas Chef 

Tip:

To reheat, wrap lightly in foil; leave 20 mins in a 350f/180c oven; the pie will be warm but not hot 

                                                                                                                                            *inspired by the Vegetarian Times
 

                                                                                                      More vegetarian on Nav Bar: Recipes II 

                                                Also NavBar: How To....Survive Christmas without a coronary/ bankrupcy

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.