Look, I know this photo of Broccoli Marmite Pie is far from flattering:
But man, it sure was beautiful when it went into my mouth. Flaky puff pastry meets savory broccoli florets in a thick Marmite tomato gravy. Pure comfort food.
The pie wasn't done cooking until after sunset, so I had to use a flash for this shot. And as you can see, plating was also a challenge. I probably could have done a better job on presentation, but I was hungry. Check out that puffy, flaky crust:
You can find the recipe here at Cooking the Vegan Books. Unfortunately, the recipe doesn't have measurements or cooking times, so you kinda have to wing it. I used one bunch of broccoli, about 2 cups water, one tablespoon Marmite, 1/4 cup tomato puree, 1/4 cup whole wheat pastry flour, and most of a Pepperidge Farms puff pastry sheet. I baked it at 400 degrees for 25 minutes. For the rest of the directions though, check out Liz's blog.
On the side, I had a large salad with all kinds of goodness — romaine, radishes, carrots, tomato, marinated olives, pickles, raisins, and Amy's French Dressing.