Vegan cake with eggplant

Vegan cake with eggplant

How can I do?

In a bowl, combine flour, salt, butter and a little water, but cooled warm until dough is smooth and soft.

The dough and draw a pie shape.

On the dough, place half of the eggplant slices (150 grams), cut into thin slices and mozzarella cut into thin slices 2 croques the tofu, then top with remaining eggplant slices.

Preheat oven for 10 minutes at 200 ° C

In a bowl, mix the potato starch and cream oatmeal. The tomato pulp, salt and pepper.

Then the mixture over pie dish, spread with a spoon over the surface and sprinkle with parsley.

Bake the cake for 40 minutes at 200 ° C monitoring cooking.
  • For the dough:

  • T55 225g wheat flour

  • 75g melted butter plant

  • 10 ounces of water hot spring

  • 1 pinch of salt For the filling:

  • 300g grilled eggplant frozen sliced

  • 200g tofu Croque Provencal

  • Vegetables mozzarella 100g

  • 20cl oat cream

  • 200g tomato flesh nature

  • 2 cup coffee curved potato starch

  • 1 cup teaspoon salt

  • 1.2 cup of freshly ground black pepper

  • 1 cup chopped dried parsley

Total time: Preparation + cooking time: 65 min
Yield: 6 people

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