Vegan Pie with Peas and Tofu

Vegan Pie with Peas and Tofu

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In a bowl, combine the flour, salt, melted and cooled slightly, but stir warm water smooth and fluffy dough butter.
The dough and line A cake pan (cake pan 28 cm in diameter)


Cut into a saucepan lightly brown onion, in a good tablespoon of olive oil in small pieces.
Then add the carrots sliced, lightly brown before the peas. Stir everything well and 2 cups warm water and 1 teaspoon salt.

Cook 45 minutes over medium heat. Check regularly that there is always some liquid.

After cooking, drain the vegetables to hold 10cl juices. Cool.

Meanwhile, in a bowl, mix the vegetable juice, tomato sauce, soy cream with cornstarch. The half of the Parmesan. Salt and pepper.

Preheat oven for 10 minutes at 200 ° C
On the dough, half of the distributed peas and carrots, the tofu into small strips, the second half of peas and carrots cut. Pour grease the bowl "juices vegetables / tomato sauce / soy cream" to spread with a spoon, with remaining Parmesan.
Sprinkle a few flakes of butter before baking plant ..

Bake the cake for 45 minutes at 200 ° C

Ingredients:
  • For the dough:

  • 125g wheat flour T65

  • 100 g of wheat flour

  • 75g of melted vegetable shortening

  • 10 ounces of water hot spring

  • 1 cup teaspoon salt For the filling:

  • 100g tofu

  • 350g shelled fresh peas

  • 175g carrots cut into slices

  • 1 onion (here 130 gr)

  • 1 cup of good tablespoons of olive oil

  • 2 glasses of good hot water

  • Salt and pepper

  • 3 cup corn flour

  • 20 cl cream soy cooking

  • 12 cl tomato sauce

  • 30g Parmesan plants

  • 10cl vegetable juices

  • A few swabs vegetable margarine (for gilding)

Total time: Preparation + cooking time: 120 min
Yield: 6 people

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