Logo vegan3000

Winter pie with shortcrust pastry

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

Shortcrust pastry
250 g wheat flour
200 g of non-hydrogenated vegetable margarine
Salt

Patty stuffing
250 g of tofu
500 g pumpkin
2 carrots
2 leeks
1/2 small cauliflower into florets or 2 potatoes
1 tablespoon cumin seeds
7 grains of cracked coriander seeds
1 solverata pepper
2 tablespoons soy sauce

To skip the vegetables
1 tablespoon oil

Instructions

Shortcrust pastry
Mix the ingredients for shortcrust pastry and then, once formed a ball, let rest in the fridge for about 15 minutes.
Then roll out with a rolling pin to form two bases to line the Patty Pan both above and below.

Patty stuffing
Cut the vegetables into small cubes of about 1 cm and cauliflower into florets. Toss in a wok with a spoon of oil, from harder ones and adding as the others.
Halfway through cooking, add the spices, crumbled tofu with hands and skip the whole thing with soy sauce. If too dry, add a few tablespoons of hot water.
When cooked, pour the vegetables into the Pan already lined with the shortcrust pastry and bake at 180° C for about 30 minutes.


Do you like this recipe?
Please leave your vote and/or comment


Please share on


Notes

Il giorno dopo è ancora più buono!
(Thanks to Cristina C.)

Your votes  

Vote this recipe



Visited 15709 times

Your votes   

Your comments  

Leave your comment



No comment so far

 
Have you tried these recipes?
Have you read these news?