I love pie, pastry pie, puff pie, crumbly pie. Yum. There are three parts to this pie recipe, the base, a layer of creamy filling and the vegetables. There is something that feels so good about eating roasted vegetables, it seems to bring out all of their individual flavors so well. This makes a hearty 6 servings in a casserole dish.
For the base:
- 1 and a half cups of whole wheat flour
- Quarter cup of nice olive oil
- A few tablespoons of soya milk
- Salt and pepper to season
Filling:
- Half a cup of tofu
- 2 teaspoons wholegrain mustard
- 3 tablespoons Nutritional Yeast Flakes
- 1 teaspoon white wine vinegar
- 1 teaspoon lemon juice
- Salt and pepper to season
- 2 tablespoons soya milk
Top:
- 2 large tomatoes
- 2 peppers
- 2 onions
- 1 courgette
- 6 large mushrooms
- 4 cloves of garlic
- 1 teaspoon celery seed
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 tablespoon nice olive oil
Directions:
- Roughly chop up the vegetables
- Mix with the herbs and oil in a container suitable for the oven
- Roast for an hour on a very low heat (About gas mark 3)
In the mean time, make your base:
- In a large bowl, add the flour to oil with your hands until crumbly in texture
- Add the soya milk bit by bit until the mixture is damp
- Pat into the bottom of the casserole dish
- Put this into the oven after 20 minutes. Increase the temperature to 5 and put the vegetables on the bottom shelf.
Next make your filling:
- Blend the lot
- You may wish to add more soya milk to ensure a creamy texture
- After another 20 minutes, add a thin layer of this filling to the crust
Cook for another 20 minutes, then add the layer of veg
Serve with potatoes or salad.
Tags: mains, pie, roasted, vegetables