Vegetable pie

From: Elena Holmes, a registered nutritional therapist and researcher.
elenahealthfood.com
FB: Elena, Health and Food

Serves

Good for:

Lunch,
Dinner

Ingredients

For the Crust:

1 cup whole wheat flour (you can use oat or buckwheat flour for gluten-free version)
1/2 cup oatmeal (or porridge oats lightly processed in a blender)
3 tablespoons sesame seeds
1/2 teaspoon salt
1 teaspoon baking powder
1 sprig of rosemary, finely chopped
1/3 cup olive oil
1/3 cup soy milk (or water)

For the Filling:

1 aubergine
1 bell pepper
1 courgette
1 large onion
2 cloves garlic
basil leaves
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon black pepper
a pinch of hot chilli flakes (optional)
salt and pepper

For the Cream:

2 cups (300 g) silken tofu
3 tablespoons nutritional yeast
1 tablespoon capers
1 teaspoon garlic powder
1 teaspoon oregano
salt and pepper
Sesame seeds for sprinkling

Step by Step Instructions

Step 1

In a bowl, mix the ingredients for the crust.

Step 2

Leave to rest for 10 minutes and then roll it with a rolling pin on a floured surface and transfer it to a tart dish.

Step 3

Finely chop all the vegetables and sauté them in a non-stick frying pan with a little water. Add salt and the spices. Transfer to a bowl to cool.

Step 4

Drain the silken tofu, put all the cream ingredients in a bowl and mix them well.

Step 5

Add the vegetable mixture. Stir well.

Step 6

Empty the filling at the base of the tart, even with a spatula, sprinkle with sesame seeds and bake in a preheated oven at 350°F/170ºC until golden brown for about 45 minutes. Take it out of the oven and allow to cool before serving.

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