074: Vegetable Pie

Time: 1 Hour

Servings: 4

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)

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

Cream:
2 cups silken tofu
3 tablespoons nutritional yeast
1 tablespoon capers
1 teaspoon garlic powder
1 teaspoon oregano
salt and pepper
Sesame seeds for sprinkling

Instructions:

1. In a bowl, mix the ingredients for the crust.

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.

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.

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

5. Add the vegetable mixture. Stir well.

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.