A traditional recipe from Brazil, completely veganized by Isabel Mascarenhas from Blog To Comendo. Baked pie with vegetable filling - healthy, tasty and authentic comfort food.
- 3 cups of flour or gluten-free flour mix
- 1 cup of oil or olive oil
- 2 tablespoons of crushed flaxseed + 1/3 cup of water
- 2 cups of vegetable milk or water (I used water)
- 2 teaspoons salt
- 1 teaspoon garlic powder (optional)
- 2 tablespoons yeast
- 1/2 teaspoon of turmeric (optional, to add a little color)
(You can use any veggies you have it at home, no need to use these ingredients)
- 2 cups of diced red pepper
- 1 cup chopped red onion
- 2 chopped garlic cloves
- 2 medium grated carrots
- 1 cup diced tomatoes
- 2 cups of green peas
- Salt and black pepper to taste
Start with the filling: sauté the peppers, onions and garlic in a drizzle of olive oil.
Then mix with carrots, peas, tomatoes and a little salt and pepper.
Grease the pan with oil and flour and turn the oven on to preheat to 200 ° C
Prepare the flaxseed gel, which helps replace the egg. To do this, just mix the flaxseed with the water and let it rest for about 10 minutes
To make the dough, mix all the ingredients in a bowl (I like to leave the yeast to mix last) and stir well with a fouet.
Place half the dough on the baking sheet, the filling, cover with the rest of the dough and spread everything with a spoon.
You can add some vegetable cheese too - but it's completely optional.
Add a little oregano.
Bake for 35-45 minutes until the pie turns golden brown.
Serve immediately or wait until the pie cools to cut.
Enjoy your food!
Recipe by Isabela Mascarenhas from blog To Comendo - You can see this and other recipes on Isabela's blog here