Vegan pie with black pepper biscuit filling. Vegetables in a hearty herb sauce, topped with a simple topping of oil-free black pepper crackers. Classic flavors, simpler and easier! Vegan recipe without soy. Gluten free nut free option

Ingredients

  • 1 cup (5.64 oz) oignon hachĂ©
  • 3 girofle < span class="wprm-rec i pe-zutatenname">d’ail , finement hachĂ©
  • 4 oz (113.4 g) champignon , finement tranchĂ© ou hachĂ©
  • 1/4 cup (< span class="wprm-recipe -Ingredient quantity">31.25 g) farine ( tout use, utiliser 2 cuillères Ă  soupe de farine de riz + 2 cuillères Ă  soupe d’amidon de tapioca pour le gluten -gratuit)
  • 2 feuilles de laurier
  • 1 cĂ c sĂ©chĂ© romarin< /li>
  • 1/2 TL sel
  • 2 cups (473.18 ml) bouillon de lĂ©gumes
  • 2.5 Tas sen (455 g) Legumes , LĂ©gumes SurgelĂ©s or LĂ©gumes HachĂ©s tels que Haricots Vert, corn, carrots, pois, zucchini, pommes de terre, etc.
  • Preparation

  • Cake filling: Heat a saucepan over medium-high heat. Add 2 tablespoons broth or 1 teaspoon oil. Add the onion, garlic and a good pinch of salt and sautĂ© for 4-6 minutes until translucent. Add the mushrooms and mix and cook for 3 minutes.
  • Add bay leaves, herbs, salt and mix. Add the flour and mix. Add 1/2 cup broth and stir until there are no lumps, then add the rest of the broth. Mix well to combine. Bring to a boil. Add the vegetables and mix and continue to cook for 4 to 6 minutes. If mixture isn’t as thick as desired, stir 1 tablespoon flour into 2 tablespoons broth and add to pan and bring to boil again. The mixture will thicken as it cools, so you only want a slightly thick filling.
  • Transfer the mixture to a 9x 9 inch baking pan. Remove the bay leaves. Leave to cool for 10 minutes. Meanwhile, prepare the cookie filling. Preheat the oven to 225 °C
  • < strong>Cookie filling: In a bowl, combine the flour, almond flour, baking powder, salt, yeast flakes, herbs, and black pepper. Mix well.
  • Add 1/2 cup chilled, not cow’s milk and mix. Add milk, 1 tablespoon at a time, to make a soft, sticky dough. Let sit for 5 minutes, then pour the mixture over the pie filling.
  • < span style="display: block; "> Bake at 435 degrees F for 17-20 minutes or until topping is golden brown. Garnish with fresh herbs and freshly ground black pepper. Leave to rest for 5 minutes, then serve.

    Preparation: prepare pot Store pie filling ahead of time and refrigerate for up to 2 days. Then add the cookie filling, puff pastry or crust of your choice and bake.

    Storage: Store the cake in the oven for up to 2 days Fridge.

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