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
Ingredients1 cup (5.64 oz) oignon haché3 girofle < span class="wprm-rec i pe-zutatenname">d’ail , finement haché4 oz (113.4 g) champignon , finement tranché ou haché1/4 cup (< span class="wprm-recipe -Ingredient quantity">31.25 g span>) farine ( tout use, utiliser 2 cuillères à soupe de farine de riz + 2 cuillères à soupe d’amidon de tapioca pour le gluten -gratuit)2 feuilles de laurier1 càc séché romarin effortless-affiliate>< /li>1/2
TL sel 2 cups (473.18 ml) bouillon de légumes2.5 Tas sen (455 g) Legumes , Légumes Surgelés or Légumes Hachés tels que Haricots Vert, corn, carrots, pois, zucchini, pommes de terre, etc.
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 sauté 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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