Ingredients
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160gr of cherry tomatoes
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2 tbsp of olive oil
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1 tbsp of red wine vinegar
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2 cloves of garlic
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1 tbsp of mixed seeds
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1 small leek
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160gr of white potatoes(or any other type of potatoes)
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160gr of pumpkin(any type of pumpkin goes well)
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160gr of courgette
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250gr of soybean sprouts(you can also used canned chickpeas or any type of canned beans)
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2 tbsp of lemon juice
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1 tsp of saffron
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4 sheets of filo pastry
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1 tbsp of sesame seeds
Directions
This flaky pie makes a cracking weekend lunch. Serve it with a selection of salads, or simply by itself with a dollop of thick, seasoned vegan yogurt.
If you tried this recipe, stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_
Love you all! ❤︎
Steps
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1
Done
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Wash all the vegetables; |
|
2
Done
|
Slice the leek and scrub the potatoes, pumpkin (deseed, if needed) and courgettes and chop them into chunks; |
|
3
Done
|
Chop the tomatoes in half, place them in a container, season it with sea salt, black pepper, drizzle with 1 tablespoon of olive oil and the vinegar, then toss and leave to macerate; |
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4
Done
|
Peel and finely slice the garlic, then place in a large non-stick ovenproof frying pan on a medium heat with the fennel seeds and olive oil. Fry for a few minutes, stirring regularly; |
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5
Done
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Add the chopped vegetables, cover the pan and cook it for 15 minutes, shaking the pan occasionally; |
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6
Done
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Remove the lid, tip in the soybeans and season lightly with a pinch of salt and pepper; |
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7
Done
|
Finely add the lemon juice. Fry for a further 15 minutes, or until beautifully caramelised, stirring occasionally; |
|
8
Done
|
Preheat the oven to 190ºC; |
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9
Done
|
Cover the sour cherries and saffron with 150mL of boiling water, leave for a few minutes, then add to the pan with the tomatoes, reserving the macerating juices; |
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10
Done
|
Lay the filo out flat, then brush all over with the reserved tomato juices. Scrunch the filo pastry and lay them into the pan, tucking it in at the edges ; |
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11
Done
|
Scatter over the sesame seeds and bake for 25 minutes, or until golden and crisp. |
