DO YOU HAVE LEFTOVER VEGGIES?

Then make this delicious pie.

DO YOU HAVE LEFTOVER VEGETABLES AND FLOUR? THEN MAKE THIS DELICIOUS LUNCH AND YOU'LL BE SURPRISED!

Enough chitchat! Here is the recipe!

• FOR THE FILLING:
• 1 cup of canned heart of palm
• 1 seeded tomato, chopped
• 1 onion, minced
• 1/3 cup olives
• A bunch of parsley, minced
• 2 tablespoons of green onions, minced
• 1/3 cup of frozen sweet corn
• Salt to taste
• Black pepper to taste
• Oregano
• 1 tablespoon nutritional yeast
• 1 tablespoon of cornstarch dissolved in 3 tablespoons of plant-based milk
• FOR THE BATTER:
• 2 cups of all-purpose flour
• 2 cups of water
• 1/3 cup olive oil
• 1 teaspoon of salt
• 1 tablespoon baking powder

Instructions

  • 1.
    Sauté the onions until translucent, add the tomatoes and the salt, sauté until the tomatoes break down a little bit, then add the rest of the ingredients except the cornstarch slurry, let it cook for about 5 to 7 minutes in low heat, add the cornstarch slurry, mix to combine for 2 minutes more, turn off the heat and let the mixture cool down completely.
  • 2.
    Mix in a blender all the ingredients for the batter, add 2/3 of the batter to a 22cm (9 inch) baking tin with a removable bottom, add the filling, cover with the remainder of the batter, put it in the oven for about 1 hour at 180℃ (356℉). Remove from the oven, wait 10 minutes before serving.
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