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!
• 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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