Get a 9 inch pie dish and line with parchment paper.
2
Blend all ingredients in a kitchen processor until it all sticks together - you may need a tablespoon of water if during the processing you notice that it won't come together.
3
Press the mixture into the pie dish.
4
Place into the preheated oven at 200 Celsius and back for 10-15 minutes.
Filling
5
Take a frying pan and add some vegetable stock.
6
Sauté the onion and garlic until soft and glassy.
7
Add the vegetables and your chosen spices and keep adding splashes of vegetable stock so that it does not burn.
8
When ready, set aside.
9
Fill the pre-baked crust.
10
Add 1 cup of prepared tomato and basil sauce and spread.
11
Tip all of the vegetables over the top before baking for about 15 minutes.
12
Add a small amount of our own white no-cook sauce.
Ingredients
Crust
1 ½cupsDrained canned/cooked unsalted chickpeas
2tbspGround chia seeds
2tbspYeast flakes
1tbspFlaxseed meal
¼cupWalnuts or cashews
2tspItalian mixed herbs
Ground black pepper
Salt (optional)
Filling
½cupPrepared vegetable stock
Big handful of broccoli cut into small florets
1Red bell pepper, deseeded and sliced
6Medium sized mushrooms, thinly sliced
1tbspSoaked, dried mushrooms
3Cloves crushed garlic
1Small red or white onion, finely sliced
2tspNicki's spice mix
Nicki's spice mix
2tbspNutritional yeast/ Yeast flakes
1tbspOnion powder
1tbspDried parsley
1tbspDried basil
2tspDried thyme
1tbspGarlic powder
2tspMustard powder
2tspSmoked paprika
½tspGround turmeric
½tspCurry powder
½tspCelery salt
½tspCumin
½tspGround white or black pepper
Directions
Crust
1
Get a 9 inch pie dish and line with parchment paper.
2
Blend all ingredients in a kitchen processor until it all sticks together - you may need a tablespoon of water if during the processing you notice that it won't come together.
3
Press the mixture into the pie dish.
4
Place into the preheated oven at 200 Celsius and back for 10-15 minutes.
Filling
5
Take a frying pan and add some vegetable stock.
6
Sauté the onion and garlic until soft and glassy.
7
Add the vegetables and your chosen spices and keep adding splashes of vegetable stock so that it does not burn.
8
When ready, set aside.
9
Fill the pre-baked crust.
10
Add 1 cup of prepared tomato and basil sauce and spread.
11
Tip all of the vegetables over the top before baking for about 15 minutes.
12
Add a small amount of our own white no-cook sauce.