Introducing my simple tofu veg pie with mixed salad and my favourite pepper jam (check condiments tab for recipe)
A head of broccoli
1 red pepper
Slice, dice and fry off the pepper and onion
Chop, pop in a pot and boil the broccoli and carrots until soft and tender
For the creamy sauce:
Get your hand blender at the ready and blitz the following
A block of tofu
A drop of any plant based milk,
A sprinkle of onion and garlic powder and a smattering of salt, pepper and mixed herbs.
For the pastry: 1 cup of plain flour, a pinch of salt mixed with 3/4 cup of cold “non butter butter” or coconut oil. I used a mix of both as I was running low. Knead gently to a crumb and then slowly add ice cold water until it becomes a dough. Roll out larger than the mould and fit.
Pour in veg and sauce mix. I had a little left over pastry for the criss cross effect but it’s just as good without. Add a little side salad, a spoon of pepper jam, take a deep breath and EAT!
Love Louise x