Roasted squash brings charred sweetness, olives bring saltiness, blended together in saucy tomato with a proteinous lift from the tofu. I made this pie out of leftovers fusing Mediterranean and English flavours. Served with purple sprouting broccoli, or you choice of greens, this vegan pie makes a healthy dish. I seasoned the filling with fresh parsley from the garden and cloves of garlic to create a spring time meal bursting with flavours.
Prep time 1 hr 15min
Serves 4
500g roasted squash
drizzle of roasting oil
300g ready made shortcrust pastry
200g tofu
15 olives, halved
can of tomatoes
cherry tomatoes halved (optional)
3 cloves garlic, halved
sprigs of parsley
300g broccoli
for the dressing:
nut butter
soya yoghurt
Drizzle in oil and roast the squash at 180 degrees at the top of a fan oven for 40 minutes, check it isn’t sticking at 30minutes. Roll your pastry into a shape that covers your pie dish with some spare for the lid. Crumble half your tofu onto the pastry, add half your squash, add half the olives, add half the tomatoes. Repeat until the pie dish is full. Stick the cloves of garlic into the mix and add parsley sprigs. Add the lid to the pie dish. Preheat oven to 180 degrees fan oven and move shelf to centre of oven. Cook pie for 25 minutes. At T minus 15 minutes prepare and put the broccoli on to boil. Mix the yoghurt with nut butter in a ratio of 2:1. Serve pie, broccoli and dressing.
Sarasvati Flow 