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.
Tag Archives: pie
Seitan, Leek and Mushroom Pie
The vegan version of chicken pie, this is the perfect winter warmer. The seitan, half tofu, half wheat, is rich in nutrients, softens in the oven as it absorbs the flavours of the spices. Mushrooms and leek wrapped in white sauce add to the succulence with a touch of clove for an added dimension.
Sarasvati Flow 