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Vegetarian savory pies

Vegetarian savory pies


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If you don't like meat or maybe you like to eat vegetables in a tasty way, we offer you three recipes of vegetarian pies that are simple and quick to prepare.

These recipes are ideal for those who love to eat elaborate dishes without sacrificing the goodness of vegetables.

Vegetarian savory pies, mixed vegetables

Ingredients

  • 1 organic courgette
  • 3 red peppers
  • 1 clove of garlic
  • 1 eggplant
  • 1 broccoli
  • 3 organic eggs
  • Salt, pepper and thyme
  • Olive oil
  • 1 tablespoon of mustard
  • 300 cl of milk cream

Preparation

  1. Cut the courgettes into sticks, chop the garlic well and cut the peppers into squares
  2. Sauté the vegetables in the olive oil and add pepper, salt and thyme
  3. Once ready, cut the aubergines into cubes and add them to the mixture, then do the same with the broccoli
  4. Separately mix the eggs with the cream and mustard
  5. Finally pour everything on the sauté and then, once cold, bring it into the pastry for the savory pie
  6. Bake the savory pie in a preheated oven at 180 degrees for 30 minutes until it is golden brown and acquires consistency, color and thickness.

Vegetarian savory pies, with onion

  • 5 onions
  • 1 kilo of potatoes
  • 2 rolls of puff pastry
  • 1 jar of mushrooms
  • 3 organic eggs
  • 1 cup of grated cheese
  • Salt and pepper
  • Extra virgin olive oil

Preparation

  1. Boil the potatoes and prepare a puree
  2. Separately, fry the onions and mix with the purée
  3. Add the mushrooms, three beaten eggs and the grated cheese
  4. Finally mix and season to taste
  5. Pour the mixture into the pastry for the savory pie
  6. Bake the savory pie in a preheated oven at 180 degrees for 30 minutes

Vegetarian savory pies,pumpkin and cheese

  • 1 large organic pumpkin
  • 1 onion
  • 100 grams of tofu
  • 2 cloves of garlic
  • 2 tomatoes
  • 50 grams of grated cheese
  • 200 grams of buffalo mozzarella
  • Salt and pepper

Preparation

  1. Peel the pumpkin and cut it into cubes
  2. Then let it cook in water for 15 minutes until it is soft
  3. In another bowl, brown the onion and garlic together with the crushed tofu
  4. Stir and add to the pumpkin purée along with the cheese then correct with salt and pepper to taste
  5. Then, turn the purée into the puff pastry and cut the tomatoes into thin slices and put them on top.
  6. Add a little mozzarella and keep in a preheated oven at 180 degrees until the surface is golden brown.

Before cutting and serving, wait at least half an hour after cooking.

For other vegetarian flavor recipes, please refer to the article "Vegetarian and vegan recipes"

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Video: The BEST Chickpea Pot Pie Recipe. Vegan u0026 Grain-Free (June 2022).


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