When people hear tham I'm vegetarian, suffering from celiac disease and milk protein allergy,it makes them stunned. "What on Earth do you eat then?" - they ask. Fortunately, everything else. I know it's hard to imagine that there's anything left for me besides your usualy so-called "boring" veggies and fruits but there's plenty! Luckily it's easy to find a large selction of gluten free flour and dairy free products. So you won't miss out on anything and hey, you won't even notice that there's no meat in your food. Even my dad got used to vegetarian week days and non-veg weekends. Although aubergine and mushroom is not everybody's favorite but if you like them you're gonna love this pie!
Ingredients (for about 4 portions):
- 20 dkg gluten free flour
- 10 dkg margarine
- 1 dl soy yoghurt
- dash of salt
- 10g baking powder (optional, but I like to use it)
For the stuffing:
- 1 aubergine
- 20 dkg mushroom
- 1 clove garlic
- a bunch of fresh parsley
- 2 dl soy creamer
- 1 egg
- 2 tbs olive oil
- sea salt, ground pepper
- 1 tbs mustard
Pre-heat the over to 160-180 Celsius degree. Mix the flour with the salt, baking powder, soft margarine and soy yoghurt. Stretch out the dough and place it in a metal pie form. Poke holes in the dough with a fork then leave it the fridge to rest while you prepare the stuffing.
For the stuffing, dice the aubergine and slice up the mushrooms. Heat up the oil in a pan and toss the aubergine and mushroom slies in it, cook until tender, then add the crushed garlic, salt, pepper and parsley according to your taste. Pour the soy creamer on the veggies and mix the mustard in, too. Remove it from the heat and mix it with an egg. Pour the stuffing in the previously prepared pie form and bake it in the over for about 20-30 mins, depending on your ovens power.
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