Incredibly versatile, pies, great options for snacks or lunches and dinners, can be stuffed in many ways. With options without animal ingredients, the dish is even more democratic, allowing us to explore a multitude of unique flavors, textures and combinations. Next, check out 5 vegan pies recipes that will surprise your taste buds!

Ingredients

Massa

• 2 cups of soy milk tea
• 1 cup of vegetable oil
• 4 tablespoons of flaxseed
• 1 tsp of salt
• 13 tablespoons of wheat flour
• 1 tablespoon of baking powder
• Plant oil
• Wheat flour to flour

Filling

• 1 cup of chopped garlic
• 2 tablespoons of olive oil
• 2 tablespoons of vegetable oil
• 300 g of cooked and chopped broccoli flowers
• 1 cup of chopped black olive
• Salt and ground black pepper to taste
• 200 g of vegan curd

Preparation mode

Beat the soy milk, vegetable oil, flaxseed and salt for 2 minutes. Gradually add the flour and yeast and beat until a homogeneous mixture. In a pan, heat the olive oil and oil over medium heat and sauté the leeks. Add the broccoli and sauté for 5 minutes. Remove from fire, mix the olive and season with salt and black pepper.

In an oil -greased refractory and floured with flour, pour half of the dough and spread the stuffing and vegan curd. Cover with massa remaining and bake in preheated medium oven for 30 minutes or until golden brown. Serve next.

Ingredients

Massa

• 2 peeled sweet potatoes, cut into pieces and cooked
• 1/2 cup of olive oil
• 1 cup of milk of milk almonds
• 1 cup of whole wheat flour tea
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• Plant oil
• Wheat flour to flour
• Water

Filling

• 2 cups of chopped spinach leaves
• 1/2 cup chopped onion tea
• 1/2 cup chopped tomato tea
• 1 tablespoon of olive oil
• Salt and nutmeg powder to taste

Preparation mode

In a container, knead the sweet potatoes until you get a smooth and without pieces puree. Reserve. In a pan, heat 1 tablespoon of olive oil over medium heat and saute the onion until it begins to brown. Add the chopped spinach and sauté until completely withering. Add the dry tomatoes and season with salt and nutmeg. Turn off the heat and set aside.

In a blender, beat the sweet potato puree, almond milk, olive oil and salt. Gradually add the whole wheat flour, mixing well until it forms a creamy mass. Finally, add the yeast and incorporate gently.

Grease a medium shape with vegetable oil and flour with wheat flour. Then pour half the dough into the bottom of the pan and spread it evenly. Add the spinach filling and cover with the rest of the dough. Bake in preheated oven at 180 ° C for 35 minutes. Serve next.

Ingredients

Massa

• 2 cups of wheat flour tea
• 1/2 cup of oatmeal
• 80 ml olive oil
• 1 salt whistle
• 3 tablespoons of cold water

Filling

• 300 g de palm heart chopped
• 1 diced and cooked carrot al dente
• 1 RED Peppers cut into cubes
• 2 cubed seedless tomatoes
• 1 chopped onion
• 100 g of green corn
• 2 tablespoons olive oil
• Salt and ground black pepper to taste
• 1/2 cup of breadcrumbs

Preparation mode

Massa

In a bowl, mix the flour and oatmeal and salt. Then add the olive oil and mix with your fingertips until a thick crumbs. Add the water gradually, kneading until it forms a homogeneous mass. Wrap in filme plastic and refrigerate for 30 minutes.

Filling

In a pan, heat the olive oil and sauté the onion until golden brown. Add the tomatoes, peppers and carrots. Cook for a few minutes. Add the palm and green corn. Season with salt and black pepper and sauté for another 2 to 3 minutes. Turn off the heat and let cool.

Open the dough and line a removable bottom pan with it, including the sides. Add the cold filling. Then sprinkle over the stuffing breadcrumbs. Bake in preheated oven at 180 ° C for 35-40 minutes or until golden brown.

Creamy Vegan Call of Verde

Ingredients

• 300 g of vegan pastry
• 2 cups of soy milk tea
• 3 tablespoons of wheat flour
• 340 g of drained green corn
• Salt, ground black pepper and chopped green smell to taste
• 50 g of grated vegan cheese
• 3 tablespoons of breadcrumbs

Preparation mode

Line the bottom and sides of a removable rim pan with the pastry dough. Then bake in preheated medium oven for 10 minutes. Node blenderbeat soy milk, wheat flour, 170 g of green corn, salt and black pepper until smooth.

Transfer to a pan and bring to medium heat, stirring until thickened. Turn off the heat and add the remaining green corn and the green smell and mix. Pour over the dough. After, sprinkle with the grated vegan cheese and the mixed breadcrumbs. Bake in preheated medium oven for 30 minutes or until golden brown. Expect to cool slightly, unmold and serve.

Ingredients

Massa

• 1 1/2 cup raw chickpeas
• 3/4 cup of water tea
• 1/4 cup olive oil tea
• 1 tablespoon chia seed
• 3 tablespoons of water
• 1 teaspoon of turmeric
• 1 tsp of salt
• 1 tablespoon of baking powder
• Plant oil
• Wheat flour to flour
• Water to soak and cook

Filling

• 1 eggplant small cubes
• 1 chopped tomato
• 1/2 chopped onion
• 1 Tooth of a shredded garlic
• Olive oil, salt and ground black pepper to taste

Preparation mode

Place the chickpeas in a container, cover with water and soak for 12 hours. Afterwards, drain and wash the grains well. Place the chills drained in a pressure cooker, cover with water and cook for 20 minutes after picking pressure. Turn off, drain the water and set aside until it cools slightly.

Then mix the chia seeds with 3 tablespoons of water and let it rest for about 10 minutes until it forms a gel. In a skillet, heat a drizzle of olive oil and sauté the onion and garlic until golden brown. Add the eggplant and tomato, season with salt and black pepper and sauté for about 10 minutes, stirring from time to time, until the eggplant is tender. Reserve.

In a blender, put the boiled chickpeas, 3/4 cup of tea of ​​water, olive oil, hydrated chia, turmeric and salt. Beat until you get a creamy and thick pasta. Add the yeast last and beat quickly just to incorporate.

Then grease a medium shape with vegetable oil and flour with wheat flour. Then pour half the dough, spreading with a spatula. Cover with the braised stuffing and then place the rest of the dough on top, leveling carefully. Bake in preheated oven at 180 ° C for approximately 35 to 40 minutes. Wait to warm up before cutting to serve.