If the idea is to make your afternoon snack more nutritious without becoming boring, protein vegetable pies are an excellent bet. Full of flavor, they combine soft homemade pasta with colorful fillings, creating balanced dishes with varied textures. And the best part: they suit different types of diets, including vegan, and make everyday life easier, as they are easy to prepare.
Next, check out some recipes for protein vegetable pies!
Ingredients
Massa
- 2 cups of tea lentil cooked and drained red
- 1/2 cup oat flour
- 1/4 cup sweet cassava starch
- 1 teaspoon of salt
- 1 teaspoon of turmeric
- 1/4 cup olive oil
- 3/4 cup of water
- Oil for greasing
Filling
- 2 bunches of cherry tomatoes
- 2 cups thinly sliced cabbage
- 1 onion peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 drizzle of olive oil
- Salt to taste
Preparation mode
Massa
In a blender, blend the cooked lentils with the water, olive oil and salt until a homogeneous cream is formed. Transfer to a bowl and mix with the oat flour, sweet cassava flour and turmeric until it forms a creamy, slightly thick dough. Book.
Filling
In a pan, heat the olive oil over medium heat and sauté the onion and garlic until golden. Add the cabbage and sauté until it starts to wilt. Season with salt and turn off the heat. In a pan greased with olive oil, pour half of the dough. Distribute the cabbage on top and cover with the rest of the dough. Finish by decorating with cherry tomatoes and bake in a preheated oven at 200 °C until the dough is firm and lightly golden. Serve then.
Ingredients
Massa
- 2 cups of soy flour
- 2 cups of soy milk
- 1/2 cup of tea nutritional yeast
- 1/3 cup olive oil
- 1 tablespoon of chia hydrated in 2 tablespoons of water
- Salt to taste
- Oat flour for flouring
- Oil for greasing
Filling
- 2 cups of chopped broccoli
- 1/2 cup of green corn tea
- 1 onion peeled and chopped
- 2 garlic cloves, peeled and chopped
- Salt, olive oil and ground black pepper to taste
Preparation mode
Massa
In a blender, place all the dough ingredients, except the chemical yeast, and blend until you obtain a homogeneous consistency. Book.
Filling
In a pan, heat the olive oil over medium heat and sauté the onion and garlic until golden. Add the broccoli and corn. Season with salt and black pepper. Turn off the heat and set aside.
Pour half of the dough into a pan greased with olive oil and floured with oat flour. Spread the filling on top and cover with the rest of the dough. Bake in a preheated oven at 180°C for 35 minutes. Serve then.
Ingredients
Massa
- 2 cups of tea chickpea flour
- 1/2 cup finely rolled oats
- 1 teaspoon of salt
- 1/4 cup olive oil
- 3/4 cup ice water
- Chickpea flour for flouring
- Oil for greasing
Filling
- 1 bunch of sliced chard
- 1 onion peeled and chopped
- 3 garlic cloves, peeled and chopped
- 1 tablespoon olive oil
- 1/2 teaspoon powdered nutmeg
- Salt and ground black pepper to taste
Preparation mode
Massa
In a bowl, mix the chickpea flour, oats and salt. Add the olive oil and, with clean hands, mix until it forms a moist crumb. Add the ice water little by little until you get a firm, moldable dough. Wrap and refrigerate for 20 minutes.
Filling
In a pan, heat the olive oil over medium heat and sauté the onion until transparent. Add the garlic and stir quickly. Add the chard and sauté until wilted. Season with salt, black pepper and nutmeg. Book.
On a smooth surface floured with chickpea flour, roll out the dough with a rolling pin. Line the bottom and sides of a springform pan greased with olive oil. Spread the chard filling on top and cover with the rest of the dough. Bake in a preheated oven at 200°C until the dough is golden and firm. Serve then.