Adequate protein intake is essential for maintaining muscle mass, tissue recovery, production of enzymes and hormones and strengthening immunity. In this scenario, pies rich in vegetable protein are practical alternatives for those who want to prepare a nutritious, tasty and balanced dinner. In addition to contributing to satiety, they can provide amino acids, fiber, vitamins and minerals that are important for the proper functioning of the body.

Next, check out 4 pies rich in vegetable protein to include in your diet!

Ingredients

Massa

• 250 g of oat flour
• 120 g chickpea flour
• 80 ml extra virgin olive oil
• 70 ml of ice water
• 1 teaspoon of salt
• 1 teaspoon of turmeric

Filling

• 300 g cooked and drained chickpeas
• 200 g cooked and drained lentils
• 200 g chopped spinach
• 1 carrot grated
• 1 chopped onion
• 2 cloves of garlic, chopped
• 200 ml coconut milk
• 80 g cashew nuts, soaked for 8 hours
• 2 tablespoons nutritional yeast
• 2 tablespoons extra virgin olive oil
• 1 tablespoon golden flaxseed flour
• 3 tablespoons of water
• Salt, ground black pepper, grated nutmeg and dill to taste
• White sesame to decorate

Preparation mode

Massa

In a container, mix the oat flour, chickpea flour, salt and turmeric. Add the oil and mix until you obtain a moist crumb. Add the ice water little by little until a homogeneous dough forms. Then cover the dough and let it rest in the fridge for 30 minutes. Then, roll out the dough and line the bottom and sides of a pie pan.

Filling

Mix the flaxseed flour with water in a container and let it rest for about 10 minutes. Then, blend the cashew nuts, coconut milk, nutritional yeast and flaxseed mixture in a blender until you obtain a smooth cream.

Then, in a frying pan over medium heat, heat the oil and sauté the onion until it becomes transparent. Add the garlic and cook for another 1 minute. Add the grated carrot and sauté for 2 minutes. Then add the spinach and cook just until wilted. Mix the chickpeas and lentils into the stew and season with salt, black pepper, nutmeg and dill.

Pour the cream over the filling and mix gently until all the ingredients are incorporated. Spread the filling over the dough, smooth the surface and bake in a preheated oven at 180 °C for approximately 40 minutes, or until the dough is golden and the filling is firm. Remove from the oven, let it rest for 10 minutes and serve with white sesame seeds.

Ingredients

Massa

• 250 g of oat flour
• 120 g golden linseed flour
• 80 ml extra virgin olive oil
• 1 ovo
• 70 ml of ice water
• 1 teaspoon of salt

Filling

• 200 g the pea fresh cooked
• 1 chopped red onion
• 2 cloves of garlic, chopped
• 150 g crumbled fresh Minas cheese
• 2 eggs
• 2 tablespoons extra virgin olive oil
• Salt, chopped parsley, sweet paprika and ground black pepper to taste

Preparation mode

Massa

In a container, mix the oat flour, flaxseed flour and salt. Then, add the oil and egg and mix. Add water little by little until a homogeneous dough forms. Let it rest in the fridge for 30 minutes. On a clean surface, roll out the dough and place it in a pie dish.

Filling

In a pan, sauté the red onion and garlic in olive oil over medium heat. Add the peas and cook for about 5 minutes. Season with paprika, salt, black pepper and parsley. After it cools, mix the Minas cheese and eggs. Spread the filling over the dough. Bake in a preheated oven at 180°C for around 40 minutes, until golden. Serve then.

3. Mushroom pie

Ingredients

Massa

• 250 g whole wheat flour
• 120 g chickpea flour
• 80 ml extra virgin olive oil
• 70 ml of ice water
• 1 teaspoon of salt

Filling

• 500 g sliced ​​Paris mushrooms
• 1 chopped onion
• 3 cloves of garlic, chopped
• 150 g the brunetteraw cashew soaked for 8 hours
• 200 ml of water
• 2 tablespoons nutritional yeast
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Salt, ground black pepper, grated nutmeg and fresh thyme to taste
• Chopped parsley to finish

Preparation mode

Massa

Mix the wheat flour, chickpea flour and salt in a bowl. Then, add the oil and mix until you obtain a moist crumb. Add the ice water little by little, stirring until it forms a homogeneous dough that is easy to shape. Cover the dough and refrigerate for about 30 minutes. Roll out the dough with a rolling pin and line the bottom and sides of a tart pan, adjusting the edges well.

Filling

In a blender, blend the soaked cashew nuts with water, lemon juice, nutritional yeast and a pinch of salt until a smooth cream forms. Book. Heat the olive oil in a large frying pan over medium heat and sauté the onion until soft.

Add the garlic and cook for about 1 minute. Add the mushroom and cook over high heat until all the released water evaporates and it turns lightly golden. Season with salt, black pepper, nutmeg and thyme, mixing well.

Add the chestnut cream to the mushroom stew until you obtain a creamy and uniform filling. Spread the filling over the dough and decorate with some mushroom slices. Bake in a preheated oven at 180°C for approximately 40 minutes, or until the dough is golden and the filling is firm. Remove from the oven, top with parsley and let rest for 10 minutes before serving.

Ingredients

Massa

• 370 g whole wheat flour
• 80 ml extra virgin olive oil
• 1 ovo
• 60 ml of ice water
• 1 teaspoon of salt

Filling

• 350 g cooked and drained lentils
• 2 leek stalks, cut into thin slices
• 1 chopped onion
• 2 cloves of garlic, chopped
• 150 g the ricotta fresh crumbled
• 2 eggs
• 2 tablespoons extra virgin olive oil
• Fresh thyme, salt and ground black pepper to taste

Preparation mode

Massa

Mix the wheat flour and salt in a bowl. Then add the oil and egg, mixing until it forms a moist crumb. Add water little by little until you get a smooth and uniform dough. Wrap the dough and refrigerate for 30 minutes. Roll out the dough and line the bottom and sides of a pie dish.

Filling

In a frying pan, heat the oil over medium heat and sauté the onion until transparent. Then add the leek and cook over low heat until soft and slightly golden. Add the garlic and sauté for another 1 minute.

Mix the stew with the cooked lentils and season with salt, black pepper and thyme. Wait for it to cool and add the ricotta and eggs. Distribute the filling over the dough. Bake in a preheated oven at 180°C for approximately 40 minutes, until the dough is golden and the filling is firm. Wait a few minutes before unmolding.