Start with 75 gms of your preferred flour. 25 gms of Soya Pure. Make in to a bread crumb, add 2 tblsp of water and bring to a dough.
Roll out and line a small pie dish. Cut surplus pastry and fork all the way round, line with grease proof paper and fill with ceramic beads and put into the oven at 180 for 15 minutes.
Meanwhile put 1 carrot, 1 courgette and one parsnip through a spiralizer on the ribbon setting.
Make a sauce, either using cashews, soya milk, nutritional yeast, garlic and seasoning, or use a vegan ready mix cheese alternative.
Take the pie out of the oven, remove the ceramic balls and paper and put the sauce into the empty pie case.
Then spend a few minutes making flower shapes out of your ribbons of veggies.
then cut a few small plum tomatoes and some purple cabbage to fill in some of the centres.
Bake for about 30 minutes.
I also used my waffle cutter and made some crinkle sweet potatoes, bake these sprinkled with garlic and herbs for about 20 minutes, steam some purple sprouting broccoli and purple cabbage.
Calories for the pie- I have enough for 2 portions. 320 calories each portion. Fat 10 gms, Carbs 30 gms, Protein 10 gms.
Serve with whatever vegetables you have and enjoy.
Vegetarian and Vegan Nutrition 