Vegan and Low Carb Chinese Pie
Preparation: 20 min
Cooking time: 30 min
Ingredients for 4 persons
- 800 g cauliflower, in bouquets
- 11 Paris mushrooms (white), thinly sliced
- 2 tbsp olive oil
- 1.5 tablespoons of garlic and parsley (Recipe at the bottom of the page)
- 1 onion, finely chopped
- 300 g regular firm tofu, diced
- 130 g canned tomatoes (diced)
- 4 teaspoons tomato paste
- 10 drops of Tabasco sauce
- 170 ml vegetable broth, low in salt
- 80 g frozen peas
- 125 ml soy beverage, unsweetened
- Pepper to taste
- 1 pinch of salt [optional]
Preheat oven to 200 °C. Prepare the cauliflower, unfold it in bouquets and boil 10-15 min until it is very tender. Drain well and set aside.
Prepare the mushrooms and slice them finely. Heat a spoonful of oil in a frying pan over medium-high heat until it is hot but not steaming. Bring the mushrooms back, stirring occasionally, until the mushroom water evaporates, about 3 min. Add the garlic base and parsley and cook for another 2 minutes, stirring. Season with salt and pepper, then remove the frying pan from the heat, but keep warm on the stove. Book.
Heat the remaining oil in a skillet over medium-high heat. Finely chop the onion and add to the skillet. Sauté until translucent, about 3 min. Add the diced tofu and sauté 2-3 min with stirring, until the dice are a little colored. Then add the diced tomatoes, tomato paste, Tabasco sauce and broth. Add the frozen peas and mushrooms and continue to cook about 4-5 min. Salt and pepper. Remove from heat and pour into a large baking dish, or divide the mixture into individual dishes.
Pour the soy milk in a large microwave-safe bowl. Heat a few minutes uncovered, medium-high power until the milk is very hot. Add the cauliflower and make a puree of creamy consistency. Add salt and pepper to taste. Cover the tofu mixture with spoonfuls of mashed potatoes, taking care to even the layer.
Bake in the center of the oven until the top is golden brown, about 25-30 min. Serve.
Basil of garlic and parsley
Ingredients: 1 bunch (100 g) fresh Italian parsley, 3 cloves garlic, 9 tbsp olive oil (enough to cover).
Preparation: only the leaves of the parsley are used, not their stems, too hard. Thoroughly wash and squeeze these leaves, and finely chop them with the garlic cloves. Place this mixture in a jar. Cover with oil, thus preventing contact with air (the amount of oil indicated below is given as a reference). Close with a lid and refrigerate immediately. The mixture keeps 1 month in the fridge; 3 months in the freezer. Before closing the jar, after each use, make sure the mixture is covered with oil to prevent mold.