Raise Vegan - - Live -


• 1 15- ounce can chick­peas, drained

• ½ cup ve­gan but­ter

• ½ cup cel­ery, diced

• ½ cup white onion, diced

• 1- 16 oz bag frozen mixed veg­eta­bles, thawed

• 1 clove gar­lic, minced

• ½ cup un­bleached all- pur­pose flour

• 2 cups veg­etable broth

• 1 cup plant milk

• 8 sheets phyllo dough, thawed

• 2 tbsp olive oil

• ½ tsp salt

• ½ tsp pep­per


1. Pre­heat oven to 350 º F. Spray a 9- inch p pie pan with non­stick spray and set aside.

2. Melt ½ cup but­ter in a dutch oven over medium m heat. Add onions and sauté for 5 min­utes. Add cele cel­ery, ry, gar­lic and thawed mixed veg­eta­bles and sauté an­other r 10 min­utes. 3. Grad­u­ally, 1 tbsp. at a time, stir flour in to the dutch oven un­til all in­gre­di­ents are coated.

4. Add broth and milk to­gether in a bowl or mix­ing cup, then grad­u­ally stir into pot. Once in­cor­po­rated, add the chick­peas.

5. Cook over medium heat, stir­ring con­stantly, un­til thick­ened and bub­bly. About 10- 15 min­utes. Add in salt and pep­per. Re­move from heat and al­low to cool while as­sem­bling the crust.

6. Pour the olive oil into a small bowl. Work­ing one sheet at a time, use a brush to “paint” olive oil on phyllo dough. Af­ter each layer is brushed with oil, add to the bot­tom of the pie pan. With each layer fan them out to cover the bot­tom of the pan com­pletely. ( The dough will hang over the edge and that is ok as we will fold it on top at the end.) Con­tinue un­til all eight sheets are added mak­ing sure to paint the top of the last sheet with oil.

7. Pour mix­ture into the pie pan and gen­tly fold phyllo dough over the mix­ture to “close” the pie. It will be open in the mid­dle.

8. Bake in the oven for 25- 30 min­utes. If you would like your crust a lit­tle more golden- brown, broil for an ad­di­tional 1- 2 min­utes. Note: When work­ing with phyllo dough, make sure to keep it cov­ered with plas­tic in be­tween brush­ing each sheet with oil to make sure they do not dry out.

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