Deaf Diversity around the Kitchen Table with Darlene
Serves 4 - 6
Ingredients
- 1 onion, halved and finely sliced
- 2 crushed, cloves of garlic
- 1 carrot, finely diced
- 2 leeks, finely sliced
- 1 cup vegetable stock or 2 stock cubs
- Fresh thyme
- 1/2 cup white wine
- 1/4 cup plant-based milk of your choice.
- 1 can of chickpeas, drained
- 2 tsp Nutritional yeast
- 5 to 6 sheets of filo pasty
- 1/4 cup of melted plant-based butter like Olivio
- Sea salt and cracked black pepper to taste
- Any herbs, seeds and seasonings you like.
Method
- 1. Preheat the oven to 180c degrees
- 2. Add a splash of olive oil to a small pan and fry the drained chickpeas until golden brown. Leave to pan to cool down.
- 3. In a large frying pan on medium heat, add a teaspoon of olive oil and add the sliced onion, garlic and leeks. Stir for a couple of minutes then add the carrot. Mix over medium heat for about 10 minutes until the vegetables have reduced in size and are cooked.
- 4. Add white wine, stock and rice milk, stir to combine. Add yeast, the browned chickpeas and tasty the thyme. Taste to check the seasoning. (Try not to eat it all - its so yummy!)
- 5. Layer a pie dish with buttered filo pastry. Use about 3-4 sheets of filo and brush each sheet with melted plant-based butter to make layers.
- 6. Add the pie filling and cover with 2 layers of buttered filo pastry for the top. Sprinkle with poppy seeds.
- 7. Bake at 180c for about 20 to 25 mins, brushing with extra Olivio until golden brown.
