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Tomato Pie

1 pie 


Nut Filling

Ingredients 

1 dl. Cashews

2 ½ dl. soy yogurt or soy milk

1 Tbsp. oil

1 tsp. tahini sesame paste, opt.

½ tsp. salt

½ tsp. honey, opt.

1-1 ½ Tbsp. nutritional yeast flakes, opt.

½ tsp. onion powder

1 tsp. Psyllium husk

 

Instructions 

Mix the cashew nuts in a blender until finely ground. Add the remaining ingredients, except the psyllium husk, and mix well. Add the psyllium and blend again.

 

Vegetable Filling

Ingredients 

2 onions, chopped

1 clove garlic, crushed

½ Tbsp. oil

1-2 tsp. pizza seasoning

1 dl. chopped frozen basil

1 can of crushed tomatoes

10-20 black olives, opt.

½ – 1 tsp. herb salt

½ tsp. fruit sugar

1-2 pinches of paprika, opt.

 

Instructions

Preheat oven to 200°C. Sauté the onion and garlic in the oil and mix with pizza spices and the basil. Spread in an unbaked pie shell. Add crushed tomatoes, olives, and onion mix and sprinkle with herb salt, fruit sugar, and paprika powder.

Pour the nut filling over the tomatoes. Stir gently with a fork so that it runs down between the tomato chunks. Decorate with olives and tomato slices. Bake at 200°C in the lower part of the oven for 30-45 minutes.

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