Ingredients
Pie dough
3 dl (1¼ c) barley flour
¾ dl (1/3 c) olive oil
¾ dl (1/3 c) water, ice cold
½ tsp salt
Instructions
Place the olive oil in the freezer for about an hour to thoroughly chill. Combine the flour and salt in a bowl. Add the olive oil and cold water and mix together. Do not mix more than needed to combine. Press out dough in a pie form.
Filling
1 leek
2 onions
1 garlic clove
2 tsp olive oil
2 tsp. oregano, dried
2 tsp. marjoram, dried
½ tsp. herb salt
1 dl. (¼ c) cashews
2 ½ dl. (1 c) soy yoghurt
½ tsp. onion powder
½ tsp. salt
1 vegetable stock cube
1 ½ Tbsp. arrowroot
Grated non-dairy cheese alternative, optional
Instructions
Slice the leek in rings and wash thoroughly in water. Chop the onion. Press the garlic into a warm pan with the olive oil. Add the onions and drained leeks. Sauté until onion is clear and leeks are soft. Sprinkle with the oregano and marjoram. Set aside.
Mix the remaining ingredients (aside from the cheese) in a blender until smooth and creamy. Place the sautéed onions and leeks in the prepared pie crust. Pour over the cashew cream. Use a fork to gently mix the cream with the vegetables. Bake at 200°C (400 ° F) for 30 – 40 minutes. Remove and sprinkle with non-dairy cheese, if desired. Bake for 3 minutes more to melt the cheese.