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Ratatouille & “Ricotta” Filo Pie

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Ingredients

Adjust Servings:
5 Filo Pastry Sheets I used Jus Rol
2 tblsp Coconut Oil - melted
300g Firm Tofu - pressed for a few hours – preferably overnight to remove liquid.
2 tblps Olive Oil
1 Lemon - juice
50g Ground Almonds
2 Red Onions - chopped
2 Courgettes – cut into 2cm cubes
1 Red Pepper – cut into 2cm cubes
1 Yellow Pepper – cut into 2cm cubes
1 Orange Pepper – cut into 2cm cubes
1 Aubergine – cut into 2cm cubes
4 Garlic Cloves - chopped
50g Pitted Black olives - chopped
2 X 400G Tinned Chopped tomatoes
25G Fresh Basil - rough chopped

Ratatouille & “Ricotta” Filo Pie

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Cook the onions and garlic in a pan until soft. Add the red peppers, olives and mixed herbs. Cook for 5 minutes until soft. Add the courgettes and aubergine cook for 5 minutes. Add the tinned tomatoes. Season. Simmer for 15 minutes until most of the liquid has evaporated. Fold in the basil.

    2
    Done

    Crumble the pressed tofu with your fingers. Drizzle the lemon juice and oil all over it. Season well with salt and pepper. Mash with a fork until it resembles Ricotta cheese.

    3
    Done

    Brush a sheet of filo and layer 4 sheets randomly. Brush the inside of a deep pie dish with the oil. Press in the filo to line it stab it a few times with a fork.

    4
    Done

    Put the veg mix in the filo lined dish. Randomly add ricotta as you do it. Sprinkle to top of the veg with 2 thirds of the almonds. Brush the last sheet of filo and put this roughly over the top of the exposed veg to make a pie. Brush with oil. Sprinkle the remaining almonds all over it. Season.

    5
    Done

    Bake for 35-40 minutes until golden brown and crispy.

    RdC

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    Vegan sausage, red chicory & squash risotto
    next
    Crispy Tofu Pineapple & Sugar Snap Rice Noodles
    previous
    Vegan sausage, red chicory & squash risotto
    next
    Crispy Tofu Pineapple & Sugar Snap Rice Noodles

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