Get ready for a flavor-packed adventure with our Vegan Stuffed Mini Pies! These savory delights are filled with a rich vegan mince sauce and creamy cashew cheese, then topped with crunchy coconut bacon. It’s a taste explosion in every bite, and the best part? They’re 100% vegan. Let’s dive right into the kitchen!
Ingredients:
For the Dough:
- 2 cups of plain flour
- 10 g dried yeast
- 4 tbsp canola or sunflower oil (or your preferred oil)
- 3 tbsp sugar
- 1 tsp salt
- 160 ml warm water
- Polenta for rolling
For the Vegan Mince Sauce:
- 1 box of veggie mince
- 70 g brown onions
- 1 garlic clove
- 80 g green olives
- 50 g vegan BBQ sauce
- 30 g tomato paste
- Pinch of salt and pepper
For the Cashew Cheese:
- 150 g cashews
- 2 tbsp nutritional yeast
- 1 garlic clove
- 1 tbsp lemon juice
- 4 tbsp water
- Pinch of salt and pepper
- Chopped Spring onion
Coconut Bacon for Topping
Instructions:
For the Dough:
- In a mixing bowl, combine the plain flour, dried yeast, sugar, and salt.
- Add the canola or sunflower oil and warm water to the dry ingredients. Mix thoroughly until a smooth dough forms.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Let the dough rise for approximately 40 minutes, or until it doubles in size.
For the Vegan Mince Sauce:
- In a pot, sauté the brown onions and garlic with olive oil until they become fragrant and translucent.
- Add the veggie mince to the pot and cook until it’s browned and crumbly.
- Mix the vegan gravy sachet with the vegan BBQ sauce and add it to the pot. Also, stir in the tomato paste, green olives, salt, and pepper. If needed, add a bit of water to achieve your desired consistency.
- Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
For the Cashew Cheese:
- In a blender, combine the cashews, garlic, lemon juice, nutritional yeast, water, salt, and pepper. Blend until it forms a creamy cheese-like texture.
- Fold in the chopped spring onions for a burst of fresh flavor.
Assembly and Baking:
- Once the dough has doubled in size, divide it into 50g portions.
- Roll out each portion on a clean surface dusted with polenta, shaping them like small pies.
- Fill each pie with either the vegan mince sauce or the cashew cheese.
- Place the filled pies on a tray that has been lightly sprayed with oil.
- Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 15 minutes or until the dough turns golden.
- Once out of the oven, generously sprinkle the coconut bacon on top of each mini pie.
- Serve your Vegan Stuffed Mini Pies warm and watch them disappear as your family and friends savor the delectable flavors!
These savory mini pies are a perfect appetizer or snack for any occasion. Enjoy the blend of textures and tastes that make this vegan creation a true masterpiece. 🥧🌱
Vegan Sfiha with Vegan Mince Sauce and Cashew Cheese
An arabic delicacy, Sfiha with Vegan Mince Sauce and Cashew Cheese one of her many delicious recipes under her sleeve, always cooked with lots of vegan love.
Ingredients
Dough:
- 2 cups of plain flour
- 10 g dried yeast
- 4 tbsp oil canola or sunflower preferably
- 3 tbsp sugar
- 1 tsp salt
- 160 ml warm water
- Polenta to roll
Vegan mince sauce:
- 1 box of veggie mince
- 70 g brown onions
- 1 garlic clove
- 80 g green olives
- 50 g vegan BBQ sauce
- 30 g tomato paste
- Pinch of salt and pepper
Cashew cheese:
- 150 g cashews
- 2 tbsp nutritional yeast
- 1 garlic clove
- 1 tsbp lemon juice
- 4 tbsp water
- Pinch of salt and pepper
- Chopped Spring onion
- Coconut bacon
Instructions
- Firstly, make the dough by mixing all the dry ingredients. Then add the oil and the warm water. Mix very well. Knead the dough for around 10 minutes until it is smooth.
- Now let the dough rise for 40 minutes or until doubles its size.
- For the vegan mince sauce: fry the brown onion and the garlic in a pot with olive oil. Add the vegan mince. Mix the vegan gravy sachet with the vegan bbq sauce and add it to the mix. Now, put the tomate paste, olives, salt and pepper. Add some water if needed. Let it simmer for 10 minutes.
- For the cashew cheese: blend the cashews with garlic, lemon juice, nutritional yeast, water, salt and pepper. Then, add the chopped spring onion.
- After the dough doubled its size, portion it in balls with 50g. Open the ball in a banche or table with polenta and shape it like a pie. Fill the pie with vegan mince sauce or cashew cheese. Put it in a tray sprayed with oil and bake it for 15 minutes or until the dough is golden.
- Now, sprinkle the coconut bacon on top of it.