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Salad pie with veggies parmesan

ingredients

servings

4

Aubergine

1 unit

Ox heart tomatoes

1 unit

Tofu

200 oz

Lemon juice

1 coffee cup

Dill

to taste

Oregano

to taste

Chives

to taste

Coarse salt

to taste

Wholewheat flour

200 oz

Flax seed

1 spoon

Extra virgin olive oil

to taste

Bicarbonate

2 oz

Food yeast flakes

2 spoons

single courses from Italy

Salad pie with veggies parmesan

Salad pie with veggies parmesan

vegan with gluten high in fiber high in calcium high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salad pie with veggies parmesan

Good both cold and hot, in the first case especially in summer!

Salad pie with veggies parmesan step 1

step 1

Cut the tofu and thin slices and place them in marinas with lemon, chives, dill and oregano.

Salad pie with veggies parmesan step 2

step 2

Cut the eggplant into thin slices and place them in a large dumpling dumpling (it is used to make them lose their water so they can cook better).

Salad pie with veggies parmesan step 3

step 3

After a few hours begin to prepare the dough for the base. Combine flour, a little lemon juice, a bit of baking soda, salt, oil and flax seeds (as desired). Form a ball and lay it with the rolling pin.

Salad pie with veggies parmesan step 4

step 4

Cover a 20x20 square baking tray with oven paper and lay down the base. Bang the bottom with a fork and start with the layers (two): tomato slices, eggplant slices, tofu, a yolk and yeast.

Salad pie with veggies parmesan step 5

step 5

Fold the edges of the base and bake for about 45 minutes at 180 degrees.

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