VEGAN RICE PIE
This robust savory Rice Pie is a fusion of sweet and salty flavors and creamy filling texture.
Ingredients
- 7 sheets fillo pastry
- 1 stick vegan butter (melted)
- 1/4 bulb onion
- 1/2 cup TVP (cooked/optional)
- 2 cup cooked rice
- 1/4 cup mushrooms
- 1 tbsp vegan oyster sauce
- 1 tbsp nutritional yeast
- 2 tbsp soy sauce
- 1 tsp dried thyme
- salt and pepper (to taste)
Instructions
- Peel and chop the onion. In a skillet over a medium heat, cook (cook for 5 minutes) onion, TVP.
- Add cooked rice, mushrooms, vegan oyster sauce, soy sauce, nutritional yeast, dried thyme, salt and pepper.
- Preheat the oven 365F. Brush 6 sheets of filo with vegan butter (melted) and line them one by one into the cake pan in a rosette shape, letting the sheets hang over the sides of the pan.Spread filling in an even layer. Fold the overhanging pastry sheets over the top to enclose the filling.
- Bake for 15-20 minutes or until golden crisp.
Nutrition
Calories: 273kcalCarbohydrates: 29gProtein: 7gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gSodium: 565mgPotassium: 54mgFiber: 2gSugar: 1gVitamin A: 726IUVitamin C: 0.1mgCalcium: 37mgIron: 2mg
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !