I first made this dish for a friend who came over for dinner and during a time when I was on a diet. This is a dish you can savour.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 250g shallots
- 3 tbs walnut oil
- 400g organic tofu
- 200g cavolo nero, chopped
- 400g chopped chestnuts, cooked
- few sprigs of coriander
- salt and pepper
- Yufka turkish pastry leaves
- Coconut oil for basting
- 50ml almond milk
- 50g poppy seeds
Instructions
- Pre-heat oven to 180 degrees.
- In a large non-stick saucepan, fry the shallots in the walnut oil until the shallots are translucent.
- Whizz the tofu in its juices in a blender.
- Top tip ¬- most shops sell tofu in 400g packets and it is good to keep the juice the tofu is kept in, when liquidising it.
- In a large bowl place the chestnuts, cavolo nero, cooked shallots, fresh coriander and tofu.
- Season to taste.
- Line a deep oval dish with coconut oil and place the first layer of the pastry leaves. Add a thin layer of the tofu chestnut mixture.
- After three layers of the leaves, add 25ml milk to the top of the pastry and then alternating with the mixture add the pastry leaves ending with the pastry leaves.
- Baste the leaves with the butter. Fold over the remaining pastry leaves round the edges and baste again. Add the remaining almond milk to the top.
- Place the pie in the oven for 25 minutes.
- Switch off the oven. Garnish with poppy seeds.
- Serve with salad.