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Recipes - Turkish Style Zucchini & Leek Pie

Recipe Name

Turkish Style Zucchini & Leek Pie

 Submitted by LSanford
Recipe Description Inspired by a Turkish recipe – zucchini, onion and feta fritters – which are usually fried, I opted for a bake instead.  I made this into a pie without the crust.  It’s very easy to make, and very tasty too. You can make this a day ahead of serving if you wish.  Kids love it.  Serve with a mixed salad of your choice, or better still try my Middle Eastern Style salad with it.
Quantity 1 Quantity Unit oven-proof dish Servings  
Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
slicetofu -12.35 oz (350 g)
3
tablespoonsCornstarch, heaping TBSP
1
leek1 medium Leek, thinly sliced & pre-steamed
2
mediumzucchini, thinly sliced
1
dashsalt, to taste
1
cupUnsweetened Plain Soymilk
1
cup, shreddedDiaya non-dairy shredded cheese
2
tablespoonsNutritional Yeast
1/4
cupparsley, finely chopped
Steps
Sequence Step
11. Use your food processor slicer blade to slice the zucchini and leek – once chopped, set aside.
22. Next, process all the ingredients, except for the parsley and vegan cheese, in your food processor for half a minute until smooth.  Then add the parsley and cheese (minus the extra reserved for topping), and process for a further 10 seconds.
33. Place half the chopped veggies in a greased oven-proof dish, then pour over half the tofu cheese mix, add the remaining veggies, and pour the rest of the mix over the veggies. Finally, spread the extra cheese on top
44. Place in a hot 400ºF (200ºC) oven until golden on top – around 40 minutes. To check if it’s ready, place a knife in it, and if it comes out almost clean, you’re there.
55. Allow to cool down for 20 minutes before serving.  Enjoy !






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