Easy to make (a winter) Vegan tofu feta couscous pie

This week Veggy Malta shares another warm winter recipe. This time it is a vegan tofu feat couscous pie. This dish has been created vegan and dairy free, yet vegetarians can easily substitute the products if they wish.

Making the pie crust

Mix all the dry ingredients in a large bowl. Add soy (or almond) milk, olive oil and margarine and blend properly. Start adding a bit of cold water and slowly add water as needed. Form the dough into a ball. When ready, flatten the dough into a cube, wrap it with some cling film/plastic wrap, and put it in the fridge for 30 minutes.

Set the oven at 120°C/248°F. Take out the dough and flatten it. Lay it out at the base of an oven dish. Place foil over it. Cover it with dry beans or anything that can be used as a weight. Place in the oven for 12 minutes. Set aside (remove the foil and beans).

Cooking instructions for the filling

1. Fry the onion and garlic
2. Cut the marrow and fennel bulb
3. Add to onion and cook
4. Throw in the cherry tomatoes and cranberries
5. Boil some water for the couscous
6. Throw in the couscous and let it absorb
7. When done fluff out  with a fork and leave to rest
8. Roll open the dough in a baking dish
9. Leave an inch out to fold in as the end
10. Cut the vegan feta into squares or crumble
11. Mix together the cooked vegetables, couscous and vegan feta
12. Add carob syrup in the mix
13. Pour mixture onto pie dough in the dish
14. Press down and compact
15. Bend edge of dough onto pie
16. Spread bread crumbs on the uncovered part
17. Place in oven at 180°C
18. Cook for around 40 minutes or until crust is golden brown.
19. Let it cool down before serving

Ingredients for the vegan feta couscous pie crust

• 350 ml (1 ½ cup) flour (can be white or whole flour or mixed)
• pinch of salt
• ½ tbsp vegan sugar
• 120 ml (½ cup) olive oil
• ½ tbsp soymilk
• 240 ml (1 cup) vegan margarine
• 120 ml (½ cup) water

Ingredients for the vegan feta couscous pie filling

• 1 large onion
• clove of garlic
• 250 g (1 cup) organic couscous
• 1 fennel bulb
• 2 pinches of cranberries
• 120 g (½ cup) vegan tofu cheese
• 1 tbsp of carob syrup
• bunch of cherry tomatoes
• 1 marrow
• dry bread crumbs

lactose free