Makes 4 servings. Carbohydrates: 4g / portion
This pie is part of my staple diet. The basic recipe is the same for almost all the pies I make when doing Veganketo but with different fillings. Remember that the food should be low in carbohydrates, but just for that, it should also taste good.
To get a little extra flavor, you can use extra onion powder, but keep in mind that it increases the number of carbohydrates!
For the pie dough
50g almond flour (Carbohydrates: 4g / 100g)
0.5 dl liquid margarine (vegan)
3-6 tablespoons cold water
For filling
300g Frozen Spinach
2 dl of water
2 tablespoons of garlic powder
3 tablespoons of onion powder
Salt, pepper
Oil to fry in
300g soft tofu
Optional: half a spice measure with black salt (Kala Namak)
Preparation of the pie shell
- Set the oven to 225 degrees C or 200 degrees C in the case of a fan oven.
- Pour the almond flour and separate it with a fork so that there are no lumps.
- Add the liquid margarine if you want, you can add 1 dl instead of 0.5.
- Add the liquid margarine if you want, you can add 1 dl instead of 0.5. It should be like a ball that holds together.
- Grease the pie tin with a little of the margarine. We don’t want it to get stuck.
- Place the dough and flatten it so that it covers the entire pie form, it is important that it covers the edges properly. But it shouldn’t be thick, just cover.
- When you feel ready, put the pie shell in the oven and pre-bake it.
- Keep an eye on the pie crust so it doesn’t burn but it should turn a little orange.
- Take out to cool after it’s done. Depending on your oven, it takes about 10-15 minutes.
Preparation of the filling
- Heat the oil with onion powder and garlic powder.
- Add the spinach and water. If the spinach is frozen, pour in a little extra water, but add a little extra seasoning after the spinach is soft.
- Fry the spinach with the spices until it is soft. Put a lid on occasionally to retain the spices.
- When you’re happy with the filling and it’s not too watery, stir it straight into the pie shell which should have cooled down a bit by now.
- Take a fork and crush the tofu so much that the consistency is like a soft-boiled egg. If you need to, add a little water. Optional: Add the black salt to get an “egg flavor” in the tofu itself.
- Spread the tofu mixture over the spinach.
- Bake in the oven, this is to make the sauce less watery and firm.
- Take out both the pie and the filling when it has color you want. Anything from 5-25 minutes works. Just make sure the pie crust doesn’t burn!
If you want the pie to have a really good pie feel, you can make it the day before and leave it in the fridge overnight and then reheat it in the oven. (Avoid heating the pie in the microwave as it can become sticky and the pie no longer feels like a pie)