Скачать с ютуб ZUCCHINI PIE | No eggs - no tofu в хорошем качестве

ZUCCHINI PIE | No eggs - no tofu

Get recipe → https://theplantbasedschool.com/zucch... This zucchini pie is made with a soft a delicious crust that hugs an eggy, cheesy, zucchini filling. It's incredibly satisfying, indulgent, and yet so nutritious. It's light and yet fulfilling. It's really a perfect dish that ticks all the boxes. And because we like to make it without eggs, butter, or dairy, this zucchini pie caters to most dietary needs. INGREDIENTS LIST 🌱 For the pie crust 150 g (1 cups) flour 70 g (⅓ cup) water 15 g (1½ tablespoon) olive oil 2 g (⅓ teaspoon) salt 🌱 For the zucchini filling 600 g (21 oz) zucchini 150 g (5 oz) red onion 20 g ( 1½ - 2 tablespoons) olive oil ½ tsp (⅘ teaspoon) salt ¼ tsp pepper 🌱 For the chickpea batter 200 g (1½ cups) chickpea flour 360 g (1½ cups) water 20 g ( 1½ - 2 tablespoons) olive oil ½ tsp salt ⅓ tsp pepper 2 tbsp nutritional yeast 10 g (2 teaspoons) baking powder 3 tbsp vegan parmesan (optional) Parsley to garnish CHAPTERS 0:00 How to make pie crust 1:34 How to make zucchini filling 2:47 How to make chickpea batter 3:30 How to roll the dough 4:40 How to build the zucchini pie 5:54 How to bake the zucchini pie These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products. The Plant Based School Filmed & Edited by Louise Made with ❤ in our little Italian kitchen. Nico & Louise :-)