Chickpea-Crusted Spring Pie

Name: Chickpea-Crusted Spring Pie
Yield: Serves 6–8
Ingredients: 1 pak choi (bok choi); 1 pak choi (bok choi); a few chicory (endive) leaves; fresh ramps (wild garlic); fresh ramps (wild garlic); ½ fresh red chilli, chopped (optional); large leafy green salad; salt and pepper, to taste; salt and pepper, to taste; 2 tablespoons olive oil; 1–2 tablespoons curry powder; a handful of tenderstem broccoli or purple-sprouting broccoli; a handful of tenderstem broccoli or purple-sprouting broccoli; a handful of kale; a handful of asparagus; pinch of sea salt; 145 ml (5 fl oz/scant 1 cup) water; 100 ml (3½ fl oz/scant ½ cup) rapeseed or olive oil; 100 ml (3½ fl oz/scant ½ cup) rapeseed or olive oil; 2 tablespoons flaxseed (whole or ground); 200 ml (7 fl oz/scant 1 cup) plant milk (I prefer coconut milk); 200 ml (7 fl oz/scant 1 cup) plant milk (I prefer coconut milk); 600 g (1 lb 5 oz) tofu (I prefer organic); 150 g (5 oz/1¼ cups) gluten-free flour (or good-quality plain/all-purpose flour if you have no issues with gluten), plus extra for dusting; 40 g (1¼ oz/⅓ cup) chickpea (gram) flour; 150 g (5 oz/scant 1 cup) rice flour; 150 g (5 oz/1¼ cups) gluten-free flour (or good-quality plain/all-purpose flour if you have no issues with gluten), plus extra for dusting

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I have made many versions of this beauty. The great thing is that, in theory, it can be filled with any hero vegetable in season.

Ingredients

For the Dough

150 g (5 oz/scant 1 cup) rice flour
150

Vegan
Pie
Spring

Method

Preheat the oven to 180°C 350°F/gas 4). Grease a 24 cm (9½ in) rectangular pie dish, although