Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mushroom bolognese
Plant-based béchamel
Pastry
To serve
How it's done
Mushroom bolognese
In batches, finely chop the mushrooms, carrots and onion or use a food processor. Heat the oil in a frying pan. Stir-fry the mushrooms and vegetables for approx. 15 mins. Add the tomato puree and fennel seeds, fry for approx. 2 mins. Add the soy sauce, simmer for approx. 5 mins., season, set aside.
Plant-based béchamel
Place the silken tofu in a blender along with all the other ingredients up to and including the nutmeg, puree until smooth. Pour the mixture into a small pan and heat gently, stirring until it thickens. Set the béchamel aside.
Pastry
Roll out the pastry. Place one sheet of pastry on a baking tray along with the baking paper. Spread the mushroom bolognese on top, leaving a border of approx. 2 cm all the way around. Spread the béchamel on top of the mushroom bolognese, smooth it over carefully. Place the second sheet of pastry on top, pressing the edges together firmly with a fork. Whisk together the maple syrup and oil, brush the pastry with the mixture. Sprinkle with sesame seeds. Prick the pastry several times with a fork.
To bake
Approx. 30 mins. in an oven preheated to 190 °C (convection). Remove, leave the pie to stand for approx. 10 mins.
To serve
Cut the pie into slices, plate up, sprinkle with the parsley and grated cheese substitute.
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