Mix the flour, the baking powder, pepper and salt together. Add some water, creating an elastic dough
Let the dough rest under a towel.
Wash and cut the vegetables
Fry the chopped onion in oil.
Add the broccoli, cauliflower and potatoes and fry briefly. Next add the zucchini, red pepper and mushrooms. Cook the vegetables over a low heat. In the end, add the spinach and tomatoes. Season with the Italian herbs, pepper and salt.
Coat an oven dish with baking paper.
Roll out the dough. Make a bottom and a raised edge of about 2 cm.
Then divide the vegetables into the oven dish.
Put the soy cream in a bowl. Add the cornstarch and the nuts and beat. Season with pepper and salt.
Pour the mixture over the vegetables and bake the pie in the oven for about 45 minutes.
200gbiofood buckwheat flour wholegrain organic
500gvegetables: broccoli, cauliflower, zucchini, spinach, red pepper, mushrooms, tomatoes