- Crust:
- 1/2 cup (125 ml) oil
- 1 1/2 cup (375 ml) wholewheat flour
- 3 tablespoon (60 ml) water or as needed
- 1/2 cup vegan graham cracker crumbs
- Filling:
- 4 cup (500 ml) mashed potatoes
- 1 540 ml/19 fl oz can tomatos
- 1 156 ml/5.5 fl oz
- can tomatoe paste
- 1 teaspoon serrano pepper (or to taste)
- bazil, oregano, hing, salt
- grated tofu cheese (cheddar)
- oil
Directions:
Crust: Preheat oven to 200oC/390 F. Combine flour, graham crumbs and oil. Rub well until the mixture reaches a coarse meal. Add water and work into a firm pastry. Press mixture into a medium sized pie plate. Bake for about 10 minutes or until golden brown. (Crust may puff up in the middle while baking.)
Filling: Preheat oven to 190oC/375 F. Open can of tomatos and tomatoe paste and set aside. Place a spoonful of oil in medium sauce pan over high heat. When oil is hot, (about 3 minutes on electric or 1 minute on gas) add hing and fry until fragrant (about 2 minutes). Add remaining spices except salt and fry briefly. Add full can of tomatoes including juice and stir. Cook over medium to high heat at a strong simmer for about 10 minutes. Add full can of tomatoe paste and stir well. Allow to cook another 3-4 minutes, then add salt and remove from heat. Grate cheese. Fill crust with a layer of potatoes, a layer of tomato sauce, then a layer of cheese. Top with potato mixture and continue layering untill fillings are used up. You can decide which layer is to be on top. Finish off with grated cheese and bake 20 mintues or until cheese is golden. Enjoy.
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