3 vegetarian smoothie cake recipes

3 vegetarian smoothie cake recipes


Find out how to prepare delicious dishes without ingredients of animal origin to serve on any occasion

Whether for breakfast or a snack, savory pie is always an excellent choice for those who want to satisfy their hunger with a different and practical dish. If you follow a vegetarian diet, this food is versatile and goes well with different fillings, creating a delicious meal without ingredients of animal origin. That’s why we have selected 3 irresistible vegetarian cake recipes that you must try. Watch!




Spinach Pie With Mushrooms And Tofu

ingredients

Pasta

  • 300 g of chickpea
  • 30 ml of olive oil
  • 30 g of rice flour
  • Greasing oil

Filling

  • 300g chopped spinach leaves
  • 2 onions peeled and chopped
  • 3 cloves of garlic, peeled and crushed
  • 8 sliced ​​Parisian mushrooms
  • 350 g of tofu
  • 1 lemon juice
  • 15 g of chickpea flour
  • Salt, olive oil and ground black pepper to taste

Preparation method

Pasta

Place all the ingredients in a blender and blend until you obtain a homogeneous mass. Then grease a baking tray with a removable bottom with olive oil, place the dough on it, covering the bottom and edges and, with the help of a fork, make holes in the surface. Place in the preheated oven at medium temperature for 15 minutes. Turn off the oven and set aside.

Filling and assembly

In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the spinach leaves and sauté until wilted. Add the mushrooms and brown them for another 3 minutes, stirring constantly. Turn off the heat and set aside.

Place the tofu, olive oil, lemon juice, chickpea flour, salt and black pepper in a blender and blend until smooth. Add the spinach, mix and arrange on top of the dough. Place in the preheated oven at medium temperature for 20 minutes. Turn off the oven, wait for it to cool, carefully remove from the mold and serve.

Vegetable Pie

ingredients

  • 1/2 cup peeled, chopped and cooked carrot
  • 1/2 cup tea peeled courgetteschopped and cooked
  • 1/2 cup cooked and chopped broccoli florets
  • 1 cup wheat flour
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon of chemical yeast
  • Salt and ground black pepper to taste
  • Vegetable oil for greasing
  • Wheat flour for dusting

Preparation method

In a blender, place the vegetable oil, water, salt and black pepper and blend well. Gradually add the wheat flour and beat until smooth. Add the baking powder and beat to combine. Reserve.

Place the vegetables in a container and season with salt and black pepper. Reserve. Grease a baking tray with vegetable oil and flour with wheat flour, place half the dough on it, lay the vegetables and cover with the rest of the dough. Bake in a preheated oven at medium temperature until golden brown. Serve immediately.



Pumpkin pie

Pumpkin pie

ingredients

Pasta

  • 3 cups wheat flour
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup oil
  • 1 pinch of salt

Filling

  • 500 g of pumpkin peeled, chopped and cooked
  • 50g grated coconut
  • 100ml coconut milk
  • 1 pinch of ground cinnamon
  • 2 tablespoons of sugar

Preparation method

Pasta

Place all the dough ingredients in a blender and blend until you obtain a smooth mixture. Then grease a baking tray with a removable bottom with vegetable oil and place the dough on it, filling the bottom and sides. Using a fork, prick the surface and place in a preheated oven at medium temperature for 20 minutes. Turn off the oven and set aside.

Filling

Place the pumpkin in a container and, with the help of a fork, mash it well until you obtain a cream. Transfer to a pan, add the rest of the ingredients and cook over medium heat for 5 minutes, stirring constantly. Turn off the heat, wait for it to cool and place the cake on the cake and carefully remove it from the mold. Store in the refrigerator for 1 hour and then serve.

Source: Terra

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