Red Pepper & Butter Bean Bada Boom

A spring pie with a sunny disposition, delicious with your version of a vegan Greek salad.

Low fat, low sugar

Freezable

Courtesy of Pieminister

See other recipes by Pieminister

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Total time

Cuisine

Mediterranean

Servings

Ingredients

4 tbsp olive oil
2 Ramiro peppers, sliced into rings
2 red onions, cut into eighths
3 garlic cloves, finely sliced
6 small tomatoes, cut in half
3 tbsp vegan plain yoghurt (sugar-free)
400g can of butter beans or cannellini beans, drained
A small bunch of dill, chopped
A small bunch of mint, chopped
A small bunch of parsley, chopped
Sea salt and black pepper

Topping

½ good quality ciabatta loaf (use GF alternative if necessary), whizzed into crumbs in a food processor
A few sprigs each of rosemary, thyme and parsley, finely chopped
70g non-dairy ‘Parmesan’ cheese, freshly grated

Instructions

Preheat the oven to 180°C/350‚Ñâ/Gas Mark 4.
Heat the olive oil in a pan, add the peppers and red onions and cook for about 5 minutes.
Add the garlic and cook for another 4 or 5 minutes, until the vegetables are tender and lightly caramelized.
Remove from the heat and transfer to a bowl.
Stir in all the other filling ingredients and season to taste.
Divide the mixture between 6 large ramekins or similar ovenproof dishes.
Mix all the ingredients for the topping together.
Sprinkle the topping over the pies and then bake for 15-20 minutes, until golden and bubbling.

Keywords

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