This is a simple – but not 100% self-made – recipe. When I was young, I remember eating bakery pies stuffed with chicken and white sauce and for some reason it stayed in my mind *. I know that in vegetarian cooking, a green jackfruit when cooked properly will have a very close texture to the shredded chicken. Buuut recently, I discovered a Goshen soy-based product that copy so well this texture (and plus – with a smoked tofu taste). I used organic tomatoes and paris mushrooms – as well as lentils for an great source of protein. Forgive the industrial pastry – the next recipe I promise to work this skill.
* I dont think the way of vegetarian cuisine is through a search for the textures and flavors of animal foods. But I also dont believe that our taste memories should be neglected, cause food does and has always been part of our emotional history. So I believe we must work hard to build new memories for our kids, free from exploitation, oppression and cruelty.
- 03 small tomatoes
- 02 sheets of puff pastry
- 01 cup vegetable milk (i used coconut)
- 01 cup fresh lentils
- 02 small onions in cubes
- 02 sprigs of rosemary
- 04 tablespoons white wheat flour
- 03 tablespoons vegetable oil
- 300g veggie ham (or another smoked soy based product)
- 03 big sliced mushrooms
- Peper and nutmeg
- On a baking sheet, open one of the dough sheets covering all the corners.
- Meanwhile, in a frying pan, heat the oil and sauté the onions until it golden. Add the flour and continue stirring for ~one minute.
- Add the veggie milk, the salt and the sprigs of rosemary and stir until boiling. Turn off the heat and let it cool. *after cold, remove the rosemary*
- Mix lentils and shredded smoked ham to this white sauce and cover the dough with it. Add, on top, the tomato and mushrooms slices and finish it with a pinch of salt, peper and nutmeg and a dash of olive oil.
- Cut the second sheet of dough into small strips and cover. To leave the golden mass, brush it a little ketchup. Bake for 40 minutes on 250 degrees C fire. Serve cold.