
Directions:
- 1.Fry the onion in a bit of oil
- 2.Add the chilli, carrot and garlic - fry until glassy
- 3.Add beans and cut corn off cob to add to pot, add the salt to taste and oreganum
- 4.Add marjoram, then add ½ punnet fresh parsley and ½ punnet fresh coriander
- 5.Mix cheese sauce and plant milk (cold mixture)
- 6.Add bean mix into pie crust
- 7.Pour uncooked cheese sauce mix over
- 8.Slice the Smoky Provolone and place on top
- 9.Sprinkle with paprika
- 10.Cover loosely with tin foil so that the cheese doesn’t stick to tin foil or use a lid
- 11.Bake for 45 min to 1 hour until set 180 degrees
- 12.Open it up and cook under grill on the lower oven shelf for about 15 – 20 min to lightly brown the cheese
- 13.Serve with guacamole and kimchi
- 14.Note: Suggested time – ovens vary
Recipe Reviews
No reviews for this Recipe
Ingredients:
- 1 red onion medium
- 1 Chilli
- 1 Carrot grated
- 1 clove of garlic (optional)
- 1 tsp whole cumin
- 2 tins beans (any kind) we used borlotti beans
- 2 sweetcorn mielies
- ½ tsp marjoram
- ½ punnet fresh parsley
- ½ punnet fresh coriander
- ½ tsp oreganum
- Salt to taste (1/2 to 1 tsp)
- 2 cups plant milk
- ¼ cup cheese sauce powder
- 1 block of Smoky Provolone