About this project
Vegan BBQ by Nadine Horn & Jörg Mayer
Published by Grub Street Publishing
If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it's time to enjoy a perfect al fresco meal with friends and family.© 2018 Nadine Horn & Jörg Mayer / Grub Street Publishing · Reproduced with permission.
For the Pie Crust:
- 250 g White Spelt Flour + 2 tbsp for the work surface
- ¼ tsp Salt
- 2 ½ tbsp Olive Oil
- 3 tbsp Olive Oil
- 4 Balls vegan Mozzarella
For the filling:
Mix the flour and salt. Mix the oil with the water. Add the liquid to the flour and mix, first stirring with a wooden spoon, and then kneading well by hand. Put the dough into a bowl, cover and rest in the refrigerator for 20 minutes.
Divide the dough into four uniform pieces and roll them out over a well-floured work surface.
Mix the passata and tomato purée together. Finely chop or crush the garlic and add it to the tomato mixture together with the sugar, oregano, salt and pepper.
Remove the stalks from the cavolo nero and cut the leaves into thin strips. Add them to the sauce.
Slice the mozzarella.
Heat 4 small cast-iron frying pans (16–18 cm) over indirect heat with the lid of the barbecue closed.
Put ½ tablespoon olive oil in each pan. Line the pans with the dough, spread with the filling, and top with mozzarella. Drizzle the rest of the oil over the pies and bake over indirect heat with the lid closed for 15 minutes.