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Mini Pies with roasted Mediterranean vegetables

By Veronica Stenberg / Elegantly Vegan
  • minutes
  • Serves 8

INGREDIENTS

4

dl whole wheat spelt flour

100 g

vegetable margarine, softened

3 tbsp

oat milk (or other non-diary milk)

1 pinch

herbal salts

1

pc zucchini

1

pc orange pepper

1/2

pc red onion

3

dl chickpeas, cooked

2 tbsp

Ajvar Relish

2

pcs cloves of garlic

2 tbsp

dried oregano

2 tbsp

lemon juice, fresh

1 tbsp

olive oil

2 tsp

liquid smoke sauce

1/2

pc vegetable stock cube

4

cherry tomatoes

8 tsp

pine nuts, coarsely chopped