1/8 purple onion
3 tbs olive oil
1 cup vegetable mix
2 tbs flour
2 tbs nutritional yeast
1/16 marjoram
1/16 Basil
1/16 Thyme
1/16 rosemary
1 medium size potato
1/2 cup coconut milk
1/4 vegetable broth
1 vegan sausage link
Dough:
1 cup of flour
1 tbs olive oil
1/4 coconut milk
1tbs brown sugar
Prepare the onions with a fine dice. On low heat, place a pan, add the olive oil, and carefully place the onions to caramelize, and cook until translucent, about 2 minutes. Add the vegetable mixture and stir. Let cook for 5 minutes. Add flour, nutritional yeast, herbs, and stir a little. Let cook for 3 minutes. Turn up the heat to medium high and add the coconut milk as well as the vegetable broth . Stir to incorporate the flour and nutritional yeast to make a roux and turn down the heat to medium low to start reducing. Prepare the potato into medium dice size, an add to the pan. Stir and let continue to reduce on low for 7 minutes or so. Do check and stir occasionally, fore the top and bottom will dry out, and stirring will keep an even moist viscosity.
Meanwhile, in a small mixing bowl add the flour, brown sugar, coconut milk, and olive oil, and mix until combined. One may find to add more dry or wet. Use your discretion. The product will be a ball of dough. Roll it out on a smooth surface with light bench flour to keep the dough from sticking. Roll and flip the dough over and continue to roll it out, until the dough is about an 1/8 inch thick and the area is enough to cover the baking ware. One can place the baking ware upside down over the dough to check if there is adequate area, and it leaves a little indent where one should cut around leaving about an 1 1/2 inches to hang over the ends of the cup, to ensure a good seal.
By this time the filling mixture has been reduces down to a thick and creamy consistency. Pour the filling into the baking ware and place the dough on top of the baking cup. Press the ends on to the cup to make a seal and make vapor vent on the top of the dough. Place in an oven at 475 degrees for about 10 to 15 minutes. The filling may come out of the vapor vents, it did for mine, so I put an oven tray on the very bottom to catch the drippings. This however created lots of smoke from the oven. I just turned on the oven fan and opened a few doors. This is not really a big deal, though, if one has others in the house they may mind. If so, they will definitely forgive you after you give them a taste of this fantastic meal. Remove from oven and let set.
An surprising aspect of this dish is that even though it has been removed from the oven, if the top layer of dough is still intact, it will stay very hot for about a 25 minutes. I was so surprised that the flavors were so savory, that I just kept wanting to eat it, without stopping. I did not eat it all, there was so much. I hope that this is a recipe that turns out scrumptious for anyone that tries it.
Thank you very much,
Eric M. Rangel
