500g medium firm silken tofu
1 tsp braggs (or light say sauce)
2 tbsp savoury yeast
½ tsp vegetable stock powder (like Vegeta)
1 tsp pepper
1/3 – ½ cup fresh herbs eg. basil, parsley, oregano – but really it’s whatever you like
½ cup lightly cooked broccoli pieces
Blend the above ingredients to make your batter
4 button mushrooms, chopped into small pieces
½ cup grated carrot
1/3 cup corn kernels
1/3 cup diced red onion
Heat the oil and sauté the onion for a few minutes, then add the mushroom, carrot and corn, and saute until the vegies are lightly cooked.
Allow to cool a bit then combine with the batter, and the spoon into pre-baked pastry shells. This makes about 8.
Preheat your oven to 180°C and bake for about 50 minutes, but check regularly, your oven might well be hotter! They’re cooked when you can insert a skewer and it comes out clean (or basically clean).