Written by Miriam Published on in Other
Inspired by a Turkish recipe – zucchini, onion and feta fritters – which are usually fried, I opted for a bake instead. I made this into a pie without the crust. It’s very easy to make, and very tasty too. You can make this a day ahead of serving if you wish. Kids love it. Serve with a mixed salad of your choice, or better still try my Middle Eastern Style salad with it.
http://www.mouthwateringvegan.com/2012/07/23/mouthwatering-middle-eastern-style-salad/
Serves 4
INGREDIENTS
1 x 350 g (12.35 oz) pack firm tofu (drained of its water)
3 heaped Tbsp cornstarch
1 medium sized leek, thinly sliced, and pre-steamed
2 zucchini (courgettes), thinly sliced
salt to taste
1 cup (250 mL) vegan milk
1 cup vegan cheese of your choice, plus extra for the topping
2 Tbsp nutritional yeast
¼ cup parsley, finely chopped
METHOD
- Use your food processor slicer blade to slice the zucchini and leek – once chopped, set aside.
- Next, process all the ingredients, except for the parsley and vegan cheese, in your food processor for half a minute until smooth. Then add the parsley and cheese (minus the extra reserved for topping), and process for a further 10 seconds.
- Place half the chopped veggies in a greased oven-proof dish, then pour over half the tofu cheese mix, add the remaining veggies, and pour the rest of the mix over the veggies. Finally, spread the extra cheese on top
- Place in a hot 400ºF (200ºC) oven until golden on top – around 40 minutes. To check if it’s ready, place a knife in it, and if it comes out almost clean, you’re there.
- Allow to cool down for 20 minutes before serving. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alikePost Views: 4,512
59 Comments
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Jenna
October 30, 2012 at 12:55 pm
Miriam!
I am always looking forward to your postings; I am going to make this today as I have some zucchini sitting around waiting for such beautiful inspiration!
Wishing you the best always, I love your recipes!
Jenna
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Chase
October 30, 2012 at 1:02 pm
Looks so yummy! Do you happen to know if there is a way to make this with no soy products?
Thank you for sharing this recipe with us!
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Paula Moreira
October 30, 2012 at 1:52 pm
Hi, Miriam. This looks delightful, I will try it tomorrow night. However, I cannot obtain nutritional yeast. What will change without it?
Thank you so much and have a lovely week! -
linda anderson
October 30, 2012 at 2:52 pm
I am going to share this to Vegan In New England group on facebook and I am going to try to make this, or a close rendition of it using what I have on hand and will let you know how it goes. Thanks for all the great recipes!
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Mirian de Meneses Costa
October 31, 2012 at 12:35 am
Marvelous! Thank you, Miriam.
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Michael (from Facebook)
October 31, 2012 at 7:35 am
Shared! 🙂
Alright, let’s split one with two Middle Eastern Style salads on the side! 🙂
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Miriam
October 31, 2012 at 10:16 am
Sounds good to me Michael ! 🙂
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Miriam
October 31, 2012 at 10:17 am
You are welcome Mirian – hope you make and enjoy this !
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Miriam
October 31, 2012 at 3:02 pm
Hi there Linda and welcome here. Thanks for your comment and i look forward to your feedback as and when. Best wishes your way in the meantime !
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Miriam
October 31, 2012 at 3:04 pm
Paula Hi there and welcome here. Thanks for your comment. If you cannot get nutritional yeast then try and add some or extra vegan cheese – it needs that something to lift it up, as otherwise it may be a little on the bland side. Nutritional yeast gives it that nutty edge and a slight cheesy flavour. Let me know how it goes and best wishes your way in the meantime !
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Miriam
October 31, 2012 at 3:07 pm
Hi there Chase and welcome here. In the absence of soya/tofu I cannot say exactly how it would taste or whether it would work as well. What you can do is make a mixture of thick cashew cream using 1 cup of raw cashews and 1 and a half cups of water and 1 a tablespoon of cornstarch and a pinch of salt, then whisk till rich and creamy in a processor and use that instead – this may need to be adjusted if too thick (by adding a tiny bit more water) but it’s worth a try ! Best wishes your way !
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Miriam
October 31, 2012 at 3:09 pm
Hi there Jenna and many, many thanks for your very kind words. I am delighted that you love my recipes and hope you make and enjoy this one. I would love for you to try out my new post soon – BOLOGNESE, it a magnificent treat and very easy to make. Let me know how it goes and I look forward to your future comment and feedback on my blog. Best wishes your way in the meantime !
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Maya
November 2, 2012 at 7:25 am
What a great recipe, Miriam ! ♥
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Miriam
November 2, 2012 at 8:05 am
Hi there Maya, I hope you try and enjoy this recipe. Look forward to your future comments on my blog. Best to you !
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Melissa MacDonald
November 4, 2012 at 9:54 pm
Miriam: This truly looks amazing! I will have to try this and when I do I will let you know how much I am sure we will love it! You are amazing!
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Miriam
November 4, 2012 at 10:53 pm
Melissa Hi there and thanks for dropping by here with your comment. I hope you enjoy this – the key to this recipe is good vegan cheese, if you can get hold of Daiya, I hear it’s great, then use that, also feel free to add other veggies if you want a full flavoured pie, as this is not a grande main course dish – I have added mushrooms before to it – that is I cook them first in olive oil and garlic, then I discard the juices (otherwise it won’t set well). Otherwise it’s a great lunch dish to serve with a mixed salad. Best to you Melissa !
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Melissa MacDonald
November 7, 2012 at 11:47 pm
Hi Miriam! Yes I do have daiya and I am going to make this tonight. I will post a pic and come back to tell you how we enjoyed. Today, it is very fall like outside so I am so excited to make this. It seems to fit perfectly with cooler weather. Thanks for the tip in the added veggies. I will see what I have to add:) I will serve with a salad! Thank you! My best to you now and always!
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Melissa MacDonald
November 8, 2012 at 2:56 am
I made it and it was a major success. I added chopped carrots to mine and because I am a nutritional yeast fanatic, I added 1/4 cup! YUMMY good and I posted my pic on facebook and gave your link! Thanks, Miriam!
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Miriam
November 8, 2012 at 11:47 am
Hi there Melissa and thanks so much for coming back with your feedback on this. I too love nutritional yeast and it’s great to hear that personal taste with regards to quantity of an ingredient be it salt, sweetener, nutritional yeast or chilli (these are the common ones) are left to the individual to choose rather than feel more needs to be added the next time. I will go and check out your photo to and thanks for the link back in advance. Very best wishes to you Melissa !!!
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Miriam
November 8, 2012 at 11:53 am
Melissa Hi there again, forgive me but I can’t find my comment in answer to this – I am delighted that since this comment you have indeed made and enjoyed it. Thanks for the feedback and very best wishes to you !
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Gay
November 14, 2012 at 3:11 am
Hi – Just in time! My son, who teaches in Burma, will be home in the states for the holiday and I always try to prepare something he can eat as a vegetarian. His wife eats meat and their 16th month old tries everything. Can’t wait to begin. thank you. Gay
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Miriam
November 14, 2012 at 3:20 pm
Gay Hi there and welcome here. That’s great news and I hope your son (and his wife) enjoy this recipe. If you want something more flavorsome and easy to make, head for the pasta dishes, you can’t go wrong and everybody loves them ! Best wishes your way in the meantime and come back and let me know how things go in the kitchen and dining table ! Cheers (and kudos to you). !
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Kathleen Fossey
November 15, 2012 at 3:56 am
Sumptuous looking recipes. I hope you will include me in your mailings.
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Miriam
November 15, 2012 at 9:42 am
Kathleen Hi there and welcome here. Many thanks for your comment. As yet I do not have a list for this – I currently have a list of people who are interested in my forthcoming book ‘Mouthwatering Vegan’ which will be out late spring next year (some months from now) – let me know if you wish for me to include you too. Best wishes your way and look forward to your feedback and comments on my blog.
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Pingback: Turkish Style Zucchini & Leek Pie – Mouthwatering Vegan Recipes™ | Muskegonvegan's Blog
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Miriam
November 15, 2012 at 12:57 pm
Thanks for Pingback.
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julie
November 17, 2012 at 8:02 pm
Just had this pie with the salad and it was lovely. Such a tasty meal, thank you x
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Miriam
November 17, 2012 at 8:47 pm
Hi there Julie and welcome here. I am glad you made and enjoyed my pie, it’s easy to make too (so that’s a bonus). I look forward to your future comments on my blog. Just posted up my Very Cheezy Cheese Bake, which is as easy to make as this pie feel free to browse it, it’s on my homepage. Best to you in the meantime !
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Aisha
December 5, 2012 at 11:54 am
Hi, Miriam! This looks delicious. I’m okay with the tofu, but what can I put to replace the vegan cheese? I’m not fond of the taste or texture of those.
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Miriam
December 5, 2012 at 2:24 pm
Hi Aisha, I feel the same way about commercial vegan cheese/s and I have tried so many of them. I specialize in making my own both melting and sandwich cheeses and I am very happy with the result and process of making them (very easy) – I have taken the best part of a year experimenting and there is a huge demand for good cheese. I will be notifying people about my own soon. Meantime, double the quantity of the use nutritional yeast in it and place some nuts of your choice on the top (such as raw cashews) ! Let me know how it goes as and when. Finally, if you wish to be added on our list for our free monthly newsletter that we should be starting a few weeks from now do let me know. Best to you !
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Susan
December 5, 2012 at 6:01 pm
Thank you Miriam. I get so inspired from you recipes. Mine is in the oven right now. Can’t wait for lunch! I did not have leeks so I used onions. I also did not have the full package of tofu so I added 1/4 cup of almonds to the mix. I will let you know how it turns out. Being Vegan makes me and my body feel so good. It is people like you that make it so easy for us to be inspired and eat such delicious looking and tasting food. I hope even non Vegans try your recipes and see how delicious the foods are. Thank you again. xxxooo
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Miriam
December 5, 2012 at 6:56 pm
Hi Susan, many thanks for dropping by here whist the recipe is in the oven. I am very grateful for your kind words and it is people like yourself that make the whole process worthwhile. Have I added you to the list of our new newsletter due out some weeks from now ? If not, let me know if you want me to add you to it. It will be the 1st one ever. Meantime, hope this dish has worked out with your supplements and I very much look forward to your future comments on my blog. Very best wishes your way in the meantime. Keep tuned for my new upcoming Christmas Menu on my blog !
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Aisha
December 5, 2012 at 9:03 pm
Thank you, Miriam! I would love to be on the newsletter. And I’ll try that out for the recipe 🙂
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Miriam
December 5, 2012 at 10:18 pm
Have just added you to the newsletter – will be out some weeks from now !
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Heather
December 7, 2012 at 11:53 pm
Hey there! I prepared everything tonight and will cook tomorrow. Should i cook this with tinfoil on top or not? Cant wait to try it.
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Miriam
December 8, 2012 at 10:35 am
Heather Hi there. You can cover this with foil for half the cooking time, then remove it so it can turn golden for the rest of the time. Enjoy and best your way ! Let me know how it goes as and when. (We have just posted up our Xmas Menu if you’re interested go browse my homepage and scroll down). Best your way in the meantime !
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December 13, 2012 at 4:10 pm
This seems so delicious. It will be our lunch tomorrow with a salad.
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December 13, 2012 at 4:14 pm
Could I substitute the vegan cheese, in case I will as usual not find one here+
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Miriam
December 13, 2012 at 5:30 pm
Hi Anita and thanks for dropping by here. I suggest that you add more nutritional yeast if you cannot find the vegan cheese, I make my own as don’t like many of the brands I have tasted. Also top with raw pecans or other nuts of your choice if you wish. Best and Cheers to you !
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Miriam
December 13, 2012 at 5:30 pm
Enjoy and let me know how it goes Anita !
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Heather Bailey
December 16, 2012 at 7:57 pm
I just made this and it is super yummy, one suggestion. Is it possible to make the recipes printable. I dont mind my cookbooks and papres getting messy but brining my laptop in the kitchen to follow recipes is scary. lol thanks for the great recipes
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Miriam
December 16, 2012 at 10:01 pm
Hi there Heather and thanks for dropping by with your positive feedback – glad you enjoyed it. Sorry I don’t have a print option right now. That said, you can always copy and paste a recipe and print that out in the meantime. I think you can also send the page you are on ‘to print’ and it should print it out for you, might not do it perfectly but you will be able to follow your recipe. I agree about the laptop and the kitchen, and although mine is in the kitchen it’s on the dinner table away from the cooker etc. Best your way !
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Julia
January 2, 2013 at 12:41 am
I’ve been looking forward to trying some recipes from this site for quite some time. This was the first recipe I made. It was delicious! My 2 year old. Who won’t eat anything with green in it even enjoyed it. Looking forward to trying many more recipes and buying the cook book!!
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Miriam
January 2, 2013 at 1:47 pm
Hi there Julia and many thanks for dropping by here with your comment and feedback. Well, I am delighted that you and your wonderful 2 year old have enjoyed this dish – there are many other dishes to choose from and most are child friendly – any questions pop them by here. Meantime Julia, if you wish to join our new monthly newsletter let me know and I will add you to it (it’s due out some weeks from now) it will have a lot of information that will help any vegan along their journey, and great for mum’s with little ones too. Best wishes your way and I look forward to your future comments on my blog ! P.S. Thanks for your interest in my book (it’s 304 pages long, full of marvelous recipes and lots of pics and yummies).
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Christy Fondevilla
January 3, 2013 at 5:09 pm
I cannot wait to try this recipe, thanks for sharing. It’s most esp appealling in that it is a make ahead dish for my party
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Miriam
January 3, 2013 at 7:56 pm
Christy Hi there and hope you make and enjoy this recipe of mine – it’s quite delicate in taste, subtle with a pleasant texture ! And yes indeed it can be made ahead for your party ! Best wishes your way and I look forward to your future comments on my blog !
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Julia
January 3, 2013 at 10:37 pm
Hi Miriam I’d love to get the newsletter! Cooking is a great passion of mine, and being new to going fully vegan tips are greatly appreciated! Especially when it comes to my picky little ones!
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Miriam
January 4, 2013 at 4:40 pm
I have just added you Julia – but bear with us as it may be a few weeks before it’s out due to the overwhelming response for it !
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Pingback: Vegan Recipe Blogs to Follow in 2013 - Life In Michigan
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Miriam
January 13, 2013 at 11:31 pm
Hi there and thanks for the Pingback ! Allow me to say that in my upcoming book I use both metric and imperial for measurements – so both the UK and USA can follow me through. In my blog I often also use cup sizes too. I also am in touch with many brands in the USA (such as Gardein and others) and recommend them in my book and blog. SO many people worldwide ask me what they can use in their countries and I advise them. I only wish to comment about this since you kindly did a short write-up about the blog and myself as well as my forthcoming book for which I present the link here for pre-ordering from Amazon (my book is published by Random House in Canada :-
Best wishes 🙂
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Jenni Schaffer
February 13, 2013 at 9:33 pm
OK, Miriam, just made this one and may I say, “De-lish!” I followed the recipe to the T with the exception of adding some asparagus in with the zuchini and leeks since my leeks were not very big. It tastes like comfort food to me….and, mind you, this is coming from a first time tofu user!!! 🙂 Thanks for being so clever! (and having wonderful photography!)
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Chelsea
March 25, 2013 at 5:05 pm
Hi Miriam,
I made this last night and substituted a hard aged white cheddar and 2% milk. However, I felt there was a lot of liquid throughout the slice and at the bottom of the pan. Is that normal and what can I do to decrease the liquid?
Thanks! -
Miriam
March 25, 2013 at 10:58 pm
Chelsea Hi there and welcome here. I am not sure what made it so liquid/y – all I can say is use a little cornstarch with the milk to make sure all remains with a thicker consistency.
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Sherrill
September 25, 2013 at 3:48 am
Hi Miriam
Just found this gorgeous-looking recipe, & having just come home with a bunch of leeks, I’m very keen to try it. In both your pics, it looks as though you may have some dried herbs/seeds scattered on the top – possibly fennel & caraway? as well as a tiny bit of caramelised onion – which aren’t included in the recipe. Can you enlighten me please?
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Miriam
September 25, 2013 at 6:10 am
Sherill Hi there and thanks for dropping by here with your comment. I have not added any extra herbs or caramlized onion to this recipe. That said, the zucchini have been very thinly sliced through the processor as I mention in my recipe and that is what appears to be caramalized and resembles the onion that you think is there – I wouldn’t have had the need to add extra onion to this recipe as the recipe in the main is already leek based – may be the odd piece of leek slice appeared on the top and got caramilized. I mention to add half the chopped parsley in the recipe in with the filling and to leave the other half for the top – it is the chopped parsley you have detected on the top which once baked looks like some herb on the top, as baked in the oven it will take on a dried herb impression. By all means if you wish to add fennel seeds to it you can if you like them, and there is no reason why it wouldn’t still taste great. This is a pretty simple and easy to make recipe and I do hope you enjoy it. Serve it up with a colourful salad with tomatoes and red bell peppers if you wish to add more colour to your plate ! Enjoy and best your way !
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Ljiljana
February 25, 2017 at 4:12 pm
Hi Miriam,
Your book Mouthwatering Vegan is the first vegan cookbook I bought and I have been a fan of your blog and your recipes for a long time. So, I thought it’s about time I write something and let you know how much I appreciate you and the time and effort you put into creating such amazing vegan recipes and sharing them with the world. I am so grateful that you do. I made many of your recipes over the last few years and this pie recipe is one of my favorites. Thank you again and keep up the great work. -
Miriam
February 25, 2017 at 6:15 pm
Hi there Ljiljana and thanks for dropping by here with your wonderful comment – how kind ! Could I ask that you leave me an amazon review on amazon.com – either a brief one, or perhaps a copy and paste of this one. I hope you continue to enjoy my recipes, and we have a few exciting ideas next month, so do re-visit for our latest news. Thanks.
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Ljiljana
February 25, 2017 at 7:38 pm
Hi Miriam,just wanted to let you know that I left you a review on amazon. Can’t wait to see what you have in store for next month.
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Miriam
February 27, 2017 at 3:35 pm
Liliana Hi and thanks for your review – did you leave it for my Mouthwatering Vegan book or my Yasou ? And did you leave it on amazon.com ? Just asking as cannot see it as yet. Thanks in advance. 🙂
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About Me
Miriam Sorrell
Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .
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