This is the best Way to Cook Cabbage this Spring! Crispy Upside-Down Vegan Pie

Ingredients

• 1 medium Lotus Root (peeled and sliced 1 cm (3/8 in) thick)
• 3/4 cup Cashews (raw, unsalted (about 100 g))
• 3/4 cup Green Peas (fresh or frozen, shelled (about 120 g))
• 1 clove Garlic (minced)
• 1 cup Water (for boiling and blending)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 tbsp Balsamic Vinegar
• 1 tbsp Pomegranate Syrup (or maple/agave syrup)
• 1 tsp Italian Seasoning
• ½ tsp Salt
• 1 tsp White Miso Paste
• ½ tbsp Nutritional Yeast
• 1 sheet Puff Pastry Sheet (store‑bought, thawed (≈250 g))

Instructions

1. Slice the lotus root

   Peel the lotus root and cut it into 1 cm (3/8 in) thick rounds using a sharp chef's knife on a cutting board.

   Time: PT5M

2. Boil the filling ingredients

   In a saucepan combine the cashews, green peas, minced garlic and enough water to cover. Bring to a boil, then simmer for 3–5 minutes until the peas are tender.

   Time: PT5M

   Temperature: 100°C

3. Drain and set aside

   Drain the mixture in a fine‑mesh sieve, reserving a splash of cooking water for later blending.

   Time: PT2M

4. Blend the filling

   Place the drained cashews and peas in a blender. Add miso paste, nutritional yeast, the reserved hot water, and blend until a smooth, creamy mass forms. If too thick, add a little more water, a tablespoon at a time.

   Time: PT5M

5. Prepare the baking sheet

   Line a baking sheet with parchment paper. Drizzle olive oil, balsamic vinegar, and pomegranate syrup over the parchment. Sprinkle Italian seasoning and a pinch of salt.

   Time: PT2M

6. Arrange lotus root slices

   Lay the lotus root rounds in a single layer on the prepared parchment, leaving a small gap between each slice.

   Time: PT3M

7. Spread the pea‑cashew mixture

   Using a spatula, spoon the blended mixture over each lotus root slice, covering them completely.

   Time: PT3M

8. Prepare the puff pastry

   On a lightly floured surface roll out the puff pastry sheet to about 3 mm thickness. Using a round cutter (≈10 cm diameter) cut a circle. Prick the surface all over with a fork to allow steam to escape.

   Time: PT5M

9. Encase the lotus root

   Place the pastry circle over the arranged lotus root slices. Gently fold the edges of the pastry down over the sides, sealing the perimeter. Press lightly to adhere.

   Time: PT5M

10. Bake

    Transfer the sheet to a pre‑heated oven and bake at 190°C (370°F) for 40 minutes, or until the pastry is golden brown and the lotus root edges are crisp.

    Time: PT40M

    Temperature: 190°C

11. Cool and serve

    Remove from the oven and let the byrek rest on the sheet for 5–10 minutes. Then carefully invert onto a serving plate so the caramelized lotus root side is on top.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

8 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g