250 gluten-free or other flour

150G cold vegan margarine

3 tbsp cold water 

½ tsp salt 

1 tbsp oil 

76G Sunflower mince 

1 white onion - diced

1 leek stick 

½ Paprika 

1 tsp salt 

300ml oat milk 

1-2 cloves garlic - crushed 

1 tbsp nutritional yeast

1 tsp smoked paprika 



Chilli powder 


100G chickpea flour 

400 ml vegetable broth 

Cherry tomatoes

  1. Add 250g of gluten flour unto a bowl. 
  2. Add 150 g cold vegan margarine
  3. Add 3 tbsp of cold water 
  4. Add ½ tsp of salt and mix thoroughly till it becomes a dough. 
  5. Mould the dough into a circle and chill it for 30 minutes.
  6. Spread vegan margarine into a serving plate. 
  7. Sprinkle four unto the plate as well. 
  8. Sprinkle flour unto a waxing paper and cover with another piece of wax paper and roll out. 
  9. Place the flattened dough to the serving plate and poke holes the dough by using a fork. 
  10. Preheat a pan with 1 tbsp of oil. 
  11. Add a box of sunflower mince and add 50ml of water then mix. 
  12. Add a diced white onion then mix. 
  13. Add 1 sliced leek stick 
  14. Add ½ paprika and a tsp of salt.
  15. Mix properly. Then add it to the serving plate with the dough. 
  16. On a different bowl,  add 300ml of oat milk. 
  17. Add 1-2 cloves of crushed garlic.  
  18. Add 1 tbsp of nutritional yeast 
  19. Add 1 tsp of smoked paprika 
  20. Add ½ tsp of salt and pepper.  
  21. Add a pinch of chili powder and a pinch of turmeric. 
  22. Add 100 G chickpea flour then whisk properly till fully mixed. 
  23. Add mix to a 400 ml vegetable broth. 
  24. Cook for 5 minutes while stirring. 
  25. Then place sauce on the serving plate with the pie. 
  26. Add cherry tomatoes on top then bake for 200°C for 30 minutes. 
  27. Then serve

Credit:  photos, videos, Recipe @sunflowerfamilyGermany