Vegan pot pie with rocket and TAMARI VINAIGRETTE

Starters and soups

  • Preparation:10 min
  • 30 min
  • Cooking time:20 min
  • people 2 people


  • 225g whole wheat spelt flour
  • 0.5 tsp salt
  • 60ml olive oil
  • 60ml water
  • 70g tomato puree
  • pepper flakes
  • 0.5 tsp salt
  • 1 tsp Provencal herbs
  • 2 tomatoes
  • 1/3 zucchini
  • 1 handful of rocket salad
  • 2 tbsp


  1. Mix the flour with the salt and pour the olive oil and water together. Now pour the olive oil mixture into the flour mixture while stirring with a fork. Make a cohesive dough.

  2. Pour the dough out on your work surface and knead firmly.

  3. Form a ball of the dough and place in the refrigerator for at least 1h. Meanwhile, preheat the oven to 180°C.

  4. Remove the dough from the fridge and roll out into an oblong slice about 0.5cm thick. Place it on a baking sheet covered with baking paper.

  5. Brush the dough with tomato paste.

  6. Slice the zucchini and tomatoes and top the pie with them. Season with salt, pepper and Provencal herbs.

  7. TIP: if you like to give the zucchini an extra color, you can fry the slices in advance in some olive oil in the pan.

  8. Slide into the oven for 20min. Remove the sheet cake from the oven, sprinkle with arugula and drizzle the TAMARI VINAIGRETTE PROVENCALE on top. Slice and enjoy!

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