i miei SOVVEGHINI alla PIZZAIOLA, FUNGHI e CARCIOFI - (sofficini vegani)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option with fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Prepare the dough by mixing 250g of flour, 250ml of water, a pinch of turmeric, a little olive oil, and a pinch of salt until smooth.

For the filling, sauté chopped artichoke and 100g of sliced champignon mushrooms in olive oil with garlic until cooked.

Add 250g of tomato puree, fresh parsley, and oregano to the filling mixture and combine well.

For the béchamel, mix 100g of flour with 350ml of water or soy milk, nutritional yeast flakes, instant broth, white pepper, and salt until thickened.

Assemble the 'sovveghini' by placing the filling and béchamel between two layers of dough, sealing the edges.

Fry or bake the assembled 'sovveghini' until golden brown.

Cooking Techniques

Spice Level:

Dietary

Allergens