Vegan Batzina
This batzina recipe is the vegan version of a traditional Greek dish. It is filled with fragrant herbs and is wonderfully savoury. Great served warm, with a Greek salad on the side, or can be eaten cold, straight from the fridge.
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The recipe below is perfect for an on-the-go snack or as a lunch dish with an accompanying side salad, as it can be eaten both hot and cold. Simply pop it in the fridge for a quick bite that will last up to two days.
What is a batzina?
Batzina is a crustless Greek pie which originated in Thessaly.
Traditionally, the dish involves goat and sheep cheese or ‘batzos,’ in Greek, which is where it gets its name from. This vegan version incorporates nutritional yeast into the recipe for that same cheesy flavour.
The benefits of using soya milk
Soya milk is full of protein in comparison with other vegan milks, which means that it is great for using in baked goods such as this batzina.
Its high protein content gives it the same qualities as dairy milk, so it is useful for recipes that need structure and have a thick texture.
Tips for making batzina
Don’t be afraid to fill up your baking tin. In most cases, the filling will reduce as it’s being baked, so don’t be sparse on the ingredients in this recipe. All of the courgette mixture should be used, as it will eventually soften and become less dense in the oven.
You’ll know when the batzina has cooked all the way through, as it will be light and springy to touch. You’ll also see that lovely golden glow that indicates it’s ready to come out the oven.
After taking the batzina out, be patient! It’s important to wait at least 5 minutes before cutting it while the pie cools in its tin, otherwise you could be left with a crumbly mess that won’t hold together.
This will keep in the fridge for up to two days but is not suitable for freezing.
Total Time: 1 hour
Prep Time: 10 mins
Cook Time: 50 mins
Calories: 284
Servings: 4
Rating:
Total Time: 1 hour
Calories: 284
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 100 100 g courgettes
- 0.25 0.25 small white onion
- 0.5 0.5 cloves garlic
- 36.25 36.25 ml soya milk
- 15 15 ml olive oil
- 31.25 31.25 g self-raising flour
- 0.125 0.125 tsp baking powder
- 0.25 0.25 tbsp fresh mint leaves, finely chopped
- 0.25 0.25 tsp garlic powder
- 0.25 0.25 tsp onion salt
- 0.25 0.25 tsp fennel seeds, ground
- 0.25 0.25 tsp dill
- 0.25 0.25 tsp dried marjoram
- 0.25 0.25 tsp celery salt
- 0.25 0.25 tsp white miso paste
- 0.25 0.25 tbsp nutritional yeast
- a pinch of black pepper
- sesame seeds, for topping
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grate the courgette and place it in a colander to drain.
- In a pan, gently sweat the onion and garlic until translucent or just cooked. Leave to cool for a moment.
- Combine all the dry ingredients, apart from the sesame seeds, in a bowl. Meanwhile, in a separate jug, whisk the milk, oil and miso paste together.
- Squeeze the excess liquid from the courgettes and add these, along with the liquid mixture, to the dry ingredients. Stir well to combine.
- Grease a shallow tin and dust with flour. Then pour in the mixture and top with sesame seeds, before baking for 30-40 minutes, or until golden and firm/springy to the touch.
- Remove from the oven and allow to cool slightly for 5 minutes, in the tin, before slicing and serving.
Each 220g serving provides:
15g Fat, 2.2g Saturates, 3.5g Sugars, 0.58g Salt.
Fancy another snack? Try making this vegan Mediterranean ‘feta’ sandwich!
