Dumplings with tomato pomace

Dumplings with tomato pulp

Tomato sauce:
Pomace from 5 tomatoes
1 tbsp garlic powder
1 tbsp oregano
1 tbsp thyme
8 basil leaves
1 tsp agave syrup
1 tbsp olive oil
3 tbsp nutritional yeast (optional)
80g vegan herb cream cheese
Salt & Pepper

Surface:
vegan cheese
Mushrooms
zucchini

Squeeze out the tomato pulp through a sieve (if it's still too runny). Then mix it with all the other sauce ingredients in a small saucepan and simmer.

Cut the tarte flambée dough into 6 equal pieces on a baking tray.
Divide the tomato sauce between three portions and top with vegan cheese, mushrooms and zucchini.
Then place the remaining three pieces of dough on top of the others and press them down firmly on the sides with a fork.
Brush with a little oil and bake in a preheated oven at 180 degrees for about 20 minutes until golden brown.

Recipe from instagram@ veganwings_