Summary

Ingredients

• 2 leeks
• 1 cup corn, frozen or canned
• 2 medium onion (s)
• 2 cloves garlic
• 1 tablespoon olive oil
• 250 g wheat flour
• 170 ml water, lukewarm
• 0.5 ½ cube fresh yeast
• 1 teaspoon salt
• 2 tablespoon, heaped flour, light
• 2 tablespoon, heaped yeast flakes (fine yeast flakes)
• salt and pepper
• Paprika powder, noble sweet
• 5 tablespoon soy cream (soy cream cuisine), e.g. soy cuisine
• 1 teaspoon tomato paste
• 1 teaspoon mustard, medium hot
• 1 teaspoon tamari sauce
• 2 tablespoon sunflower seed based spread
• 1 tablespoon sesame seeds
• 1 tablespoon cheese (sprinkled cheese), vegan
• 1 pinch turmeric

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Instructions

1. For the yeast dough, grind 250 g of wheat or use flour. Mix with 1 small teaspoon of salt. Dissolve 1/2 cube of fresh yeast in 170 ml of lukewarm water, add to the flour and knead a dough. Let rise for 30 minutes.
2. For the topping, heat a little olive oil in a pan. Sauté leek sliced, diced onions and chopped garlic cloves at low temperature for 6 - 7 minutes. Add the corn and cook for 5 minutes. Turn off the hotplate.
3. For the sauce, mix 2 tablespoon white flour, yeast flakes, a little pepper, paprika powder and turmeric, stir in 150 ml water until smooth and bring to the boil. Keep stirring with the whisk. When it is boiled, stir in the soy cuisine, tomato paste, mustard, tamari, a little salt and sunflower-based spread.
4. Preheat the oven to 200 ° C. Roll out the risen yeast dough on baking paper, place on a baking sheet and let rest for a few minutes. Spread the sauce on the dough. Spread the steamed vegetables evenly over the top. Scatter sesame seeds and cheese on top. Bake on the middle rack of the oven for 20-25 minutes.
5. I charged a quarter of a baking sheet per person. Good eaters are sure to manage half a tray.