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VEGAN MUSHROOM SPINACH PIE
VEGAN MUSHROOM SPINACH PIE
Healthy recipes offer you Vegan Mushroom Spinach Pie, we hope you like it
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Course: dinner
Cuisine: American
Keyword: Vegan Mushroom Spinach Pie
Prep Time: 40 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 4
Ingredients
- 1 TSP EXTRA VIRGIN OLIVE OIL
- 1 ONION, DICED (ROUGHLY 3/4 CUP)
- 4 GARLIC CLOVES, MINCED (1 HEAPED TBSP)
- 1 TBSP CHOPPED FRESH SAGE LEAVES, ROUGHLY 8 SAGE LEAVES
- 1 TSP CHOPPED FRESH ROSEMARY LEAVES, ROUGHLY 2 SPRIGS
- 600G MUSHROOMS, SLICED (I USED A MIX OF BUTTON AND BROWN)
- 2 TBSP CORNFLOUR* + 2 TBSP WATER
- 1/3 CUP VEGAN BEEF STOCK (I USED WATER AND STOCK POWDER)
- 1 TBSP BALSAMIC VINEGAR
- 1 TBSP SOY SAUCE
- 1/4 TSP SALT + 1/4 TSP PEPPER, OR BOTH TO TASTE
- 100G BABY SPINACH
- 2 SHEETS OF VEGAN PUFF PASTRY
- 1/2 TSP UNREFINED COCONUT OIL, MELTED AND AT ROOM TEMPERATURE
Instructions
- ADD THE OLIVE OIL TO A LARGE SAUCEPAN ON MEDIUM TO HIGH HEAT. ADD ONIONS AND COOK UNTIL SOFT, ABOUT 4 MINUTES. ADD GARLIC, SAGE AND ROSEMARY AND COOK FOR A FURTHER 2 MINUTES. ADD MUSHROOMS AND COOK FOR 5 MINUTES UNTIL SOFT.
- IN A SMALL BOWL, WHISK TOGETHER CORNFLOUR AND THE 2 TBSP WATER. MIX THIS THROUGH THE MUSHROOM MIXTURE ALONG WITH STOCK, BALSAMIC VINEGAR AND SOY SAUCE. SEASON TO TASTE WITH SALT AND PEPPER. BRING TO A BOIL, THEN TURN THE HEAT DOWN TO A SIMMER. STIRRING OFTEN, COOK FOR 8 MINUTES OR UNTIL THE SAUCE THICKENS. ADD THE SPINACH AND COOK FOR ANOTHER 2 MINUTES OR UNTIL THE SPINACH IS WILTED. SET ASIDE TO COOL WHILE PREPARING THE PASTRY.
- THAW 2 SHEETS OF PASTRY. PREHEAT OVEN TO 220C (428F) AND LIGHTLY OIL A 20CM PIE DISH. CUT ONE SHEET OF PASTRY AT LEAST 5CM BIGGER THAN THE TOP OF THE PIE DISH. CUT THE REMAINING SHEET OF PASTRY THE SIZE OF THE TOP OF THE PIE DISH.
- LAY THE BIGGER SHEET ON THE BOTTOM OF THE DISH AND POUR THE MUSHROOM MIXTURE IN. TOP WITH THE REMAINING SHEET OF PASTRY AND JOIN THE EDGES TOGETHER WELL (MY PASTRY SHEETS WERE A LITTLE TOO SMALL FOR THE BOTTON LAYER, IF YOURS ARE TOO YOU CAN JOIN THEM AS THE PHOTO SHOWS ABOVE). USE A FORK TO SEAL AROUND THE EDGES OR MAKE A CRUST. MAKE AN INCISION IN THE TOP TO RELEASE STEAM.
- BRUSH THE PASTRY WITH THE COCONUT OIL AND COOK FOR 25 MINUTES OR UNTIL GOLDEN ON TOP, OR FOLLOW THE INSTRUCTION ON THE PACKET OF THE PASTRY YOU’RE USING. WHEN COOKED, LEAVE TO COOL FOR 5 MINUTES BEFORE SERVING. I LIKE TO HAVE GREENS AND MASHED POTATO ON THE SIDE (AND SOME SPICY TOMATO SAUCE!).
- NOTES
- *HERE IN AUSTRALIA, CORNFLOUR IS THE SAME AS CORNSTARCH. I KNOW IT CAN BE CALLED DIFFERENT NAMES IN OTHER AREAS OF THE WORLD, BUT YOU WANT THE FLOUR THAT IS FOR THICKENING PURPOSES AND IS WHITE (NOT YELLOW).
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