So British pies can be vegan and gluten-free too! This Shiitake Mushroom And Spinach Pie – Vegan Recipe also includes the rather specialist ingredient that is Shiitake mushroom. Not only does this mushroom have a deep flavoursome taste but it is also beneficial in its ability to support the immune system. This is a great time of year to include more exotic mushrooms in your diet to stave off the last of the winter illnesses and boost your whole system ready for spring.
Enjoy this Mushroom & Spinach Pie as a hearty lunch or delicious dinner. The creamy filling is packed with nutritious ingredients including; tofu, nutritional yeast and corn flour. With these easy to follow instructions you can make your own gluten-free pastry using our fibre rich brown rice flour.
- Blender or Food Processor
- Mixing Bowl
- Wooden Spoon
- Loose Bottomed Tart Tin
- Sharp Knife
FOR THE PASTRY:
- 100g Gluten-Free Rolled Oats
- 100g Brown Rice Flour
- 1 Tsp Dried Mixed Herbs
- 1/2 Tsp Dried Oregano
- Salt to Season
- Black Pepper to Season
- 2 Tbsp Rapeseed or Olive Oil
- 150ml Unsweetened Almond or Soya Milk
- Coconut Oil (to Grease)
FOR THE PIE FILLING:
- 250g Silken Tofu
- 100ml Unsweetened Almond or Soya Milk
- 2 Tbsp Corn Flour
- 1 Tsp Dried Mixed Herbs
- 2 Tsp Shiitake Mushroom Powder
- 1 Tbsp Nutritional Yeast
- 1 Tsp Rapeseed or Olive Oil
- 2 Cloves of Garlic (Crushed)
- 150g Mushrooms (Sliced)
- 2 Large Handfuls of Spinach
- Preheat the oven to 190 degrees C. Firstly, make the pastry. Place the oats in a blender or food processor and whizz up to form a flour.
- Tip into a bowl and mix with the brown rice flour, herbs and seasoning. Pour in the oil and choice of milk and mix together to form a dough.
- Place in a greased 20cm loose-bottomed tart tin and use your hands to push the pastry evenly up the sides and to cover the base. Prick with a fork then bake in the oven for 15 minutes until starting to turn golden.
- Meanwhile place the tofu, milk, mushroom powder, corn flour, herbs and nutritional yeast in a blender and whizz up until smooth.
- Heat the oil in a pan and cook the mushrooms and garlic on a medium heat for 10-15 minutes until softened. Throw in the spinach at the end to wilt.
- Remove from the tin from the oven and spoon in the cooked spinach and mushrooms.
- Pour over the creamy mixture then return back to the oven and bake for a further 20 minutes until firmed up.
- Leave to cool a little then slice with sharp knife – serve and enjoy! Also tastes delicious when eaten cold.
You could use Quinoa Flour instead of Brown Rice Flour as part of the pastry ingredients, if you would prefer.
Store in fridge for up to 3 days.
Source: by SpamellaB