Shiitake Mushroom And Spinach Pie – Vegan Recipe

• 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

Method

1. 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.
2. 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.
3. 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.
4. Meanwhile place the tofu, milk, mushroom powder, corn flour, herbs and nutritional yeast in a blender and whizz up until smooth.
5. 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.
6. Remove from the tin from the oven and spoon in the cooked spinach and mushrooms.
7. Pour over the creamy mixture then return back to the oven and bake for a further 20 minutes until firmed up.
8. Leave to cool a little then slice with sharp knife – serve and enjoy! Also tastes delicious when eaten cold.

Variations