Vegan Mushroom Pie is the first thing that appears to many people’s thought when it arrives to a comfort dish. Today, we will provide you procedures on cooking a delicious Vegan Mushroom Pie.
We hope you got insight from reading it, now let’s go back to vegan mushroom pie recipe. You can have vegan mushroom pie using 16 ingredients and 15 steps. Here is how you cook it.
Firstly, here are the ingridients that you should ready to make Vegan Mushroom Pie:
- Prepare 2 tbsp of Avocado butter.
- Get 1 of small red onion sliced.
- Provide 2 cloves of garlic finely diced.
- Take 350 grams of plain flour.
- Take 100 ml of avocado oil.
- Provide 50 ml of olive oil.
- Get 1/2-1 cup of cold water.
- Get 1 pack of exotic mushroom pack.
- Prepare 2 of small portobello mushrooms.
- Prepare 100 ml of vegan white wine.
- Take 2 of heaped tsp of whole grain mustard.
- Take 200 ml of good quality vegetable stock.
- Get of Sprinkling of vegetable bullion.
- Prepare to taste of Salt and pepper.
- You need Handful of fresh thyme.
- Take Handful of baby spinach.
After preparing the ingridients, now we are ready to make our yummy Vegan Mushroom Pie:
- Heat your oven to 190 degrees. Then in a large frying pan add on tablespoon on the avocado butter, throw in the red onion and garlic and sauté..
- Chop the exotic mushrooms and add to the pan too keep stirring..
- Meanwhile in a separate bowl, add the flour and gradually pour in the two oils, mixing with a fork, slowly add the cold water, not putting it all in one go, it depends on the moisture in the air etc how much you need! The pastry needs to be slightly sticky for it to roll out..
- When it comes together wrap with cling film, place it in the back of the fridge whilst the mushroom mixture is cooking..
- Once softened pour in the white wine, mustard and a sprinkling of vegetable bullion..
- Pour in the stock..
- Add some thyme leaves and put in the whole portobello mushrooms in to soften too..
- Throw in the baby spinach and mix well, leave to keep warm set aside, then allow it cook!.
- Using a floured surface, cut the pastry in half and roll out one side. Moving the pastry so it won’t stick!.
- I’m using a mini loaf tin. Using the remaining butter spread some of it inside the tin getting to all corners..
- Careful gold in the pastry, patching it up with some remaining pastry if needed and a bit of the butter so it’s sticks properly..
- Fork the bottom the the pastry. Then add some baking parchment, and some baking beans. Place into the oven for 20 minutes. Then lift out the baking beans and place back into the oven for another 10 – 12 minutes! Until the base is cooked. Then lift out..
- Now layer up the mixture, on the base place the whole mushrooms first then the rest of the mixture..
- Roll out the rest of the pastry, cut a lid to fit. With some of the off cuts, using the butter stick a thin piece to the cooked pastry, this makes a seal. Then add on the lid. Pinch the sides, decorate it however you like. Put some air holes in the lid with a knife..
- Place in the oven until it’s golden brown, mine took 25 minutes!.
Tag @amylecreations on Instagram and hashtag it #amylecreations. Most vegan butter is coconut oil based, and coconut oil is a lot like shortening, so I figured I could just sub in Mushroom and potato seemed like the way to go. Vegan Recipes A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. This vegan shepherd's pie recipe is richly flavored with lentils and mushrooms is a deep dish of comfort.
Recipe : Vegan Mushroom Pie
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