Recipe of the Month – April

I love this recipe for a Mediterranean Wild Mushroom Pie, not only is it lovely hot with vegetables but it is perfect to have cold with a salad or as part of a picnic or lunchbox feast!

The original recipe can be found on the Vegan Recipe Club website.

Ingredients:

1 (500g) block of vegan shortcrust pastry ( I have used JusRoll which is available in most supermarkets or Genius brand pastry)
1 large onion
2 tbsp vegetable oil
1 fat clove garlic, crushed
200g squash or pumpkin, in small pieces (though I have used aubergine in place of squash)
2 small courgettes, cut in thin slices
250g wild mushrooms, halved or sliced  (Or mixed mushrooms – I have used chestnut and white button mushrooms)
15g fresh parsley, chopped
Salt and pepper
100ml dairy-free cream (e.g. Oatly)
2 tbsp sundried tomato paste (or basic tomato puree)

Method:

1. Roll out the pastry and line a flan tray with a loose bottom with the pastry. Remove any excess pastry around the rim of the tray and blind bake (* see below) for 15 minutes at 200˚C.

2. Remove the pastry from the oven and leave to cool while making the filling.

3. Cut and slice the onion finely before sauté it in a pan with vegetable oil for a few minutes. Crush the garlic and add to the pan.  Cut and cube the squash and add in with the onions and garlic. Stir over heat until the squash begins to soften.  Once the squash has softened you can then add in thinly sliced courgettes, mushrooms and roughly chopped parsley. Stir together and add any salt, pepper or other seasoning you may require.
4. Add the cream and tomato puree into the pan and stir through until all ingredients are combined.  Taste and add further seasoning if needed.

5. Add the filling to the flan dish and then bake in the oven for around 20 mins at 200˚C until the pastry is golden.  Keep checking so that the pastry doesn’t burn.

 

* To blind bake, place pastry in baking tray and cover with a piece of baking paper. Weigh it down with ceramic baking beans or regular dried beans. Any excess pastry can be made into decorations or kept in the fridge for a couple of days.

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