- Ingredients –
Pastry- - 180g plain flour (I used organic spelt flour)
- 110g vegan butter/margarine
- 2-3 tbsp cold water
- Filling –
- 400g firm tofu
- 1 tbsp corn starch
- 2 tbsp nutritional yeast
- 2 tbsp oat milk
- 1 tbsp olive oil
- 1 medium onion chopped
- half a sweet red pepper
- 1 clove crushed garlic
- 240g sliced chestnut mushrooms
- 90g spinach
- 50g vegan cheese (optional)
- Method –
- Preheat oven 180 degrees
- Make pastry by rubbing margarine into flour and then add water to make dough. Roll out to fit a 9″ pie dish.
- Bake blind by lining the pastry with baking parchment and ceramic beans, and cooking in the middle of the oven for around 15 minutes.
- Mix tofu, corn starch, crushed garlic and yeast in a mixer. Add oat milk and mix until smooth.
- In a pan, sauté the onion in the olive oil, and add the mushrooms and chopped red pepper. Cook until softened.
- Wash, drain and chop the spinach and add to the onion and mushroom. Sauté until wilted.
- Add tofu mix and fold into the spinach, onion and mushrooms.
- Mix in grated vegan cheese (optional)
- Add filling to pastry case after removing baking beans and baking parchment.
- Bake approximately 20 – 30 minutes until golden.
- Cool 10 mins, and serve.
- Enjoy!
