Leek & Mushroom Pie with Soya Protein

November 8, 2017

 

Who doesn't like pie? I love it, and this one in particular is super healthy and 100% vegan. You'll love it, it's a great comfort food. 

 

This is the first time I've used a plant-based cream and I'm impressed with how good it tastes. I've used Alpro Single Soya, which claims it contains 80% less saturated fat than single cream. Sounds good to me.


I've also used Filo pastry, which is completely plant-based so it's perfect for vegans or those wanting to cut out the dairy.  To enjoy it at its best eat straight away when cooked.

 

 

 

Serves 4

 

INGREDIENTS

1 tsp of olive oil

1 large leek, roughly chopped into 2cm chunks 

165g mushrooms, sliced

Sea Salt

100g of soya protein chunks, soaked in 300ml of water for 5 minutes

200ml of single soya cream

100ml of cashew nut milk

1 tbsp of cornflour, mixed with 4 tbsp of water

Black pepper

2 tsp of dried thyme or tarragon

2 tsp of bouillon 

1/4 of a tsp of ground nutmeg

2 handfuls of baby leaf spinach

4 x Filo pastry sheets (45cm by 35cm)

Drizzle of olive oil

 

 

 

METHOD

Start by pre-heating the oven to 190 degrees. Then soak the soya protein chunks in water for about 5 minute until swelled.

 

Meanwhile, fry the leeks and mushrooms in the oil for 5 minutes with pinch of salt. Drain and retain the water from the soya protein and set aside. Add the soya chunks to the pan and stir fry for 3 minutes.

 

In a small bowl, mix the cornflour with 4 tbsp of the water you used to soak the soy chunks. Turn the heat down a little and add the cornflower mixture as well as the soy cream and cashew nut milk to the mixture. Give it a good stir. Simmer for 5 minute until the sauce starts to thicken.

 

Stir in the thyme, bouillon, nutmeg and black pepper to the pan until it's all mixed it. Add the spinach and mix in well. Simmer for about 3 minutes stirring regularly. Do the taste test to see if more seasoning is needed. If too salty (although it shouldn't be) add a little more cream.

 


Take off the heat and allow to cool for a couple of minutes. The spoon in the pie mixture into a baking dish measuring 20cm by 20cm or into 4 ramekins. Use the back of a spoon to flatten the pie mixture ready for the filo pastry to be placed on top.

 

Carefully tear 4 filo pastry sheets in half, and loosely scrunch up each sheet like a piece of paper. Lay the pastry on top of the pie mixture until it's totally covered and there are no gaps, particularly around the edges. There is no perfect way to do this. Drizzle over a little olive oil and bake in the oven for 20 minutes.

 

Remove from the oven and leave to cool for a couple of minutes before serving. Serve with your favourite seasonal greens.

 

 

FLEXI TWEAK
If you'd prefer a meaty version, cut the fat off two rashers of smoked bacon rashers and cut into small strips. Add to the pan along with the leeks and mushrooms. Then instead of using the soy protein chunks, add 350g of raw chicken, diced into bitesized chunks. When the chicken is just half cooked (still pink raw bits) add the single cream instead of soy and omit the cashew nut milk. Continue cooking according to the method above.

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