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Mushroom, Leek, Cannellini Beans and Spinach Pies

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Who said meat-free should ever mean comfort-free? It’s not all salads and umami-suffused lentils. There’s no reason why you can’t indulge in a hearty winter warmer, like pot pies – and no reason to move mountains just so it tastes like meat either. I’ve found that since I started eating more plant-based food, indulging in classic comfort food leaves me feeling just that little bit lighter, but with the same level of satisfaction. And these pot pies are soon becoming a firm favourite.

MUSHROOM, LEEK, CANNELLINI BEANS AND SPINACH PIES

TIME: 1 hour 20 minutes | SERVES: 4 large servings

INGREDIENTS

olive oil

400 g baby leeks, sliced and washed

3 garlic cloves, sliced

500 g portabellini mushrooms, sliced

2 x 400 g cannellini beans, drained and rinsed

400 g baby spinach leaves, washed

salt and freshly ground black pepper

60 ml olive oil

35 g (60 ml) cake flour

400 ml oat milk

30 ml whole grain mustard

1 x 400 g vegan puff pastry

METHOD

Heat the oven to 180 °C. Drizzle a little olive oil into a large saucepan. Place on a medium heat and add the leeks and garlic, frying until soft. Then, add the mushrooms and fry until soft. Add the beans and spinach, cooking until the spinach has wilted. Season with salt and pepper.

Heat the 60 ml olive oil in a separate saucepan. Add the flour and stir until it forms a smooth paste. Add the oat milk bit by bit and stir well after each addition until smooth. After all the oat milk has been added, keep stirring and cook until thickened. Season with salt and pepper and add the mustard. Add the sauce to the vegetables and mix well.

Spoon the filling into your serving dishes or small pots. Cut circles out of the pastry that will fit on top of the small pots. Decorate with the left-over pastry and brush the tops with a little olive oil. Place in the oven and bake for 25 – 30 minutes.

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