Name: Vegan Shiitake Mushroom & Spinach Pie Recipe
Total time: 50 min
Yield: 4
Ingredients: 100g Gluten-Free Rolled Oats; 100g Brown Rice Flour; 1 Tsp Dried Mixed Herbs; 1/2 Tsp Dried Oregano; Salt to Season; Black Pepper to Season; 2 Tbsp Rapeseed or Olive Oil; 150ml Unsweetened Almond or Soya Milk; Coconut Oil (to Grease); 250g Silken Tofu; 100ml Unsweetened Almond or Soya Milk; 2 Tbsp Corn Flour; 1 Tsp Dried Mixed Herbs; 2 Tsp Shiitake Mushroom Powder; 1 Tbsp Nutritional Yeast; 1 Tsp Rapeseed or Olive Oil; 2 Cloves of Garlic (Crushed); 150g Mushrooms (Sliced); 2 Large Handfuls of Spinach

Enjoy this Mushroom & Spinach Pie as a hearty lunch or delicious dinner. This pie recipe is vegan and made with shiitake mushroom powder for a tasty boost of mushroom flavour! The creamy filling is packed with nutritious ingredients including; tofu, nutritional yeast and corn flour. With these easy to follow instructions you can make your own gluten-free pastry using our fibre rich brown rice flour.

Equipment

Oven
Blender or Food Processor
Mixing Bowl
Wooden Spoon
Loose Bottomed Tart Tin
Fork
Saucepan
Sharp Knife

Ingredients

For the pastry

100g Gluten-Free Rolled Oats
100g Brown Rice Flour
1 Tsp Dried Mixed Herbs
1/2 Tsp Dried Oregano
Salt to Season
Black Pepper to Season
2 Tbsp Rapeseed or Olive Oil
150ml Unsweetened Almond or Soya Milk
Coconut Oil (to Grease)

For the pie filling

250g Silken Tofu
100ml Unsweetened Almond or Soya Milk
2 Tbsp Corn Flour
1 Tsp Dried Mixed Herbs
2 Tsp Shiitake Mushroom Powder
1 Tbsp Nutritional Yeast
1 Tsp Rapeseed or Olive Oil
2 Cloves of Garlic (Crushed)
150g Mushrooms (Sliced)
2 Large Handfuls of Spinach

Method

Preheat the oven to 190 degrees C.Firstly, make the pastry. Place the oats in a blender or food processor and whizz up to form a flour.
Tip into a bowl and mix with the brown rice flour, herbs and seasoning. Pour in the oil and choice of milk and mix together to form a dough.
Place in a greased 20cm loose-bottomed tart tin and use your hands to push the pastry evenly up the sides and to cover the base. Prick with a fork then bake in the oven for 15 minutes until starting to turn golden.
Meanwhile place the tofu, milk, mushroom powder, corn flour, herbs and nutritional yeast in a blender and whizz up until smooth.
Heat the oil in a pan and cook the mushrooms and garlic on a medium heat for 10-15 minutes until softened. Throw in the spinach at the end to wilt.
Remove from the tin from the oven and spoon in the cooked spinach and mushrooms.
Pour over the creamy mixture then return back to the oven and bake for a further 20 minutes until firmed up.
Leave to cool a little then slice with sharp knife - serve and enjoy! Also tastes delicious when eaten cold.

Notes

You could use Quinoa Flour instead of Brown Rice Flour as part of the pastry ingredients, if you would prefer.

Click to enlarge

SpamellaB

Pamela, author of SpamellaB, is hugely passionate about health, food and fitness and the affect these have on the body. She believes that food is fuel and a way of nourishing ourselves both inside and out. A firm believer of enjoying what you eat, it is her mission to create gluten-free, high protein, healthy AND tasty recipes for all to enjoy, made from clean ingredients. This is what the concept #IndulgingInnocently is all about; you CAN still have your cake and eat it!