Vegan Wild Mushroom and Beetroot Pie
Ingredients
For the crust
0.5 cups margarine (chilled)
1 dash sea salt
2 tablespoons soy milk
1.25 cups wheat flour
For the filling
0.5 lbs beetroot (peeled and diced)
0.5 tsps black pepper (ground)
1 tsp dried oregano
1 leek (chopped)
1 tablespoon olive oil
1 medium onion (chopped)
0.5 tsps salt
0.25 cups vegetable stock
1 tablespoon wheat flour
1 lb wild mushroom (thickly sliced)
For the garnish
2 salat greens (thinly sliced)
Preparation
1
Preheat oven to 350°F (180 degrees). Boil the diced beetroot in water for 10 minutes until slightly soft.
2
For the crust, mix flour and salt, dice the vegan butter and rub it into the flour until crumbly.
3
Add the soy milk, 1 tbsp at a time and mix until the dough just comes together. Do not over-mix.
4
Roll the dough to 0.39" (1 cm) thickness and press into an 8” (20 cm) pie or tart mold.
5
Prick the base all over with a fork and bake for 10 minutes.
6
Meanwhile, make the filling, heat up olive oil in a frying pan and sauté the onion and leek until soft.
7
Add the mushrooms and cook another 5 minutes, add vegetable stock, oregano and flour.
8
Cook, stirring continuously until the liquids have thickened.
9
Turn off the heat and add the cooked beetroot, season with salt and pepper.
10
To assemble, scoop the mushroom filling onto the half-baked pie crust.
11
Continue baking for another 10 minutes, and serve immediately with salad greens.
.
Yield:
4
Added:
Tuesday, October 4, 2016 - 10:29pm
