Vegan Mushroom, Leek and Parsnip Pie | Vegan Recipe | Healthy
There ’s no reason to miss out on hearty iciness warmers whilst you switch to a vegan nutrition.
With its creamy, cheesy sauce and flaky pastry crust, you ’d be exhausting-pressed to bet this pie is 100 consistent with cent plant-based.
That ’s right – we ’ve swapped butter for dairy-loose unfold in the pastry, and altered milk, cream and cheese for vegan possible choices within the sauce. Plus, the vegetables supply a spread of dietary advantages. The mushrooms are a supply of plant-based protein, together with B nutrients and the antioxidant selenium, which is helping beef up the immune machine. Meanwhile, the parsnips provide nutrition C, vitamin OKAY and folate, and leeks include provitamin A carotenoids, which the frame converts into diet A for eye well being.
Serves 6 (Makes 1 huge pie)
For the pastry:
400g plain flour
2 tsp salt
100g dairy-loose spread
Soya milk, to sweep
For the filling:
1 tbsp olive oil
FOUR leeks, sliced
500g mushrooms, halved, or quartered if huge
200g parsnip, peeled and cut into chunks
FOUR tbsp simple flour
300ml soya milk
2 tbsp wholegrain mustard
200ml soya cream
200g dairy-loose cheese
1 Combine the flour, salt and dairy-loose spread in a large bowl and rub in combination for your arms, until it resembles breadcrumbs. Add in a small quantity of cold water, using a butter knife, and blend the pastry till it just comes in combination. Wrap the pastry in hang movie and chill for 20 mins.
2 Preheat the oven to 200°C/ONE HUNDRED EIGHTY°C fan/fuel mark 6. In a big frying pan, warmth the oil and fry the leeks, mushrooms and parsnip until soft and golden. Sprinkle the flour over the top and blend neatly in the pan, till the veg is lined. Turn the warmth off and gradually whisk within the soya milk. Add the mustard and produce to a simmer, whisking to bypass lumps. As Soon As the mixture has thickened, upload the soya cream and cheese, mixing in combination until the cheese melts. Season smartly and position in a big pie dish. set aside until needed.
3 Calmly flour a floor and roll out the pastry to concerning the thickness of a £1 coin. Brush the edges of the pie tin with a little bit soya milk and then cut long strips of pastry to run across the lip of the dish. Brush the strips with soya milk, too. Lay the pastry on the top of the dish and press down gently. Now crimp the perimeters the use of a fork, or your fingers, and reduce a small steam hollow, or slit, within the most sensible. Place in the oven for 25-30 minutes or till the pastry is golden and the filling is effervescent. Serve in an instant with inexperienced greens on the side.
Summary Recipe NameVegan mushroom, leek and parsnip pie Author NameHealthy magazinePublished On 2020-01-30Preparation Time 25MCook Time 45M