170gSwiss brown mushrooms(or Portobello mushrooms)
1tspfresh or dried thyme
2tspfresh or dried rosemary
1cancannellini or butter beans
1pinchsalt
1pinchground pepper
2tbspplant based milk
1sheetvegan puff pastry
Instructions
Preheat the oven to 180°C fan.
Chop the onion and mince the garlic.
Slice the leek in half and thoroughly wash it. Chop the leek into 1cm wide pieces.
Clean and break up the mushrooms into chunks.
Heat a cast iron pan and add the olive oil, chopped onions, minced garlic, thyme and rosemary. Cook for 5 minutes. Deglaze the pan with a splash of water if needed.
Take a sheet of puff pastry out of the freezer and let it thaw.
Add the cut leek to the cast iron pan and cook for 7 minutes before adding the mushrooms. Cook for another few minutes until the mushrooms have shrunk in size.
Drain and rinse the beans and add them to the pan along with salt, pepper and oat milk. Mix everything together.
Place the puff pastry sheet on top of the filling. Cut a cross into the middle to allow steam to escape.
Bake the pie for 30 minutes at 180°C fan. For extra browning, change the oven to grill for the last 2 minutes.
Keyword beans, leek, mushrooms, pie
Nutrition Facts
Mushroom-Leek Pie
Amount Per Serving (260 g)
Calories 291Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3.85g24%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Cholesterol 0mg0%
Sodium 282mg12%
Potassium 443mg13%
Carbohydrates 41.5g14%
Fiber 5g21%
Sugar 6.5g7%
Protein 8.4g17%
Vitamin A 1293IU26%
Vitamin C 12.8mg16%
Calcium 94mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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