Vegan Mushroom Pie - The Buddhist Chef

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Vegan Mushroom Pie

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Description

This mushroom and spinach pie is so easy to make and the delicious and creamy sauce that binds it together is irresistible.

Ingredients

2 tablespoons + 3 tablespoons olive oil, divided (30 mL + 45 mL, divided)
2 onions, chopped
4 cups white mushrooms (700 g)
2 garlic cloves, minced
1/2 teaspoon ground allspice (2.5 mL)
2 tablespoons soy sauce (30 mL)
1 to 2 tablespoons maple syrup (30 mL)
2 tablespoons tomato paste (30 mL)
1 can (14 oz./398 mL) coconut milk (full fat, do not use light)
Salt and pepper to taste
4 sheets phyllo pastry
4 cups baby spinach (110 g)

Directions

1
Preheat oven to 350˚F (180˚C).
2
In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.
3
Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.
4
Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS , about 10 to 15 minutes.
5
On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.
6
Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).
7
Pour mushroom mixture over phyllo and garnish with spinach leaves.
8
Fold phyllo dough over and lightly brush with oil.
9
Bake for 30 minutes, or until golden brown.
10
Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar ao anything else added.