Mushroom Leek and Cashew Pie
Ingredients
- 500 grams button mushrooms cut in half
- 1 leek sliced
- 120 grams of cashews
- 1/2 cup of rocket
- 2 tablespoons of lemon
- 1 tablespoon of parsley
- 1 1/2 teaspoons of salt
- 2 garlic cloves. 1 tablespoon of nutritional yeast
- pepper
- 2 1/2 sheets of borg vegan puff pastry
- 1 tablespoon olive oil
- 1/2 teaspoon of arrowroot flour
- 1/2 cup water
Preparation
Place the pastry in a tart tin
Depending on your tart tin you might need extra pastry to fill the gaps
Blind bake the pastry for 15 minutes at 180
Set aside
In a blender (i used my nutri bullet) place the cashews, nutritional yeast, 1/2 tsp salt, parsley, lemon juice, garlic, water and arrowroot and blend
Set aside
In a frypan place your oil, 1 tsp salt, pepper and sauté the mushrooms, rocket and leeks
After 10 minutes place the cashew sauce in the mushroom mixture and cook for a further 15 minutes
Once cooked place the mixture in the pastry and add a sheet of pastry on top
Fill in any holes with extra pastry
Cook the pie for a further 20 minutes at 180#pickuplimes#feedthefeed#feedthefeedvegan#veganshack#plantbased#plantbasedliving#veganbowlsforvegansouls#nestandglow#healthyfood#healthyliving#organic#vegan#vegetables#cleaneating#cleanliving#pickuplimes#vegan#healthyfoodchoices901