Mushroom Tofu Pie

 
 

This winter warmer dish is perfect for the whole family. Perfect for a cosy night in, it’s high in plant protein and fibre.

SERVES 6
PREP TIME 20 MINUTES COOKING TIME 35-40 MINUTES
DIFFICULTY MEDIUM

Ingredients

600g of chestnut mushrooms, sliced  

2 carrots, in cubes  

1 onion, chopped 

2 puff pastry sheets  

For the sauce: 

300g block of silken tofu  

2 tbsp miso 

1/2 lemon  

Large pinch of salt  

150ml mushroom stock  

1 tbsp of cornflour

Method

1.

Fry the onion until translucent, add carrot and mushrooms and fry until soft  2. Add all the sauce ingredients to a blender  

3.

Add the sauce to the pan with the vegetables and let reduce until a thick sauce forms. Add  extra cornstarch if you think it’s needed.  

4.

Layer one puff pastry to the base of a baking dish, pierce with a fork. 5. Add the filling and add the other puff pastry to the top. Do some cuts to the top and pierce  slightly so steam comes out.  

6.

Bake for 35-40 min until golden and pastry is cooked.

Share this recipe

 
DinnerGuest UserI RECIPES I