An easy to make vegan pie that has a saucy mushroom and spinach filling. Makes the perfect comforting meal!

  • 1 onion, diced (roughly 3/4 cup)
  • 1 tbsp balsamic vinegar
  • 1 tbsp chopped fresh sage leaves, roughly 8 sage leaves
  • 1 tbsp soy sauce
  • 1 tsp chopped fresh rosemary leaves, roughly 2 sprigs
  • 1 tsp extra virgin olive oil
  • 1/2 tsp unrefined coconut oil, melted and at room temperature
  • 1/3 cup vegan beef stock (I used water and stock powder)
  • 1/4 tsp salt + 1/4 tsp pepper, or both to taste
  • 100g baby spinach
  • 2 sheets of vegan puff pastry
  • 2 tbsp cornflour* + 2 tbsp water
  • 4 garlic cloves, minced (1 heaped tbsp)
  • 600g mushrooms, sliced (I used a mix of button and brown)


  1. Add the olive oil to a large saucepan on medium to high heat. Add onions and cook until soft, about 4 minutes. Add garlic, sage and rosemary and cook for a further 2 minutes. Add mushrooms and cook for 5 minutes until soft.
  2. In a small bowl, whisk together cornflour and the 2 tbsp water. Mix this through the mushroom mixture along with stock, balsamic vinegar and soy sauce. Season to taste with salt and pepper. Bring to a boil, then turn the heat down to a simmer. Stirring often, cook for 8 minutes or until the sauce thickens. Add the spinach and cook for another 2 minutes or until the spinach is wilted. Set aside to cool while preparing the pastry.
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