Vegan Wild Mushroom and Beetroot Pie
By: Matt
Published: Tuesday, October 4, 2016 - 10:29pm

Ingredients




For the crust
0.5 cups margarine (chilled)
1 dash sea salt
2 tablespoons soy milk
1.25 cups wheat flour
For the filling
0.5 lbs beetroot (peeled and diced)
0.5 tsps black pepper (ground)
1 tsp dried oregano
1 leek (chopped)
1 tablespoon olive oil
1 medium onion (chopped)
0.5 tsps salt
0.25 cups vegetable stock
1 tablespoon wheat flour
1 lb wild mushroom (thickly sliced)
For the garnish
2 salat greens (thinly sliced)

Preparation

1 Preheat oven to 350°F (180 degrees). Boil the diced beetroot in water for 10 minutes until slightly soft. 2 For the crust, mix flour and salt, dice the vegan butter and rub it into the flour until crumbly. 3 Add the soy milk, 1 tbsp at a time and mix until the dough just comes together. Do not over-mix. 4 Roll the dough to 0.39" (1 cm) thickness and press into an 8” (20 cm) pie or tart mold. 5 Prick the base all over with a fork and bake for 10 minutes. 6 Meanwhile, make the filling, heat up olive oil in a frying pan and sauté the onion and leek until soft. 7 Add the mushrooms and cook another 5 minutes, add vegetable stock, oregano and flour. 8 Cook, stirring continuously until the liquids have thickened. 9 Turn off the heat and add the cooked beetroot, season with salt and pepper. 10 To assemble, scoop the mushroom filling onto the half-baked pie crust. 11 Continue baking for another 10 minutes, and serve immediately with salad greens.