No butter, no eggs, no issue: vegan mushroom, [object Window]

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この朝食にやさしいバージョンは、甘いものがぎっしり詰まっています, lightly caramelised shallots, sautéed mushrooms and spinach.

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375g unbleached plain flour
1½ tsp sea salt
12 tbsp non-hydrogenated organic shortening
, partially frozen, cut into small cubes or solid coconut oil or plant-based butter)
120–150ml iced water

4 tbsp extra virgin olive oil
4 shallots
, thinly sliced
175g white button mushrooms
, thinly sliced
140g baby spinach
1 tsp sea salt
¼ tsp freshly ground black pepper
360ml water
240ml vegetable stock
90g chickpea flour
2 tbsp nutritional yeast
½ tsp turmeric
Pinch sweet paprika
1 tbsp plant-based butter
2 tbsp fresh chives
, みじん切り

最初, make the pastry. In a food processor fitted with a metal blade, pulse the flour and salt several times to combine. Add half of the shortening cubes, pulse five or six times, and process for seconds. Add remaining shortening and pulse until the shortening resembles small, pea-sized pieces. (If you don’t have a food processor, you can use a pastry blender tool to combine the flour, salt and shortening.)

Transfer the flour mixture to a large bowl. Pour a few tablespoons of iced water over the flour mix, and quickly toss with a large kitchen fork to combine. Continue adding the water and tossing until the mixture just comes together and then use the heel of your hand to press the dough against the sides of the bowl to form a moist, cohesive ball.

Separate the dough into two equal pieces, wrap in cling wrap and use your hands to flatten each piece into a 12-centimetre disc.

Chill the dough for 30 分.

Once made, roll out pie pastry to a 28cm circle and transfer to a deep 23cm pie dish or tin. (The rest of the pastry can be saved, and works equally well for both sweet and savoury recipes.) Fold the edges of dough inwards and crimp using your thumb and two fingers to pinch the dough all around. Refrigerate until ready to fill.

詰め物用, preheat the oven to 180C.

Heat two tablespoons of the extra virgin olive oil in a large frying pan over a medium heat. Add the shallots and cook, 一度かき混ぜる, for four minutes or until they begin to brown.

Add the button mushrooms and cook, stirring frequently, for about five minutes or until the mushrooms are golden.

Add the spinach, half a teaspoon of salt and the pepper, and stir until wilted. Set aside.

In a medium saucepan over a medium heat, bring the water and vegetable stock to the boil. その間, in a small bowl, whisk together the chickpea flour, nutritional yeast, turmeric and sweet paprika.

Add the remaining extra virgin olive oil to the boiling stock mixture and pour in the chickpea flour a little at a time, whisking vigorously to eliminate any lumps. Continue whisking for two minutes, or until the mixture thickens, and whisk in the remaining salt along with the butter and chives. 次, stir in the mushroom mixture.

Pour this mixture into the prepared pastry case and bake for 40 minutes or until the filling is set. Cool for 20 minutes before slicing. Serve warm or cold.