Mushroom Tofu Pie

Perfect for a cozy night in, this winter warmer dish is a fantastic meal for the whole family. It's packed with plant protein and fibre to keep everyone nourished.

SERVES: 6
PREP TIME: 20 MINUTES
COOKING TIME: 30-40 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.