Indulge in this savory vegan plate pie, where earthy mushrooms, fresh spinach, and tangy sun-dried tomatoes create a perfect plant-based harmony. A Becel favorite that's simple to make and always impressive.
Ingredients
For 4 people
- 1 roll of fresh puff pastry (or make it yourself!)
- 2 garlic cloves, finely chopped
- 300 g fresh spinach
- 300 g mushrooms, halved
- 1 tbsp Becel Original liquid
- 200 g vegan cream cheese
- 4 tbsp sun-dried tomatoes
- 150 g vegan grated cheese
- freshly ground pepper
- a handful of pine nuts, toasted
Read also: 'Recipe:vegan chocolate cake with orange'
Preparation Method
- Preheat the oven to 220°C.
- Heat the Becel Original liquid in a pan. Sauté the garlic over medium-high heat for 2 minutes.
- Add the spinach and cook until just wilted. Set aside.
- In the same pan, fry the mushrooms with a pinch of salt for about 5 minutes.
- Squeeze excess liquid from the spinach and roughly chop it. Mix with the vegan cream cheese, salt, and pepper.
- Roll out the puff pastry on a baking tray lined with parchment paper. Spread the spinach mixture over it, then top with fried mushrooms, sun-dried tomatoes, and vegan grated cheese.
- Bake for 15 minutes until golden.
- Serve sprinkled with toasted pine nuts and freshly ground pepper.
Recipe and image: Becel
