Vegan Butter bean and Vegetable Filo Pie
This Vegan Butter bean and Vegetable Filo Pie is a hearty dinner that's packed full of healthy veg and vegan protein.
Servings: 4 people
Calories: 417.49kcal
Ingredients
- 1 tablespoon olive oil to fry
- 1 carrot diced
- 1 leek sliced
- 6 mushrooms sliced
- 2 cloves garlic
- 1 tablespoon plain flour
- 250 ml vegan cream e.g. Oatly
- 1 stock cube
- 1 teaspoon English mustard
- 2 tablespoon nutritional yeast
- 245 g butter beans from a 400g tin
- 125 g frozen peas
- 4 sheets filo pastry
- 1 teaspoon olive oil for the filo pastry
Instructions
- Pre-heat your oven to 180 C / 350 F / gas mark 4.
- In a large frying pan, heat the oil then add the diced carrot. Cook for 5 minutes until just starting to soften.
- Add the leeks and mushrooms to the pan and cook for another 5 - 10 minutes until the carrots, leeks and mushrooms are all cooked.
- Next add the garlic and cook until releit releasessing its aroma.
- Add the flour to the pan and stir so all of the ingredients are coated.
- Pour in the cream and mix well so there are no lumps of flour.
- Crumble in the stock cube and add the mustard, nutritional yeast, beans and peas.
- Stir until everything is well combined and cook for 5 minutes until the cream is bubbling.
- Once the pie filling is bubbling, pour into a pie dish and top with the scrunched up filo pastry sheets.
- Brush over a little oil (or use an oil spray) and then place into the oven.
- Cook for 20 minutes or until the filling is bubbling and the filo is crisp.
Nutrition
Calories: 417.49kcal | Carbohydrates: 42.38g | Protein: 15.49g | Fat: 23.79g | Saturated Fat: 6.83g | Polyunsaturated Fat: 0.94g | Monounsaturated Fat: 3.97g | Cholesterol: 0.04mg | Sodium: 596.21mg | Potassium: 674.68mg | Fiber: 12.51g | Sugar: 7.86g | Vitamin A: 3158.67IU | Vitamin C: 17.17mg | Calcium: 82.31mg | Iron: 4.29mg