Vegan Mushroom and Kale Filo Pie
This Vegan Mushroom and Kale Filo Pie is packed full of earthy flavours all encased in a rich, creamy sauce.
Servings: 4 people
Calories: 519.6kcal
Ingredients
- 2 tablespoon vegan butter
- 2 leeks trimmed and sliced
- 8 cloves garlic thinly sliced
- 800 g chestnut mushrooms sliced
- 200 g kale tough stems removed and roughly chopped
- 3 sprigs rosemary leaves chopped
- 1 tablespoon wholegrain mustard
- ½ miso paste
- 2 tablespoon plain flour
- 400 ml vegan cream
- 4 sheets filo pastry
- 1 tablespoon olive oil
Instructions
- Pre-heat your oven to 180C / 356F / gas mark 4.
- Melt the vegan butter in a large saucepan.
- Add the leek with a pinch of salt and cook for 3 - 5 minutes until they soften.
- Add the sliced garlic to the pan and cook for a further 2 minutes.
- Next add the mushrooms to the pan and stir well. Cook for 10 - 15 minutes until the mushrooms are cooked and most of the water has evaporated.
- Add the kale to the pan and cover with a lid to let it wilt.
- Stir through the rosemary, wholegrain mustard and miso paste until evenly distributed amongst the filling.
- Sprinkle over the flour and stir ensuring everything is coated with a light dusting.
- Pour over the cream and stir to ensure there are no lumps of flour.
- Take off the heat and pour into a pie dish.
- Scrunch up the filo pastry sheets and place them on top of the filling.
- Brush the filo with olive oil.
- Place the pie into the centre of the oven and bake for 15 - 20 minutes until the filling is bubbling and the filo is golden and crisp.
Nutrition
Calories: 519.6kcal | Carbohydrates: 41.53g | Protein: 15.65g | Fat: 38.16g | Saturated Fat: 11.36g | Polyunsaturated Fat: 2.36g | Monounsaturated Fat: 5.15g | Trans Fat: 0.03g | Sodium: 601.19mg | Potassium: 1200.83mg | Fiber: 11.05g | Sugar: 8.8g | Vitamin A: 6009.8IU | Vitamin C: 53.97mg | Calcium: 267.81mg | Iron: 4.63mg