Easy to bake vegan pie dish with the delicious combination of beets and wild mushrooms.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE DOUGH:
- 1-¼ cup Wheat flour
- 1 dash Sea salt
- ½ cups Margarine (chilled)
- 2 tablespoons Soy milk
- FOR FILLING:
- ½ pound Beet (peeled and diced)
- 1 tbsp Olive oil
- 1 Medium onion, chopped
- 1 leek, chopped
- 1 pound Wild mushroom (thick sliced)
- ¼ cups Vegetables soup
- 1 teaspoon Dried oregano
- 1 tbsp Wheat flour
- ½ teaspoon Salt
- ½ teaspoon Black pepper, ground
- Thinly sliced lettuce leaves, to garnish
Preparation
Preheat the oven to 350°F (180°C). Boil the diced beets in water for 10 minutes until slightly tender.
For the crust, mix the flour and salt. Dice the vegan butter and rub it in the flour until crumbly. Add the soy milk, 1 tablespoon at a time and mix until the dough comes together. Do not overmix.
Roll out dough to 0.39 inch (1 cm) thickness and press into an 8 inch (20 cm) tart or tart pan. Prick the bottom right through with a fork and bake for 10 minutes.
Meanwhile, prepare the garnish. Heat the olive oil in a frying pan and sauté the onion and leek until soft. Add the mushrooms and cook for another 5 minutes. Add vegetable broth, oregano and flour. Cook, stirring constantly, until the liquid has thickened.
Turn off the heat and add the cooked beets. Season with salt and pepper.
To assemble, spoon mushroom filling over semi-baked pie crust. Continue cooking for another 10 minutes and serve immediately with salad leaves on top.
