More and more people are taking their time to try out vegan recipes. It’s the new decade, a new year and a new month for you to try something different. You probably already have a go-to list of vegan recipes but trust me, this vegan mushroom, wild rice, lentil and apple pie is irresistible.
This filling serving can be enjoyed with a Bateleur Beer Dirty Hairy Copper Ale which you can get from Greenspoon. If you’re more of a wine person, try the Hesketh Small Parcels Barossa Valley Shiraz which you can get from Dion Wines and Spirits East Africa.
- 2 tbsp Baraka Israel olive oil
- 1 large onion finely chopped
- 3 cloves garlic, crushed
- 2 tbsp fresh thyme
- 2 tbsp tomato puree
- 75g lentils, cooked
- 100g wild rice, cooked
- 150g portobello mushrooms, thickly sliced
- 150g cremini mushrooms, thickly sliced
- 200ml vegetable stock
- 175ml Bateleur Beer Dirty Hairy Copper Ale
- 20g dried porcini mushrooms
- 50g baby spinach
- 1 tsp cornflour
- 1 roll vegan puff pastry
- Soya milk
- Heat olive oil in a heavy-based pan.
- Add onions and sauté until golden. Add the garlic and thyme and cook for another 2 mins.
- Stir in tomato purée, lentils, wild rice, and fresh mushrooms. Cook for 5 mins on high heat.
- Stir in the ale and 100ml of the stock. Cover and bring to a boil and simmer for 30 mins.
- Meanwhile, soak the porcini mushrooms on 200ml hot water for 20 mins. Drain reserving the soaking liquid.
- Add the porcini and half the soaking liquid to the pan. Simmer for another 10 mins
- Use cornflour mixed with a little water to adjust the consistency until a thick gravy-like pie filling is achieved.
- Stir in the baby spinach.
- Spoon the mixture into a pie dish. Brush the edges with a little soya milk. Cover with rolled puff pastry and brush pastry with soya milk.
- Bake in a preheated oven at 180C for 20-25 mins. Serve immediately.