Vegan Mushroom Pie
About
This mushroom and spinach pie is so easy to make and the delicious and creamy sauce that binds it together is irresistible.
- 01
Preheat oven to 350˚F (180˚C).
- 02
In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.
- 03
Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.
- 04
Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS , about 10 to 15 minutes.
- 05
On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.
- 06
Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).
- 07
Pour mushroom mixture over phyllo and garnish with spinach leaves.
- 08
Fold phyllo dough over and lightly brush with oil.
- 09
Bake for 30 minutes, or until golden brown.
- 10
Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar ao anything else added.