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Recipe:vegan plate pie with garlic, spinach and mushrooms

Recipe:vegan plate pie with garlic, spinach and mushrooms

This delicious savory plate cake looks delicious. The mushrooms, spinach and sun-dried tomatoes are a perfect combination. This recipe is also completely plant-based. Enjoy!

Ingredients

For 4 people

  • 1 roll of fresh puff pastry (or make it yourself!)
  • 2 garlic cloves, finely chopped
  • 300 g fresh spinach
  • 300 g mushrooms, halved
  • 1 tbsp Becel Original liquid
  • 200 g vegan cream cheese
  • 4 tbsp sun-dried tomatoes
  • 150 g vegan grated cheese
  • freshly ground pepper
  • a handful of pine nuts, toasted

Read also: 'Recipe:vegan chocolate cake with orange'

Preparation method

  • Preheat the oven to 220 degrees.
  • Heat the liquid margarine in a pan. Saute the garlic on medium-high for 2 minutes
  • fire. Add the spinach and cook until just wilted. Set aside.
  • Fry the mushrooms in the same pan with a pinch of salt for about 5 minutes.
  • Squeeze the spinach and roughly chop it. Mix this with the vegan cream cheese, salt and pepper.
  • Roll out the puff pastry and spread the spinach mixture on it. Top with the fried mushrooms, sun-dried tomatoes and vegan grated cheese.
  • Bake the tray cake for 15 minutes on a baking tray lined with baking paper.
  • Serve with the toasted pine nuts and some freshly ground pepper.

Recipe and image:Becel