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Vegan Mushroom Spinach Pie

An easy to make vegan pie that has a saucy mushroom and spinach filling. Makes the perfect comforting meal!

1 tsp extra virgin olive oil
1 onion, diced (roughly 3/4 cup)
4 garlic cloves, minced (1 heaped tbsp)
1 tbsp chopped fresh sage leaves, roughly 8 sage leaves
1 tsp chopped fresh rosemary leaves, roughly 2 sprigs
600g mushrooms, sliced (I used a mix of button and brown)
2 tbsp cornflour* + 2 tbsp water
1/3 cup vegan beef stock (I used water and stock powder)
1 tbsp balsamic vinegar
1 tbsp soy sauce
1/4 tsp salt + 1/4 tsp pepper, or both to taste
100g baby spinach
2 sheets of vegan puff pastry
1/2 tsp unrefined coconut oil, melted and at room temperature

Add the olive oil to a large saucepan on medium to high heat. Add onions and cook until soft, about 4 minutes. Add garlic, sage and rosemary and cook for a further 2 minutes. Add mushrooms and cook for 5 minutes until soft.
full instructions recipe visit:

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