Vegan cheese and spinach pie recipe

Ingredients

• 200 g spinach leaves
• 50 g tofu, crumbled
• 1 tsp vegetable stock
• 2 tsp vegetable oil
• 1 small onion, chopped
• 100 g mushrooms, sliced
• 375 g vegan puff pastry
• 100 g sweetcorn
• Vegan cheese, grated
• Vegan gravy granules

Method

1. Heat the oven to 200°C (gas 6). Steam the spinach for 2 minutes, drain it thoroughly and combine it with the crumbled tofu and vegetable stock.
2. Warm the oil in a frying pan and cook the onion gently until translucent. Add the mushrooms and continue cooking for about 10 minutes, until softened.
3. Roll out part of the vegan puff pastry and use it to line a pie dish. Add layers of the spinach and tofu, sweetcorn, mushrooms and onion, then finish with grated vegan cheese.
4. Roll the remaining pastry into a lid. Seal it to the base, cut a steam vent and bake the pie for about 30 minutes, until golden.
5. Prepare the vegan gravy according to its packet directions and serve it with the pie.