Find a vegan ‘cheese’ that you really like before tackling this recipe. There are so many brands on the market, all with very distinct flavours and textures. Serves 4
14 oz / 400g spinach, tinned or fresh
4oz / 115g tofu, crumbled
1 dssp vegetable bouillon
1 tbsp vegetable oil
1 small onion, chopped
5 oz / 150g mushrooms, sliced
5 oz / 150g sweetcorn
1/2 pkt vegan cheese, grated
13 oz / 375g vegan puff pastry
Preheat the oven to 400F/200C/gas mark 6.
Prepare the spinach. If using tinned spinach, drain it really thoroughly, squeezing the water out. If using fresh spinach, wash thoroughly and steam for 2 minutes. Place in a bowl and knead the tofu and veg bouillon into the spinach with your hands (do not use a processor). The tofu should end up as small flecks.
Fry the onion for a few minutes in the oil until translucent. Add the mushrooms and cook for a further 5-10 minutes.
Roll 1lb 2 oz/500g of the puff pastry to fit a fairly large pie dish. It should go up the sides as well. Then in layers – and in the following order – place the spinach mix, sweetcorn (which can be fresh, tinned or frozen) and mushroom mix.
Finish off with the grated cheese.
Roll the remaining pastry so that it fits the top. Moisten with water around the edges so it sticks to the bottom pastry. Pierce some holes into the pastry with a fork. Bake for about 30 minutes or until fairly well browned.