Spinach & Mushroom Pie

This vegan Spinach and Mushroom Pie by Jasmine at Vegan Lifestyle Association, with it’s creamy filling and topped with mashed potatoes or filo pastry, is perfect for Sunday lunch or a mid-week dinner.

Mushroom & Spinach Pie; Photo: Self Sufficient Cafe


  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 clove of garlic, crushed
  • 1 tbsp soy sauce
  • 260g mixed mushrooms, diced
  • 150g spinach, roughly shredded
  • 1 tbsp flour
  • 200ml almond milk, unsweetened
  • 3 tbsp nutritional yeast
  • 300g mashed potatoes or 1 sheet of Jus-Rol filo pastry
  • 1 Tsp Wholegrain mustard (if using mashed potato)


  1. Fry the onion in the olive oil for 5 minutes or until translucent, add the garlic and fry for another minute, be careful not to burn it.
  2. Add the diced mushrooms to the pan along with the soy sauce and for another 5 minutes, adding a little water if things start to stick.
  3. Add the spinach and cook until it has wilted, about 2-3 minutes. Sprinkle the flour over the spinach and mushroom mixture and stir to combine.
  4. Gradually add the almond milk stirring continuously and cook over a low heat until the mixture thickens. Add the nutritional yeast and stir until it has dissolved into the mixture. Transfer to a baking dish or two individual portion dishes.
  5. Add the wholegrain mustard to the mashed potatoes and stir through so that the mustard is evenly distributed. Spoon on the mash or lay a sheet of filo pastry on top of the spinach and mushroom filling and bake in a moderate oven for 20-30 minutes.

Serves: 2 | Prep: 15 minutes | Cooks: 45 minutes


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