Mushroom Pie - Vegan

By tammy1365

Ingredients

• olive oil
• 2 onions
• 4 c mushrooms
• 2 cloves garlic
• 1/2 t alspice
• 2 T soy sauce
• 1-2 T maple syrup
• 2 T paste
• 1 can coconut milk (full-fat or add cornstarch slurry)
• S&P
• 4 sheets phyllo
• 4 c spinach

Details

Adapted from thebuddhistchef.com

Preparation

Step 1

1
Preheat oven to 350˚F (180˚C).
2
In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.
3
Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.
4
Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS , about 10 to 15 minutes.
5
On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.
6
Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).
7
Pour mushroom mixture over phyllo and garnish with spinach leaves.
8
Fold phyllo dough over and lightly brush with oil.
9
Bake for 30 minutes, or until golden brown.
10
Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar ao anything else added.