| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 2g | 52g |
| sugars | fibre | protein | salt |
| 7g | 4g | 10g | 0.6g |
Why I Love New Zealand Vegan Mushroom and Silverbeet Pie
In the realm of international cuisine, there exists a magical nexus where comfort food and healthful ingredients intersect. The Vegan Mushroom and Silverbeet Pie, a beloved dish from the heart of New Zealand, is a shining example of this wonderful fusion. Bearing ingredients and flavors that resonate with my Montana roots, this recipe speaks to me on a multitude of levels.
A Frame among the Foliage: Silverbeet Pie’s Origins
Interestingly, the pie’s main ingredient, silverbeet (or Swiss chard, as it’s known in my neck of the woods), sparks a connection to my Native American heritage – a people known for their deep respect and understanding of the land and its bounty. Much like the wild greens our ancestors foraged, silverbeet is a nutritional powerhouse, brimming with vitamins and minerals. Chef Sean Sherman, a pioneer in Indigenous cuisine, may not have directly inspired this dish, but his ethos of celebrating native ingredients undeniably resonates here.
An Ode to the Mighty Mushroom
Now, let’s talk mushrooms – an earthy ingredient that plays the starring role in this comforting pie. Emerging wild and unpredictable after a rainfall, there’s something mystically appealing about them. Their meaty texture and depth of flavor give this Vegan Mushroom and Silverbeet Pie a satisfying richness that is familiar to a comforting, hearty meal at a ranch – a taste of home.
Yet, mushrooms are not just about the flavors. They are a culinary chameleon, effortlessly adapting to a gazillion flavor profiles – from Asian stir-fry to Italian risotto, making them my go-to ingredient for experimentation.
The Perfect Dinner Party Star
This Vegan Mushroom and Silverbeet Pie is a crowd-pleaser, whether you are serving die-hard vegans or committed carnivores. Serve it alongside a crisp Brussels sprouts salad, for an additional crunch and color, or pair it with a robust red wine reduction, a touch of elegance to a rustic dish. Exploring pairing possibilities is always a delightful part of the culinary journey for me.
In a nutshell, my admiration for this Vegan Mushroom and Silverbeet Pie is a confluence of my experiences, roots, and journey as a chef. It’s a recipe that brims with flavor, history, and, for me, a significant dollop of nostalgia making it a dish I wholeheartedly love and enjoy preparing.
What You’ll Need
- 1 tablespoon olive oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 1 pound mixed mushrooms, sliced
- 1.5 pounds silverbeet (Swiss chard), stems removed and leaves sliced
- 1 cup raw cashews, pre-soaked and drained
- 1/2 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sheets vegan puff pastry
- 1/2 cup unsweetened almond milk
Method
Step One
Heat the olive oil in a large pan over medium heat. Add the chopped onions and minced garlic and cook until they have softened and are beginning to brown. This usually takes about 5-7 minutes.
Step Two
Add the sliced mushrooms to the pan and stir them in. Cook until they release their moisture and start to brown, about 10 minutes. Once cooked, transfer the onions, garlic and mushrooms into a large bowl.
Step Three
In the same pan, add the sliced Silverbeet and cook until they have wilted and reduced in volume, about 5-7 minutes.
Step Four
While the Silverbeet is cooking, blend the pre-soaked and drained cashews, nutritional yeast, lemon juice, salt and pepper in a food processor or high-powered blender until smooth. This will form the creamy ‘cheese‘ for your pie.
Step Five
Add the cashew cheese mixture and the cooked Silverbeet to the bowl with the onions, garlic and mushrooms. Stir thoroughly to combine all the ingredients.
Step Six
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a pie dish. Roll a sheet of vegan puff pastry into the pie dish, ensuring the bottom and sides are covered. Then, pour in the mushroom and Silverbeet mixture.
Step Seven
Roll the second sheet of vegan puff pastry and place it over top of the pie filling. Press down the edges to seal the pie. Brush the top of the pie with the unsweetened almond milk, which will help the pastry turn golden brown while baking.
Step Eight
Bake the pie in the preheated oven for approximately 30 minutes, or until the pastry is golden brown and crispy. Let the pie cool for a few minutes before serving.
