Leek, Carrot and Mushroom Creamy Bake (Vegan) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a veganized adaptation of a recipe for a chicken pie in the Oct 2009 Sainsburys magazine. I ditched the pastry because I'm on a diet. I put oat dumplings on this for the last 30 minutes of the cooking time Ingredients:
300 g leeks |
300 g carrots, diced into cubes |
200 g sliced mushrooms |
3 minced garlic cloves |
1 tablespoon olive oil |
40 g flour |
40 g margarine |
2 vegetable bouillon cubes |
450 ml boiling water |
150 ml soya cream |
1 tablespoon fresh tarragon |
1 tablespoon fresh parsley |
1 teaspoon mustard powder |
salt and pepper |
Directions:
1. Fry the leeks and carrots in a frying pan the olive oil on a moderate heat until they begin to soften.
2. Add the garlic and mushroom cook for a further 5 minutes. Remove the veg mix from the pan.
3. Add the margarine and flour to the frying pan and heat gently stirring into a pasta, cook until golden brown about 5 minutes.
4. Add the boiling water to the bouillon cubes and stir well, add this stock to the flour and margarine gradually whisking in between. When all incorporated and thickened, take of heat and add soya cream and herbs mustard and season with salt and pepper.
5. Mix this with the vegetables and put in an oven proof dish, place in oven gas mark 6 for 40 minutes. Add dumplings if you want on the top and cook for a further 20 minutes.
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