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1 HV Pie Crust https://youtube.com/shorts/bvsJ4E0TMS0
1 Nut-Free HV Pie Crust https://youtu.be/-oBpOwB22Cw
MUSHROOM FILLING
8 oz sliced white mushrooms
8 oz sliced shiitake mushrooms
6 oz sliced portobello mushrooms
1/2 cup chopped leeks
SAUCE
1 cup white beans ( northern, cannellini, or navy)
1/2 cup hemp hearts OR sub. raw sunflower seeds
2 cloves garlic
3 tbsp nutritional yeast OR sub. 2 tbsp miso paste
3/4 tsp onion powder
1/4 tsp paprika
¼ tsp black pepper
½ tsp mustard powder
1 tbsp arrowroot powder
1 cup water or vegetable broth
Optional:
1 tsp salt or to taste
2 tbsp chopped chives
1 cup HV almond breadcrumbs https://youtube.com/shorts/EjcrBCn6b-I
OR
Nut Free chickpea breadcrumbs https://youtube.com/shorts/4FOXefy-uFM
Note:
Sub 1 tsp garlic granules for garlic cloves.
INSTRUCTIONS
Preheat the oven to 400 F.
Prepare the pie crust in 4 ramekins or a 9″ pie pan according to the instructions on the linked recipe.
In a blender combine all the sauce ingredients and blend until smooth.
Heat a pan on medium heat. Add a couple tablespoons of water and sauté sliced mushrooms until cooked and the water has evaporated. Add leeks and cook for an addition 3 minutes.
Add sauce to the mushrooms and mix.
Add the mushroom filling to the prepared pie crusts and top with breadcrumbs.
Bake for 10-15 minutes or until breadcrumbs are lightly golden.
Enjoy!
