Vegan 'fish' pie
Created by the wonderful Mindful Chef
Banana blossom’s soft and flaky texture makes it perfect for our vegan ‘fish’ pie, stuffed with spinach, topped with potato slices and served with green beans. A scattering of dulse seaweed adds a sea-fresh character.
Cooking Instructions
Preheat the oven to 220C / fan 200C / gas mark 7. Thinly slice the potatoes, add to a bowl with 1 tbsp oil, and season with sea salt and black pepper. Meanwhile, thinly slice the shallot. Finely chop or crush the garlic. Drain the banana blossom and thinly slice, discarding the husk. Quarter the lemon.
Heat a large pan with 1 tbsp oil on a medium heat. Cook the shallot for 3 mins, until softening. Add the garlic and cook for 2 mins, then stir in the banana blossom and seaweed. Cook for a further minute.
Add the cashew cream, mustard, nutritional yeast, a squeeze of fresh lemon juice and the spinach. Season with sea salt and black pepper.
Pour the pie mix into an ovenproof dish. Fan the sliced potatoes around, then place in the oven for 30-35 mins, until golden brown.
Meanwhile, boil a kettle. Trim the beans, add to a pan of salted boiling water and cook for 6 mins.
Serve the pie with the beans and lemon wedges.
Cook time: 45 mins
Allergens: Mustard, Nuts
Cuisine: British
Ingredients
200ml cashew cream (Nuts)
1 tbsp dulse seaweed flakes
2 garlic clove
180g green beans
1 lemon
1 tsp dijon mustard (Mustard)
1 tbsp nutritional yeast
400g large white potatoes
1 shallot
80g baby spinach
400g banana blossom
Nutritional Information
Calories: 507
Protein: 15g
Carbs: 58g
Fat: 25g