for 12 pieces

Mushroom bolognese

800 g	mushrooms, cut in half
150 g	carrots, cut into small pieces
1	onion, cut into pieces
1 tbsp	olive oil
2 tbsp	tomato puree
¼ tsp	fennel seeds
1 dl	soy sauce
	salt and pepper to taste

Plant-based béchamel

250 g	silken tofu
140 g	vegan ricotta substitute
30 g	vegan butter substitute
20 g	nutritional yeast
15 g	Maizena cornflour
1	organic lemon, use just half of grated zest
1	garlic clove
a little	nutmeg

Pastry

2	puff pastry dough, rolled into a rectangle
1 tbsp	maple syrup
1 tbsp	olive oil
1 tbsp	sesame seeds

To serve

½ bunch	flat-leaf parsley, roughly chopped
4 tbsp	vegan grated cheese substitute, as desired

How it's done

Mushroom bolognese

In batches, finely chop the mushrooms, carrots and onion or use a food processor. Heat the oil in a frying pan. Stir-fry the mushrooms and vegetables for approx. 15 mins. Add the tomato puree and fennel seeds, fry for approx. 2 mins. Add the soy sauce, simmer for approx. 5 mins., season, set aside.

Plant-based béchamel

Place the silken tofu in a blender along with all the other ingredients up to and including the nutmeg, puree until smooth. Pour the mixture into a small pan and heat gently, stirring until it thickens. Set the béchamel aside.

Pastry

Roll out the pastry. Place one sheet of pastry on a baking tray along with the baking paper. Spread the mushroom bolognese on top, leaving a border of approx. 2 cm all the way around. Spread the béchamel on top of the mushroom bolognese, smooth it over carefully. Place the second sheet of pastry on top, pressing the edges together firmly with a fork. Whisk together the maple syrup and oil, brush the pastry with the mixture. Sprinkle with sesame seeds. Prick the pastry several times with a fork.

To bake

Approx. 30 mins. in an oven preheated to 190 °C (convection). Remove, leave the pie to stand for approx. 10 mins.

To serve

Cut the pie into slices, plate up, sprinkle with the parsley and grated cheese substitute.

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