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Description
This rainbow-coloured vegan vegetable pie is a spectacular festive centrepiece that will take pride of place on your table this Christmas. It’s filled with rosemary-roasted potatoes, peppers, and garlic mushrooms for a tasty vegan dinner.
Ingredients
US|METRIC
8 SERVINGS
- 3 red peppers (seeded and quartered lengthways)
- 3 medium potatoes (thinly sliced)
- oil (oIive, as needed)
- salt
- pepper
- 3 Tbsp. rosemary
- 700 grams shortcrust pastry (homemade or storebought)
- flour (for dusting)
- 1 brown onion (large, sliced)
- 3 garlic cloves (crushed)
- 60 grams spinach (packed, or kale)
- 150 grams firm tofu
- 3 Tbsp. nutritional yeast
- 1/2 tsp. ground nutmeg
- 250 grams mushrooms (thinly sliced)
- 2 Tbsp. olive oil (or vegan butter, melted)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium540mg23% |
| Potassium760mg22% |
| Protein14g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C130% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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