So we were lucky enough to have Joburgs’ most loved Plant Based chef – Lexi [Owner of LEXI’s Health Eatery – go check them out] come over for dinner and COOK FOR US. I know right – amazing to have such talented friends. It was an absolute treat. Well Lexi just “threw” together a couple of things and made us the most insane meal ever. Flavours popping out at us that we couldn’t even comprehend.
The pie was my favourite and I just had to try it again myself. We added some things we like to give it our own spin on it and now it’s hands down our favourite meal of the week. I hope you like it as much as we do.
300g Mushrooms [Roughly chopped]
2 Big Leaks
350g Butternut cubed into small pieces
1/4 Cup Nutritional Yeast
2 Tbs Sesame seeds
Salt & Pepper
Phyllo Pastry sheets
For the Cashew Cream
1 Cup Cashews Nuts
1-2 cups of water
Soak the chickpeas Over night, then cook them for roughly 30 minutes. Drain and set aside.
Soak the cashew nuts with some salt over night -Or if you forget like me then soak them in boiling water for 15 minutes and drain them.
Set the over to 180, pop the chickpeas on a tray and sprinkle with some olive oil, salt and pepper and paprika. Roast for about 10 minutes. Pop your cubed butternut on another tray and drizzle with oil and sprinkle with cumin and roast for roughly 10-15 Minutes. The smaller the cubes makes for easy eating and quicker roasting too. * We felt that roasting them helped hold their form a bit so they don’t become mush.
In a pan heat some oil and fry up the leaks and the mushrooms – Don’t over cook them as this will go into the oven anyway. Add the nutritional yeast, cashew cream, chickpeas and butternut and mix together and simmer for 2 minutes. Remove from heat and add to your pie dish. I cut the phyllo sheets into roughly 5x5cm square and then take 2 sheets together and twist at the bottom – like a phyllo flower almost. And pop on the top of the pie. Cover all over. you literally cannot go wrong with too much phyllo – Its much lighter than normal pastry so just adds amazing crunch.
Sprinkle with sesame seeds, brush over with vegan butter and bake for 10-15 minutes or until golden brown.
Making the CASHEW CREAM
Drain the cashew and add 1-2 cups of fresh water into a blender and blend on high until you reach the consistency you are after. I find with this pie, a tiny bit watery is nicer but see how you like it.
This is now officially my favourite pie.
** Not vegan? Its so tasty that you wouldn’t even notice but add in some chicken at the beginning and fry up with the leaks and mushrooms and you can brush over with egg or normal butter. The cashew cream is a MUST though – Its so easy and adds so much flavour to the dish it’s amazing.