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Spinach-Mushroom Pie

Yield: 8 servings


1 tb Yeast
1 cup Warm water
1/2 tsp. Sugar
3 cup Unbleached flour
1/2 tsp. Salt
1 tbsp. Canola oil


1 cup TVP granules or flakes
7/8 cup Boiling water
1 tsp. Salt
1 tsp. Oregano
1 tsp. Basil
1/2 tsp. Fennel seeds
2 cup Mushrooms, sliced
10 oz Frozen chopped spinach, thawed and drained
6 oz Tomato paste
1/4 cup Water
Soymilk for brushing top crust

Dough: In a large bowl, mix together yeast, water, and sugar. Let stand 5 minutes. Add flour and salt. Knead about 5 minutes into a smooth, elastic ball of dough. (This can be done in the food processor with a dough hook.) Cover and let rise until double in size. Punch down.

Filling: Mix together TVP, boiling water, salt, oregano, basil, and fennel seeds. In a large skillet, saute TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste, and water until heated through.

Preheat oven to 375 degrees. Roll the dough into a large oblong shape, spread filling evenly on top and roll up like a jelly roll. Brush top with a little bit of soy milk. Bake for 30 to 35 minutes. If crust begins to brown too much, cover with foil during the last 5 or 10 minutes. Cut into 16 slices to serve.

Note: A 16-oz. package of frozen bread dough can be used to save time. Or substitute your favorite whole-grain dough for the bread.