A gorgeous, hearty pie for a chilly winter’s day. You will need (all measures approximate – jiggle them to your liking): rice – 2 cups, mushrooms – 2 cups, nuts – 2 cups, stock – 1 litre, onions x 2, peppers x 2, garlic cloves x 2, kale – a big handful (about 200 grams)…….seasonings of choice – I used juice of half a lemon, dill, nutmeg and thyme. Enough pastry for your pie dish. Makes enough for two pies…..one for now and one for the freezer.
Sounds divine! Do post you know where if you are happy to. 😊
Thank you lovely. 😀
Thank you for sharing this dish looks scrummy! The perfect entree to serve to my vegan son an daughter-in-law. I may have to use a different pastry though, as I have yet to come across vegan puff pastry here in the PNW. Keep these recipes coming! 🙂
Thank you! I’m sure your son and D-i-L will appreciate it…..and I reckon you will want a piece of it too! 😀