Leek and Mushroom Bake

YUMMY and Wendy liked it too!!! 

puff pastry

coconut oil for frying

1 large leek, chopped into small pieces

1 clove garlic, finely chopped

20 mushrooms, washed and sliced

1 thick celery stick, chopped

1 cup cashew nuts – process with 2 cups water

1 Tbsp nutritional yeast

1 tsp vegetable bouillon

salt to taste

 

First fry your leeks and celery in the oil in a large saucepan for a couple of minutes or so, until slightly transparent.
Then stir in the mushrooms and garlic, and lower the heat.  Stirring every minute or so, until the mushrooms yield their juices.
Next, add the remaining ingredients, except for the cashew cream.
Make sure your veggies are totally cooked, then add your cream a little at a time.
Keep a low heat setting, allow the filling to thicken a little, and then add the remaining cream – again allowing it to simmer until it thickens.
Taste for salt, then allow your filling to cool down.  Meanwhile go and roll out your dough on a clean surface.
Use one medium sized dish if and grease your dish  roll out your pastry, and place the pastry in  (leaving enough dough for the lids).
Add in the filling on top, then cut the remaining dough to size to fit on top – any extra pastry can be put on the surface as a decoration.  Then brush on some soy milk. 
Place in a preheated 350ºF (180ºC) oven until golden –  for 20 minutes or so. Keep an eye on them – when they turn golden, they are ready