recipe-mushroom-and-sunflower-seed-pasticcio-vegan

Caption of Mushroom and Sunflower Seed Pasticcio. Image by Edward Daniel (c).

Edward Daniel Mushroom and Sunflower Seed Pasticcio is a one of those comfort foods and what I love about this dish is the contrast between… Recipes Mushroom and Sunflower Seed Pasticcio European #

Serves: 4 Prep Time: 45 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Filling
2 shallots
150g portobello mushrooms
2tbs olive oil
2 cloves of garlic, minced
200g plum tomatoes
100g sunflower seeds
Few sprigs of parsley, chopped
1tbs white wine vinegar
1tsp smoked paprika
½ lemon, juice
Season to taste
Bechamel Sauce
50g coconut oil
50g tapioca flour
200ml strong ale
2tsp wholegrain mustard
1tsp white vinegar
1tsp tamarind sauce
pinch cayenne pepper
200g “melty” vegan cheese, grated
Pasta
200g pasta

Instructions

Make the bechamel sauce by grating the cheese and placing in a blender with the remaining sauce ingredients. Blend until smooth. Season to taste. Set to one side.
Preheat oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
Remove the skin of the tomatoes by submerging in boiling water for a couple of minutes so that is it is easier to peel off the skin.
Dice the mushrooms and sauté with the shallots in the oil until the shallot turns translucent. Place in a large mixing bowl with the remaining filling ingredients. Combine well and place into a baking dish.
In a large saucepan half cook the pasta in boiling water for about 5 minutes. Drain and in a separate bowl add in the bechamel sauce.
Add the bechamel sauce on top of the filling.
Bake in the oven for 20 minutes.
Serve warm.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".