If you've never tried Nutritional Yeast before, you must give it a go. It's lovingly known as "Nooch" and it adds a savoury almost 'cheesey' taste to dishes. I use it in soups, pasta sauces, houmous and pies, it's extremely versatile and can be added to anything.
The brand I use is Engevita Marigold Yeast Flakes with Vitamin B12 and most health shops will sell it or order it in for you. Of course there are plenty of online stores too.
Today's special is Spinach and Mushroom Pie which has a creamy filling topped with mashed potatoes, perfect for Sunday lunch.
Ingredients - Serves 2
1 Onion, finely diced
1 Clove of garlic, crushed
1 Tbsp Soy sauce
260g Mixed mushrooms, diced
150g Spinach, roughly shredded
1 Tbsp Flour
200ml Almond milk, unsweetened
3 Tbsp Nutritional Yeast (Nooch)
300g Mashed potatoes*
1 Tsp Wholegrain mustard
* I already had some left over mash which I used for this recipe, which weighed 300g. You could top your pies with more mash if you prefer. I always make mine with a little Vitalite, salt and pepper and a splash of unsweetened almond milk.
Fry the onion in the olive oil for 5 minutes or until translucent, add the garlic and fry for another minute, be careful not to burn it.
Add the diced mushrooms to the pan along with the soy sauce and for another 5 minutes, adding a little water if things start to stick.
Add the spinach and cook until it has wilted, about 2-3 minutes. Sprinkle the flour over the spinach and mushroom mixture and stir to combine.
Gradually add the almond milk stirring continuously and cook over a low heat until the mixture thickens. Add the nutritional yeast and stir until it has dissolved into the mixture. Transfer to a baking dish or two individual portion dishes.
Add the wholegrain mustard to the mashed potatoes and stir through so that the mustard is evenly distributed. Spoon the mash on top of the spinach and mushroom filling and bake in a moderate oven for 20-30 minutes.