Vegan miso mushroom & spinach pithiviers recipe | Good Food
Make these stunning vegan pithiviers for Christmas – they can be assembled ahead and kept in the fridge, or frozen up to a month ahead and baked on the day
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Ingredients
- 400g spinach leaves
- 8 large Portobello mushrooms
- 6 tbsp olive oil
- 2 shallots finely chopped
- 3 garlic cloves crushed
- small bunch of thyme chopped
- 1 tbsp white miso paste
- 1/2 lemon juiced
- plain flour for dusting
- 2 x 500g blocks vegan puff pastry
- 3 tbsp aqua faba (liquid from a can of chickpeas)
- 2 tbsp non-dairy milk alternative
- 1 tbsp maple syrup
- 1 tbsp sesame seeds (optional)
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