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Vegan squash and mushroom pie
Fruit and vegetables
1kg/2lb 4oz Maris piper
potatoes
, peeled and diced
1
red onion
, finely chopped
3
garlic
cloves, crushed
2
celery
sticks, finely chopped
1 red
chilli
, finely chopped
1 stick
rosemary
350g/12oz
chestnut mushrooms
, quartered
1 small
butternut squash
, roughly chopped
300g/10½ oz chopped fresh
tomatoes
2 tbsp finely chopped fresh
mint
handful
parsley
leaves
Tins, packets and jars
400g tin
chickpeas
2
preserved lemons
, finely chopped
Cooking ingredients
2 tbsp
olive oil
1 tbsp
cumin
seeds
1 tbsp sweet
smoked paprika
2
bay leaves
165g/5¾oz pitted
dates
, roughly chopped
vegetable oil
, for deep frying
Dairy, eggs and chilled
100g/3½oz vegan butter
Back to recipe
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