Serves: 4 - Prep: 35 Minutes - Cook: 30 Minutes
detailed information
We’ve given vegan fish pie a much needed makeover with our nutty and subtly sweet Banana Blossom. Packed with Potassium, Vitamin A, Vitamin C and a great source of antioxidants, banana blossom makes a nutritious (and delicious) swap for traditional mince.
- Vegan
- Gluten Free
Ingredients
- For the white sauce:
- 1 + ½ tablespoons vegan butter
- 1 tablespoon plain flour
- 480ml Agrikon Organic Oat Drink
- For the filling:
- 1 tablespoon vegetable oil
- 1 small leek, white part only, finely sliced
- 3 cloves garlic, minced
- And more things...
How it is made
- Preheat the oven to 180°C (or 160°C fan).
- To make the white sauce, melt butter in a saucepan over medium heat. Add flour and whisk until thickened and bubbling, but not browned, for around 2 minutes.
- Pour warm milk in the pan and continue to whisk until sauce is thickened (around 3 minutes). Season with salt and pepper and set aside.
- In a large saucepan, fry the leeks and garlic over a medium heat until the leeks and softened and the garlic is fragrant.
- Add in the smoked paprika, and stir to coat the vegetables in it.
- Using your hands, separate out the individual slices of banana blossom as well as the core. Add them to the pan, along with the shredded shiitake mushrooms, lemon juice, kelp flakes and fish sauce, if using. Add the wine at this point if you are using some.
