SAUSAGE AND BUTTERBEAN PIE – May

with Rachel Jamison of Nutri Balance Swansea

Rachel Jamison of Nutri Balance Swansea is a nutritionist with over 10 years’ experience. Rachel loves to cook, and has come up with this recipe that uses lots of store cupboard ingredients to create a quick and easy supper dish

MAY2015Rachelrecipepic

SAUSAGE AND BUTTERBEAN PIE

Serves 4

INGREDIENTS

1 large onion diced

A little coconut oil for frying

250g button mushrooms chopped

1 bag of ready washed spinach

1 carton or tin of butter beans

1 carton or tin of chopped tomatoes

2-3 tsp vegan bouillon stock powder

1 tsp paprika

6 tbsp Violife cream cheese

½ cup nutritional yeast flakes

1 pack of Jus Rol shortcrust pastry

8 Linda McCartney sausages – cooked and chopped

Tbsp soya milk

Salt and pepper

Broccoli or other green vegetable to serve

Method

Fry the diced onion in a little coconut oil until translucent. Add the button mushrooms and cook for about 5 minutes until a little softened. Add the butter beans, tomatoes and spinach along with the bouillon stock, paprika and cream cheese, yeast flakes and sausages and stir. Pile into a pie dish and top with the pastry. Brush with a little soya milk and bake at 200c for about 20 minutes until the past-ry is golden brown. Serve with your favourite green veg.

Rachel can be contacted on 07929 203653 or email: racheljam44@yahoo.co.uk

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