Vegan Wild Mushroom and Beetroot Pie

Preheat oven to 350°F (180ºC). Boil the diced beetroot in water for 10 minutes until slightly soft.

For the crust, mix flour and salt. Dice the vegan butter and rub it into the flour until crumbly. Add soy milk, 1 tablespoon at a time and mix until dough just comes together. Do not over-mix.

Roll dough to 0.39 inch (1 cm) thickness and press into an 8-inch (20 cm) pie or tart mold. Pierce the base all over with a fork and bake for 10 minutes.

Meanwhile, make the filling. Heat olive oil in a frying pan and sauté onion and leek until soft. Add mushrooms and cook another 5 minutes. Add vegetable stock, oregano and flour. Cook, stirring continuously until liquid has thickened.

Turn off heat and add cooked beetroot. Season with salt and pepper.

To assemble, scoop mushroom filling onto the half-baked pie crust. Continue baking for another 10 minutes, and serve immediately with salad greens on top.