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- Vegan Mushroom, Leek and Squash Pie
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Search results for 0.25 tsp of ground nutmeg
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Search results for 400 g of pumpkin or butternut squash, peeled, cut into bite-size chunks
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Search results for 5 tbsp of vegan butter
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Search results for 350 g of chestnut mushrooms, quartered
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Search results for 80 g of peeled roasted chestnuts, roughly chopped or crumbled
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Search results for 1 tsp of marmite, mixed with 1 tsp water, to glaze
- VegetarianVeganOcado Price PromiseRating, 4.4 out of 5 from 95 reviews.(95)250gOrdinarily £12.60 per kilo(£12.60 per kilo)Price£3.15
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Search results for 2 tsp of nigella seeds
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Ingredients
- 3 tbsp of olive oil
- 0.25 tsp of ground nutmeg
- 0.25 ground ginger
- 0.25 tsp of ground cloves
- 400 g of pumpkin or butternut squash, peeled, cut into bite-size chunks
- 5 tbsp of vegan butter
- 2 leeks, tough green tops removed, halved lengthwise, washed, thinly sliced
- 350 g of chestnut mushrooms, quartered
- 80 g of peeled roasted chestnuts, roughly chopped or crumbled
- 50 g of plain flour
- 500 ml of unsweetened soya drink
- 1 tsp of dijon mustard
- 1 500g plant-based ready to use puff pastry
- 1 tsp of marmite, mixed with 1 tsp water, to glaze
- 2 tsp of nigella seeds