Recipe of Homemade Vegan chicken and mushroom pie 🌱

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Before you jump to Vegan chicken and mushroom pie 🌱 recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

In general, people have been conditioned to believe that "comfort" foods are not good for the body and must be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this holds true. Soemtimes, comfort foods can be perfectly nourishing and good for us to eat. There are a number of foods that basically can boost your moods when you eat them. If you feel a little bit down and you're needing an emotional pick me up, try some of these.

Eggs, believe it or not, can be actually terrific at fighting back depression. Just see to it that you don't throw away the yolk. The yolk is the most crucial part of the egg iwhen it comes to helping you cheer up. Eggs, the yolks especially, are rich in B vitamins. B vitamins can actually help you elevate your mood. This is because these vitamins help your neural transmitters--the parts of your brain that control your mood--run better. Consume an egg and feel a lot better!

As you can see, you don't need junk food or foods that are bad for you just so to feel better! Try some of these tips instead.

We hope you got benefit from reading it, now let's go back to vegan chicken and mushroom pie 🌱 recipe. To cook vegan chicken and mushroom pie 🌱 you only need 8 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Vegan chicken and mushroom pie 🌱:

1. Take 200 g of chestnut mushrooms.
2. Prepare 100 g of chicken alternative (I used soya).
3. Take 2 tablespoons of vegan butter.
4. Use 1 tablespoon of plain flour.
5. You need of 1 teaspoon cornflour.
6. Prepare of 1 pinch salt and a few punches of white pepper.
7. Prepare of Puff pastry lid (I bought ready rolled).
8. Prepare 1/2 cup of cashew milk.

Steps to make Vegan chicken and mushroom pie 🌱:

1. Clean and slice the mushrooms and cook in a little oil for s few minutes. Turn the head low and cook with a lid on until the mushrooms release juice..
2. Add 2 teaspoons of butter and stir until melted. Add the flour and stir, making a roux with the mushroom juice. Slowly add the milk until you have a sauce. You can mix the cornflour with a little water and add a little to the sauce to create a thicker consistency..
3. Add a little salt and plenty of white pepper. Transfer to a pie dish, cover with a pastry top (prick the pastry to allow the air to escape) and bake in a medium oven for about 18 minutes..

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