Gut health Vegan Weekly reset green soup
The Sunday-night pot: whatever greens remain, blitzed silky with beans, garlic and lemon.
Mushroom bourguignon filo pot pies
Red-wine mushroom bourguignon under individual scrunched-filo lids.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Brown the mushrooms hard in half the oil; remove.
- Step 2
Brown shallots and carrots in the rest; garlic in, flour over.
- Step 3
Wine, stock, puree, thyme and Marmite; simmer 20 minutes. Mushrooms back.
- Step 4
Divide between 4 pots; scrunch oiled filo on top.
- Step 5
Bake at 190C fan for 20 minutes until shattering.
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Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 9g |
| Carbohydrates | 42g |
| – of which sugars | 9g |
| Fibre | 7g |
| Fat | 17g |
| – of which saturates | 2.5g |
| – of which omega-3 | 0.3g |
| Calcium | 60mg |
| Iron | 2.8mg |
| Salt | 0.9g |
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