Servings: 6 people
Author: Kate Ford | The Veg Space
Ingredients:
For the pastry:
50 g kale
230 g plain flour
35 g polenta
100 g dairy-free block margarine
40 g grated vegan ‘parmesan’
For the filling:
300 g pre-prepared cubes butternut squash and sweet potato
75 g kale
1 leek
2 slices bread
250 g mixed nuts (I used chestnuts and cashews)
250 ml vegetable stock
Read more at thevegspace.co.uk
