• Prep Time 20m
  • Cook Time 40m
  • Servings 4


  •  1 Tbsp ground flaxseed
  •  3 Tbsp water
  •  1 3/4 cups cooked brown rice
  •  2 Tbsp olive or vegetable oil, plus extra for brushing
  •  1/2 onion, chopped
  •  4 spring onions, chopped and separated into white and green parts
  •  4 cloves garlic, crushed
  •  1 yellow pepper, chopped
  •  6 mushrooms, chopped
  •  100 g baby spinach
  •  100 g kale, chopped
  •  1 large handful fresh basil leaves
  •  1 package firm tofu
  •  2 tsp Dijon mustard
  •  1/2 tsp turmeric
  •  2 Tbsp soy sauce (or tamari if gluten-free)
  •  3 Tbsp nutritional yeast
  •  2/3 cup soya or almond milk
  •  2 tsp arrowroot powder


  • Preheat the oven to 190°C and lightly grease a springform pan.
  • Mix the flaxseed with the water and let sit for 5 minutes. Stir into the cooked rice.
  • Press into the bottom of the pan. Brush with a little oil, bake for 10 minutes, then set aside. Turn the oven down to 180°C.
  • Heat 1 tablespoonful of oil in a frying pan and cook the onion, spring onion whites, and garlic until soft. Add the pepper and mushrooms and sauté for 10 minutes.
  • Add the spinach, kale, basil, and spring onion greens a little at a time until wilted.
  • In a blender or food processor, blend the tofu, mustard, turmeric, soy sauce, nutritional yeast, non-dairy milk, arrowroot powder, and the remaining oil until smooth.
  • Stir into the greens. Pour over the crust and bake for 40 to 50 minutes, until browned.
  • Let cool for 1 hour, then remove the sides of the pan. Let cool fully before slicing.
  • Enjoy cold or reheat in the oven.

Recipe Adapted From An Ode to Mung Beans