hello everyone wherever you are in the world….i just thought id say how happy i am your reading this and hope you try out my recipes and love them as much as me and my family do 🙂 i hope you all take a second to give me some feedback or even if you have any questions id love to answer them…..or any requests of anything you wish to see veganised or if you have visitors who are vegetarian or vegan id love to help with that too 🙂
I first thought up this recipe years ago and just found it stored in my computer it needed a bit of dusting off and a freshen up but it was super yummy and worth a try…its great for a winter warmer to heat you up when its pouring of rain outside like it is here right now….its vegan but i serve it to meat eaters and they have no idea…..its so creamy and fresh you would never know…..i think that’s how you make a winning vegan dish, to make it so good that even a meat eater wouldn’t notice 🙂 Also you don’t need any accompaniments with this pie as it has everything all in one bowl 🙂
1 onion, chopped
100g button mushrooms, sliced
40g plain flour , plus extra for dusting
400ml soya milk , (warmed in pot with a bay leaf, 5 whole black pepper corns and half an onion)
1 cup vegetable stock
grating of nutmeg, (i love nutmeg so i use too much probably but id say about a quarter nut)
1 heaped teaspoon mustard powder
couple handfuls of vegan chicken style pieces
2 bay leaf’s
200g mix of sweetcorn , peas, broccoli broken into small pieces, carrots chopped small
4 new potatoes sliced, steamed slightly before adding
glass white wine
250g shortcrust pastry (you can make your own but its easier to buy pre-rolled its exactly the same just quicker and its vegan read the packet)
salt and pepper
chopped fresh chives and parsley about a handful all together
zest of 1 lemon and juice of half
soya milk, for glazing
sprinkle of poppy seeds to finish
METHOD Heat oven to 200C/fan 180C/gas 6.
Melt the butter in a pan over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally.
add carrot and mushrooms to the pan with the onions, fry for about 5mins then add your flour a bit at a time to create a roux which is really a thick paste that will help your sauce thicken, and cook for around 2mins just so the flour combines well and the flour cooks so the dish wont have a floury taste.
Slowly add the warm milk to the pan, stirring all the time.
Once all the milk has been added, stir in the stock, wine, season with salt, pepper, nutmeg and mustard powder.
Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy and add your veg and vegan chicken style pieces, your herbs and lemon.
When the sauce has thickened, simmer for around 20mins to cook the veg through.
Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour.
Roll out the pastry and lift it carefully over the dish and trim off the pastry hanging over the edge of the dish.
Press the outside edge of the pastry with a fork or your fingers.
Brush the top of the pie with a little soya milk and sprinkle with poppy seeds.
Make a small hole in the center of the pastry top to allow the steam to escape.
Place the pie in the oven for 25 mins. It is ready when golden brown.
*TIP* You can use any leftover pastry to decorate the top of the pie with pastry shapes i like to make a couple of little leaves or love hearts or anything that takes my fancy……like if you do individual ones you could put initials on them 🙂