Big Puff Pie | Vegan Pie Recipe | Veganuary

Name: Big Puff Pie | Vegan Pie Recipe | Veganuary
Total time: 120 min
Ingredients: For pie filling; 200 g tempeh, tofu or seitan (your choice of protein); 225 g tempeh (steam five minutes, cube and fry, drizzle with soya sauce); 225 g frozen tofu (defrost, cube, fry until golden, drizzle with soya sauce); 350 g seitan (jarred or tinned, drained; keep the liquid for the gravy); 12 TVP dried chunks (soaked in hot stock until soft); 2 tbsp olive oil; 1 medium-large onion, chopped; 1 garlic clove (crushed); 200 g mushrooms (chopped if medium or large, left whole if small button variety); One of the protein options as mentioned; 6 tsp vegan gravy granules (plain Bisto is fine) made up with 300g/12fl oz boiling water; 1 tbsp porcini mushrooms, soaked in boiled water then chopped into small pieces with scissors. Reserve the soaking water and include it in the 300ml needed for the gravy – see above; 1 tbsp Dijon mustard; 1 tsp mixed dried herbs; 1 1/2 tsp shoyu or tamari type soya sauce; 2 tbsp sherry or red wine; 100 g frozen peas; 1/4 tsp black pepper (gravy granules and soya sauce provide the salt); For the pie crust:; 320 g puff pastry sheet (Jus-Rol, or block rolled out by hand); 1 tsp oil spray or vegetable oil; 2 tbsp soya milk (or other plant milk, to brush the pastry)

veganuary.com

A hearty and delicious vegan pie recipe! This wholesome vegan Puff Pie is a perfect main meal for family dinners.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

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Ingredients

For pie filling
200 g tempeh, tofu or seitan (your choice of protein)
225 g tempeh (steam five minutes, cube and fry, drizzle with soya sauce)
225 g frozen tofu (defrost, cube, fry until golden, drizzle with soya sauce)
350 g seitan (jarred or tinned, drained; keep the liquid for the gravy)
12 TVP dried chunks (soaked in hot stock until soft)
2 tbsp olive oil
1 medium-large onion, chopped
1 garlic clove (crushed)
200 g mushrooms (chopped if medium or large, left whole if small button variety)
One of the protein options as mentioned
6 tsp vegan gravy granules (plain Bisto is fine) made up with 300g/12fl oz boiling water
1 tbsp porcini mushrooms, soaked in boiled water then chopped into small pieces with scissors. Reserve the soaking water and include it in the 300ml needed for the gravy – see above
1 tbsp Dijon mustard
1 tsp mixed dried herbs
1 1/2 tsp shoyu or tamari type soya sauce
2 tbsp sherry or red wine
100 g frozen peas
1/4 tsp black pepper (gravy granules and soya sauce provide the salt)
For the pie crust:
320 g puff pastry sheet (Jus-Rol, or block rolled out by hand)
1 tsp oil spray or vegetable oil
2 tbsp soya milk (or other plant milk, to brush the pastry)