Big Puff Pie - Veganuary

Ingredients

• For pie filling
• Choose a protein source - Tempeh, Frozen Tofu, Seitan, TVP Dried Chunks
• Tempeh, 225g pack. Steam for about 5 minutes then chop into cubes and fry in a little oil and drizzle with soya sauce
• TVP dried chunks, about 10-15, soaked in hot stock for 20-30 minutes until soft enough to cook.
• 2 tbsp olive oil
• 1 medium-large onion, chopped
• 1 clove garlic, crushed
• 200g/7oz 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
• 1-2 tsp shoyu or tamari type soya sauce
• 2 tbsp sherry or red wine
• 100g/3oz frozen peas
• Black pepper (gravy granules and soya sauce should provide enough salt)
• For the pie crust:
• 1 pack Jus-Rol puff pastry sheet (sold fresh or frozen in most supermarkets) OR a pack of Jus-Rol solid puff pastry, rolled out by hand
• Oil spray or a little vegetable oil
• A little soya or other unsweetened plant milk (almond, coconut, hemp) to brush top of pastry