Ultimate Vegan 'Fish' Pie - The Pesky Vegan

Name: Ultimate Vegan 'Fish' Pie - The Pesky Vegan
Total time: 70 min
Ingredients: 2½ lbs (1.2 kg) potatoes, peeled and cut into roughly 2-inch chunks ((I use Maris Piper – see notes)); ⅓ cup (80 ml) unsweetened plant-based milk; 3 tablespoons (40 g) plant-based butter; Salt and pepper to taste; 2 tablespoons olive oil, divided; 4 king oyster mushrooms ((approx. 10 oz / 300 g – see notes)); 2 medium leeks, washed, trimmed, cut lengthways, and sliced; 3 cloves garlic, finely chopped; 2 large sheets of nori (dried seaweed), roughly chopped into 1-inch squares ((or cut using scissors)); ½ cup (120 ml) white wine ((ideally vegan, optional)); 8 oz (225 g) extra-firm smoked tofu, drained and cut into small cubes or 'flakes' ((see photos in post above)); 1x 14 oz (400 g) tin banana blossom, drained and cut into bite-sized pieces; 2 tablespoons capers ((+ 1 tablespoon of the brine)); 3 tablespoons nutritional yeast; 1 cup (240 ml) cashew cream (('single' cream – see notes)); 1 cup (240 ml) vegan stock or water; Zest and juice of half a lemon ((plus more to taste)); Small handful fresh parsley ((optional))

thepeskyvegan.com

This vegan 'fish' pie combines plant-based ingredients in a creamy sauce for a show-stopping dish that's dairy-free and gluten-free.

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Ingredients

2½ lbs (1.2 kg) potatoes, peeled and cut into roughly 2-inch chunks ((I use Maris Piper – see notes))
⅓ cup (80 ml) unsweetened plant-based milk
3 tablespoons (40 g) plant-based butter
Salt and pepper to taste
2 tablespoons olive oil, divided
4 king oyster mushrooms ((approx. 10 oz / 300 g – see notes))
2 medium leeks, washed, trimmed, cut lengthways, and sliced
3 cloves garlic, finely chopped
2 large sheets of nori (dried seaweed), roughly chopped into 1-inch squares ((or cut using scissors))
½ cup (120 ml) white wine ((ideally vegan, optional))
8 oz (225 g) extra-firm smoked tofu, drained and cut into small cubes or 'flakes' ((see photos in post above))
1x 14 oz (400 g) tin banana blossom, drained and cut into bite-sized pieces
2 tablespoons capers ((+ 1 tablespoon of the brine))
3 tablespoons nutritional yeast
1 cup (240 ml) cashew cream (('single' cream – see notes))
1 cup (240 ml) vegan stock or water
Zest and juice of half a lemon ((plus more to taste))
Small handful fresh parsley ((optional))