Somehow we seem to have returned to Winter in Scotland this weekend. I had a full weekend of tasty salads and tapas planned but it just doesn’t work in the rain. Sunday has been much more of a pie day! A good hearty vegetable pie. This recipe is one which I have been making for years. It is super easy to make and you cant go wrong, it always tastes awesome.
The recipe below will serve 4 people (or two fatties!). I always serve this pie with roast tatties and boiled carrots. And sorry for the pictures, but pie is really hard to make look good lol!
- 50g vegan butter
- 50g flour
- 300-400ml vegetable stock
- 4-5 tablespoons vegan single cream
- a good squeeze of lemon
- a sprig of fresh thyme
- 5 x mushrooms
- 1 x bag vegan Quorn
- 1 x green pepper
- 1 x sheet vegan puff pastry
Melt the butter in a pan and then mix together with the flour. Once it is combined stir in the stock, a little bit at a time. Once it is all mixed in add the cream, lemon juice and thyme. Take it off the heat and leave it aside.
Fry the mushrooms in a little oil, after a few minutes add the Quorn. Allow it to fry for a few minutes and then remove from the heat.
Combine the mushrooms and Quorn with the green peppers and add it to the sauce. Mix it all together thoroughly. Put the mixture into the base of a casserole dish and top with the pastry. Lightly brush the top with some dairy free milk.
Put the pie in the oven for 30 minutes until the pastry is golden brown.
Remove from the oven and serve.
If you try the recipe let me know what you thought! And little tip if you do, use the leftover cream to make Pasta A La Yum tomorrow.