Watch my YouTube recipe here: Vegan Meat Pie
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Written recipe:
Vegan Meat Pie (Makes 4) –
Ingredients:
1 tbsp (20ml) oil (use water for oil free),
1 onion (diced),
1 tbsp minced garlic,
1 tbsp tomato paste,
1/4 cup (30g) flour,
2 cups TVP (textured vegetable protein),
3 cups (750ml) vegan stock (beef flavoured),
1/2 tsp pepper,
2 sheets shortcrust pastry (thawed),
1 sheet puff pastry (thawed),
Method:
1. Preheat oven to 200C or 390F.
2. Thaw shortcrust and puff pastry.
3. Dice onions, heat oil in a pot over medium heat, when warm add diced onions and cook while stirring for 5 minutes until softened.
4. Add in the garlic, tomato paste and flour and cook for 1-2 minutes while stirring.
5. Add the TVP, stir and then pour in the stock, stir to combine everything, season with pepper and place the lid on.
6. Simmer the vegetable meat mixture for 10 minutes.
7. Meanwhile, cut the shortcrust pastry into circles, grease the trays and then place the pastry in (all the way up the sides).
8. Blind bake the pie bases for 10 minutes.
9. After simmering for 10 minutes, turn the heat off the meat mixture and remove the lid to allow it to begin cooling.
10. After 10 minutes in the oven remove the pastry bases and fill them with the meat mixture.
11. Cover with puff pastry circles, trim the excess, join the lid and base by pressing them together and then seal them with a fork. Make some holes in the top for the steam to escape.
12. Bush with plant milk and then bake for 20-25 minutes or until golden brown.
13. Serve hot with tomato sauce / ketchup, normally eaten by holding it in one hand but you could use cutlery.
by YouCanChangeVegan
2 Comments
Watch my YouTube recipe here: [Vegan Meat Pie](https://youtu.be/RE8swoifU60)
———————————————————————
Written recipe:
Vegan Meat Pie (Makes 4) –
Ingredients:
1 tbsp (20ml) oil (use water for oil free),
1 onion (diced),
1 tbsp minced garlic,
1 tbsp tomato paste,
1/4 cup (30g) flour,
2 cups TVP (textured vegetable protein),
3 cups (750ml) vegan stock (beef flavoured),
1/2 tsp pepper,
2 sheets shortcrust pastry (thawed),
1 sheet puff pastry (thawed),
Method:
1. Preheat oven to 200C or 390F.
2. Thaw shortcrust and puff pastry.
3. Dice onions, heat oil in a pot over medium heat, when warm add diced onions and cook while stirring for 5 minutes until softened.
4. Add in the garlic, tomato paste and flour and cook for 1-2 minutes while stirring.
5. Add the TVP, stir and then pour in the stock, stir to combine everything, season with pepper and place the lid on.
6. Simmer the vegetable meat mixture for 10 minutes.
7. Meanwhile, cut the shortcrust pastry into circles, grease the trays and then place the pastry in (all the way up the sides).
8. Blind bake the pie bases for 10 minutes.
9. After simmering for 10 minutes, turn the heat off the meat mixture and remove the lid to allow it to begin cooling.
10. After 10 minutes in the oven remove the pastry bases and fill them with the meat mixture.
11. Cover with puff pastry circles, trim the excess, join the lid and base by pressing them together and then seal them with a fork. Make some holes in the top for the steam to escape.
12. Bush with plant milk and then bake for 20-25 minutes or until golden brown.
13. Serve hot with tomato sauce / ketchup, normally eaten by holding it in one hand but you could use cutlery.
Omg 😍 that pie looks so cozy