A fully loaded, vegan pie jam packed with saucy flavours! Juicy morsels of soya chunks and vegetables, slathered in a rich onion gravy.
Fully Loaded Savoury Vegan Pie
A fully loaded vegan alternative to a meat pie, but much nicer.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 1 Tbsp Oil
- 1 Cup Prepared Soya Chunks Link to prep at the end of post
- 2 Medium Onions
- 2 Cloves Garlic
- 1 Can Marrowfat peas Cup frozen peas work just as nice
- 2 Medium Carrots diced
- 1 Tbsp Dark Soya Sauce
- 1 Tbsp Miso paste
- 1 Veg Stock cube
- 1 1/2 Pints Water
- Pastry Link to recipe at the end of this post
Herbs and spices
- 1/2 Tsp Rosemary
- 1/2 Tsp Marjoram
- 1 Tsp Thyme
- 1 Tsp Paprika
- Pinch Salt
- 1 Tsp Black pepper
- 2 Bay leaves
- Firstly prepare your pastry and leave it in the fridge for about 20 minutes. The link to this is at the bottom of this post. It literally takes less than five minutes to prepare so get that done quick.
- Now start your veg preopartion, including the carrots. I recommend you parboil the carrots. Drain as soon as they are done and leave to one side. While this is going on you can start your sauce.
- On to your sauce.Heat up your oil in a deep pan and add in the pre prepared soya chunks. Brown them lightly. Add in your onions and garlic and continue to saute lightly for a few minutes.
- Dissolve the cornflour in a half pint of cold water plus 1 tbsp of soya sauce.Also, dissolve your stock cube in a half pint of hot water.
- Pour the stock onto the browned chunks and onions. Then pour and stir while you add on your cornflour mix.
- Add in all of your spices and continue to stir and bring the sauce up to a gentle bubble, then reduce heat and allow it to simmer.
- I recommend you allow your sauce to cool down slightly before adding to your pastry mix.Pop the cooked sauce into a bowl and leave to stand for ten minutes.
- Once the pastry is ready divide it into two pieces. One to line your dish and one to cover the dish. (8 x 5 approx works well for this)flour your surface and roll it out.I always lightly grease my dish before lining it.
- Roll your pastry out to about a 1/2 cm thick, thinner if you wish.Pour in your sauce. (If you have any left over, freeze it for later use. Lasts up to 3 months in the freezer.) Or make pastries with left over mix.
- Roll out the second lot of pastry and cover your pie. Look I’m all about the taste, the looks will come in time.Brush some plant milk over the top of your pastry
- Pop into a preheated oven (200 C) for about 40 minutes.Serve with a baked potatoe, mash or wedges.