A vegan version of the British classic steak and kidney pie that definitely will not disappoint. Aimee Ryan of Wallflower Kitchen shares one of her favourite recipes to win over meat-eaters.
DETAILS
- Serves 4
- Prep time: 20 minutes
- Cook time: 55 minutes
INGREDIENTS
- 1 tbsp vegetable oil
- 1 red onion, thinly sliced
- 3 garlic cloves, crushed
- 1 tbsp balsamic vinegar
- 1 tsp yeast extract or miso paste
- 1 tbsp tomato purée
- 300g portobello mushrooms, chopped into thick chunks
- 200g mixed mushrooms, such as shiitake or chestnut, sliced
- 2 tbsp plain flour
- 350ml vegetable stock
- 1 x 400g can kidney beans, drained and rinsed
- 2 x 320g sheets of vegan puff pastry
- aquafaba or unsweetened dairy-free milk, for brushing
METHOD
- Heat the oil in a large saucepan and sauté the onion and garlic for 5 minutes, until softened. Add the balsamic vinegar, yeast extract or miso paste, tomato purée and mushrooms and cook for a further 8 minutes.
- Sprinkle the flour on top and stir to incorporate. Add the stock and bring to a boil, then reduce the heat and simmer for about 5 minutes until you have a gravy-like mixture. Remove from the heat, stir in the beans and allow to cool completely.
- Preheat the oven to 200ºC fan/220ºC/425ºF/gas 7.
- Divide the filling into four individual pie dishes. Brush the edges of the dishes with a little aquafaba or milk.
- Slice both pastry sheets in half and use a half to top each pie dish, crimping the edges to seal and scoring the tops with a sharp knife. Brush the tops with some more aquafaba or milk and bake for 30 minutes, until puffed and golden on top. Serve immediately.
Recipe adapted from Great British Vegan by Aimee Ryan of Wallflower Kitchen (White Lion Publishing, £20). Photography by Jamie Orlando Smith.