This pie has plenty of mushrooms and is super creamy – best slow cooked to get the soy pieces nice and soft. Great with some puff pastry, roast potatoes and vegetables!
Ingredients:
- Chicken like soy pieces (plenty of choices in shops like Asda)
- Coconut yogurt alternative (or coconut milk)
- Vegan cream (optional)
- Butter (I use flora buttery)
- Soya Milk (or another milk alternative)
- White mushrooms
- Half red onion (or 1 small one)
- 2-3 cloves of garlic
- Ready roll puff pastry (I’ve found most of these are vegan friendly)
- salt and pepper
- vegetable stock (x1 cube/portion)
Method:
- Heat a pan with some olive oil and finely chopped garlic
- Once garlic starts to become golden, add finely chopped onion
- Finely chop as many mushrooms as you’d like (I typically use 2-3 handfuls) and add to the pan (or straight into the slow cooker)
- Once ingredients have softened up, add to the slow cooker
- Add the frozen soy pieces, yogurt/milk, tablespoon of butter and some soya milk to the pot
- Also add seasoning and stock
(If you’re not using a slow cooker, keep to the pan, and add some plain flour to the mixture to thicken it.) - Once ready to serve, a piece of oven cooked ready roll pastry popped on top with a side of veg and roast potatoes does the trick.
Plant Power 