So yesterday I wanted to bake a pie fit for a king, as a long-standing friend of ours was due to have a late lunch with us – he is not vegan, but he loves my food. I must admit that this pie was rather exceptional – we all shared it, 2 large portions each. Yes, we over-ate because it was so very good. Puff pastry has such a character, and is the perfect carb to marry with the most succulent of vegetables, my choice being mushrooms and zucchini, because that’s what the fridge yielded. My young daughter loved it, she is a discerning eater, but if I get the thumbs up from her, I know I have a child friendly delight. Cooked to perfection, the afternoon was a wholly satisfactory one, and the result so good, I just had to share it with you all.
1 pack puff pastry (I used Jus-Rol 2 x 320g sheets)
INGREDIENTS FOR THE FILLING
3 Tbsp (45g) extra virgin olive oil
2 tsp vegan margarine/butter, or refined coconut oil
1 small white onion, finely chopped
2 cloves garlic, finely chopped
3 cups chopped fresh mushrooms
3 to 4 cups chopped zucchini/courgettes
1 cup plain vegan yoghurt, or equivalent – this would work with vegan cream too – or even cashew cream, made with ¾ cup of cashews that have been pre-soaked, added to the same amount (or a little more) water, whizzed in a processor until smooth, adding a few drops of lemon, set aside in the fridge, and used in the sauce as per the recipe)
Himalayan salt, or sea salt, to taste (around 1 tsp)
1 tsp (5 ml) agave nectar
1 tsp nutritional yeast
¾ cup of petit pois
¼ cup (65 ml) water
1/8 teaspoon turmeric powder
½ cup (125 ml) dry white wine
¼ tsp black pepper
METHOD FOR THE FILLING
Slightly heat your oil and margarine or coconut oil in a saucepan. Then fry your onion and garlic for a minute or so, before adding the courgettes/zucchini until they get some colour and begin to soften.
Now add the mushrooms and stir. Continue stirring until they begin to soften, add a little bit of the wine, and stir for a few minutes.
Add the remaining ingredients a little at a time, and simmer for 20 minutes or so, or until all the veggies have softened and you are left with a thick sauce.
Allow the filling to cool down, and preheat your oven to 350ºF (180ºC).
Meanwhile grease a pie dish (mine was 10 inches diameter by 1 inch deep). If you are using Jus-Rol pastry, cut it to size for the base, taking care to cover the edges well. Then spoon in the filling and cover the top well. Now with the back of a fork or your thumbs press indentations to mark, close and tighten the edges well. Then make some holes with your fork across the top, so that the pie can breathe. I covered mine, and placed it in the fridge to bake the following day, though it can go straight in a hot oven.
Cover with baking foil for around 30 minutes, then uncover and cook until golden on top.
Take it out – allow it a few minutes to slightly cool off, cut carefully with a sharp knife and serve.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010