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'Meaty' Mushroom Pie

'Meaty' Mushroom Pie
'Meaty' Mushroom Pie

We’ve been really blown away by how far Vegan meat replacements have come over the last few years. It really has gone from “urgh” to “yum” in, what feels like, the blink of an eye. We wanted to recognise just how good these vegan meat alternatives have come in our new book “Healthy Vegan”, so we made this pie. What’s your opinion on vegan meat? We’d like to hear your opinions below.

We know this is quite a divisive topic so please, let’s keep the debate civilised. This recipe is inspired by @thebodycoach’s classic meat pie recipe. It’s hearty, filling and head-scratchingly meaty. When you make it, make sure your vegan meat is low in salt and sat fat.

Ingredients
Method

Ingredients

Pie

  • 1 onion
  • 1 carrot
  • 2 celery sticks
  • 400g mixed mushrooms
  • 10 sprigs of thyme
  • 1 sprig fresh rosemary
  • 20g fresh parsley
  • 400g vegan meat
  • 1½ tbsp olive oil
  • 1 bay leaf
  • 1 tbsp tomato purée
  • 50ml red wine
  • 250ml vegetable stock
  • 4 sheets filo pastry
  • low-fat cooking oil spray

To Serve

  • 200g tenderstem broccoli
  • 200g frozen peas
  • 200g fresh spinach
  • 1 lemon
  • salt and black pepper

Method

  1. 1.

    PREHEAT OVEN TO 190°C | LARGE FRYING PAN | 18 X 28CM BAKING DISH | SAUCEPAN | KETTLE BOILED


    First, prep the ingredients | Peel and dice the onion | Peel and dice the carrot | Trim and thinly slice the celery | Roughly chop the mushrooms | Pick the leaves from the thyme and rosemary sprigs then roughly chop | Pick and roughly chop the parsley leaves | Cut the vegan meat into bite-sized chunks


    Now, brown the vegan meat | Warm 1/2 tablespoon of the olive oil in the large frying pan over a medium heat | Add half the vegan meat and cook, stirring, for 3–4 minutes until the chunks are browning | Transfer the browned chunks to a plate | Repeat this process with another 1/2 tablespoon of the olive oil and the remaining vegan meat


    Make the pie filling | Heat the remaining 1/2 tablespoon of olive oil in the frying pan over a medium heat | Add the onion and a pinch of salt and cook, stirring, for 3–4 minutes | Add the carrot and celery and stir for 2 minutes | Add the mushrooms and stir for 3–4 minutes | Add the thyme, rosemary and bay leaf and stir for 1 minute until aromatic | Add the tomato purée and stir for a further minute | Add the browned vegan meat and stir for 1 minute | Add the wine and stir for 1 minute | Add the stock, increase the heat and simmer for about 10 minutes until most of the liquid has evaporated | Add the parsley leaves | Taste and season to perfection with salt and pepper | Tip into the baking dish, smooth it out with the back of a spoon and leave to cool for 5 minutes


    Now, make the topping | Crumple the filo pastry sheets into loose balls and cover the top of the dish | Spray with 4 sprays of cooking spray | Bake in the oven for 20 minutes, until the pastry is crispy and beginning to darken


    Five minutes before the pie is set to come out of the oven, trim the broccoli | Put the broccoli and peas in a saucepan, cover with boiling water and allow to warm through for 3–4 minutes | Put the spinach in a colander, pour the broccoli and peas and all the hot water from the pan into the colander (this will wilt the spinach) | Halve the lemon | Squeeze a little lemon juice over the greens, and season with salt and pepper |Portion the pie onto plates and serve immediately with the greens