Ale, Mustard and Winter Vegetable Pie
This vegan pie pairs a savory mushroom and root vegetable filling with a mashed potato, parsnip and turnip topping. The gravy is built from dark ale and wholegrain mustard, and a Porter works well because its roasted bitterness gives the sauce depth without any meat stock. Marmite in the TVP soaking water adds a salty, yeasty savor. If you can find green peppercorn mustard, use it for a gentle bite.
Instructions
Chop the potato, turnip or rutabaga, and the first half parsnip, then drop them into a saucepan of rapidly boiling water. Return to the boil and simmer for about 20 minutes, until the potato is soft.
Drain the vegetables, add the soy margarine, and mash until the texture is smooth and creamy. Set the mash aside.
Stir the TVP, boiling water and Marmite or Vegemite together in a bowl and leave it to soak while you cook the filling.
Heat the olive oil in a saucepan over medium heat. Add the leek rings, crushed garlic, diced carrot and the second half parsnip, and sauté until the carrot is soft.
Add the sliced mushrooms and cook for a minute or two more.
Sprinkle in the flour and stir hard for a solid 30 seconds. Keep stirring and add the TVP with all its soaking liquid, which will soak up the flour and begin to thicken.
Stir in the mustard, ale and some black pepper, mixing thoroughly. Simmer for about 10 minutes, until the sauce has thickened.
Pour the filling into a casserole dish and cover it with the mash, smoothing the top. Bake at 180°C (350°F) for 20 to 30 minutes, until the top is just starting to brown.
Let the pie rest for a minute out of the oven, then serve.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
