Mushroom & Kidney Bean pie
A vegan version of the British classic steak and kidney pie.
Substitutes:
- No red onion? Use shallot or white onion instead.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 2
Ingredients:
400 g Mushrooms
2 tbsp Olive oil
1 Red onion
1 Garlic clove
1 tbsp Balsamic vinegar
2 tbsp Miso paste
2 tbsp Tomato puree
2 tbsp Plain flour
300 ml Vegetable stock
230 g Kidney beans (drained weight)
½ ready rolled puff pastry (vegan )
3 tbsp Plant based milk
Salt & pepper
Recipe:
- Slice the mushrooms, chop the garlic and dice the onion.
- Heat the olive oil in a large frying pan and cook the onion and garlic for 3 minutes, until softened. Add the mushrooms, miso paste, balsamic vinegar and tomato puree. Season with salt and pepper, and cook for a further 10 minutes.
- Add the flour and stir until incorporated. Add the stock and bring to a boil, then reduce the heat and simmer for 5-7 minutes, or until the sauce has thickened. Remove from the heat and stir in the kidney beans. Set aside and allow to cool.
- Preheat the oven to 200C/180c fan/6 gas mark. Divide the filling into two small pie dishes.
- Roll open the ready made puff pastry and cut into two identical rectangles to fit the top of the pie dishes. Score the tops with a sharp knife.
- Brush the edge of the pie dishes with a little plant-based milk. Top with the cut to size puff pastry sheets and crimp the edges to seal.
- Brush the top with some more plant-based milk and bake for 30 minutes, or until puffed and golden on top. Serve immediately.
How to store
Store in the fridge, for up to 3 days. Reheat in the oven.
