In this vegan version of the British classic steak and kidney pie, kidney beans and mushrooms sub in for meat. This recipe is so delicious and meaty that even meat-eaters will love it. A delicious dinner option, this dish will please even picky eaters.
This recipe comes to us from Meat Free Monday in the UK and is by Aimee Ryan of Wallflower Kitchen from the book Great British Vegan (White Lion Publishing).
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- 1 tbsp. vegetable oil
- 1 red onion, thinly sliced
- 3 garlic cloves, crushed
- 1 tbsp. balsamic vinegar
- 1 tbsp. yeast extract or miso paste
- 1 tbsp. tomato paste
- 300 g/10 oz portobello mushrooms, chopped into thick chunks
- 200 g/7 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced
- 2 tbsp. plain (all-purpose) flour
- 1 cup (350 ml) vegetable stock
- 1 14 oz. can kidney beans, drained and rinsed
- 2 11 oz. sheets of vegan puff pastry
- Aquafaba or unsweetened dairy free milk, for brushing
1. Heat the oil in a large saucepan and sauté the onion and garlic for 5 minutes, until softened. Add the balsamic vinegar, yeast extract or miso paste, tomato paste and mushrooms and cook for 8 minutes.
2. Sprinkle the flour on top and mix to incorporate. Add the stock and bring to a boil, then reduce the heat and simmer for about 5 minutes until you have a gravy-like mixture. Remove from the heat, stir in the beans and allow to cool completely.
3. Preheat the oven to 425°F/220°C.
4. Divide the filling into four individual pie dishes. Brush the edges of the dishes with a little aquafaba or milk.
5. Slice both pastry sheets in half and use a half to top each pie dish, crimping the edges to seal and scoring the tops with a sharp knife. Brush the tops with some more aquafaba or milk and bake for 30 minutes, until puffed and golden on top. Serve immediately.