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.
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.