Recipe By Jaxters
Ref: 868
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 6
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Ingredients & Prep
320 g
Vegan puff pastry sheet from store
brushing
Aquafaba or coconut oil (optional)
Filling
450 g
Button mushrooms chopped
400 g
Courgette chopped
200 g
Carrot chopped
200 g
Peas
1 Onion med finely chopped
2 Garlic clove finely grated
1 tbsp
Soy sauce
2 tbsp
Olive oil
1 tsp
Dried thyme
1 tsp
Freshly ground black pepper
Sauce
160 g
Raw cashew nuts
100 ml
Hot Water
1 tbsp
Lemon juice
2 tsp
Marmite
1 tsp
Garlic granules or powder
Method
Step 1
Place in a liquidiser or blender beaker or tall jug using a handstick blender the cashew nuts & boiling water & all to stand for 30 minutes.
Step 2
Place oil in a good sized frying pan over a med heat, then add onion & carrot to soften, then add garlic & fry off for a minute, then add courgette, mushrooms, thyme & soy sauce, stir fry until mushrooms are soft then add the peas & cook for 2 more minutes, take off the heat & allow to cool.
Step 3
Pre-heat oven to 180°C fan.
Step 4
Tip filling into a any shape pie dish (no need to blind bake a bottom pastry layer, you can if you wish with extra pastry), then cover to top with a sheet of pastry & trim off sides, then if you wish glaze by brushing the top with either chickpea can water (aquafaba) or coconut oil.
Step 5
Place in the oven for around 25 minutes or until golden brown on top.
Suggestion & Tips
Of course you can make your own pastry, also use different veg if you prefer.