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Recipe By Jaxters

Ref: 868
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   320 g  Vegan puff pastry sheet from store
   brushing  Aquafaba or coconut oil (optional)
   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
   160 g  Raw cashew nuts
   100 ml  Hot Water
   1 tbsp  Lemon juice
   2 tsp  Marmite
   1 tsp  Garlic granules or powder


  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.
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