If you're after a much-loved classic, then you can't go past the meat pie. See how our ambassador Trelawney veganises this Aussie favourite!
Image: Instagram / @peacefullyplantpowered
Ingredients
- 2 sheets of puff pastry
- 1 large shallot
- 1 carrot
- 2 stalks of celery
- 400g vegan bacon
- 100g Plantasy Foods Lentil & Walnut Mince
- 1 cup Vegetable Broth
- 1 cup Plantasy Foods Vegetable Gravy
- 1 1/2 tbsp tomato paste
- 1 tbsp minced garlic
- 1/2 tbsp worcestershire sauce
- 1 1/2 tsp thyme
- 1 tsp sesame seeds
- 1 tbsp nuttelex spread + more to brush pastry
- 1 tbsp vegetable oil
- Salt and pepper to taste
Video: Instagram / @peacefullyplantpowered
Method
- Preheat oven to 180c
- Oil pie dish, place in pastry and fit to size. Line with baking paper and fill with ceramic beads (or rice) and bake for 10 minutes or until golden.
- Prepare vegetables and mock bacon by dicing them into small pieces.
- Prepare walnut and lentil mince as per packet instructions, with beef stock added to the water.
- Prepare gravy as per packet instructions.
- In a large pot heat oil, melt butter and add vegetables and garlic. Cool until softened.
- Add mock bacon and mince and cook for 1-2 minutes.
- Add tomato paste, Worcestershire sauce and gravy.
- Assemble the pie, brush pastry with melted butter and sprinkle sesame seeds. Bake at 180 degrees for approx 20 minutes or until golden.
- Serve and enjoy!
With flaky pastry and delicious gravy, how can you go wrong? Will you be trying this delicious vegan pie?
For more Aussie classics, we think you will enjoy the following blogs:
