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Wicked vegan pot pie recipe

Wicked vegan pot pie recipe

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9 ratings

This plant-based, freeze-ahead main is sure to wow your guests this festive season. Whip up some vegan gravy and you are all set, leftover pie keeps well too – perfect for a lazy Boxing Day dinner. See method

  • Serves 6
  • 30 mins to prepare and 55 mins to cook
  • 524 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 500g frozen casserole vegetables
  • 1 leek, diced
  • 6 garlic cloves, crushed
  • 250g pack chestnut mushrooms, quartered
  • 150g pack Tesco Finest oyster mushroom cluster, separated
  • 1 large potato, scrubbed and cut into 2cm pieces
  • 200g pack Brussels sprouts, halved
  • 2 tbsp olive oil, plus 2 tsp
  • 30g pack roasting herbs, rosemary and thyme leaves finely chopped, sage leaves picked
  • 500g pack puff pastry
  • plain flour, for dusting

For the sauce

  • 1 parsnip, scrubbed and cut into 1cm pieces
  • 30g cashew nuts​
  • ½ vegetable stock pot
  • 350ml unsweetened soya drink, plus 1 tbsp for brushing
  • 2 tbsp wholegrain mustard
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2185kj
    524kcal     26%

  • Fat

    29g 41%

  • Saturates

    10g 48%

  • Sugars

    10g 11%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 47.5g Protein 13.1g Fibre 11.2g

Method

Derek Sarno

  1. Preheat the oven to gas 7, 220°C, fan 200°C and put 2 baking trays inside to heat. Put all the veg in a bowl with 2 tbsp of oil, toss together to coat, then divide between the trays. Roast for 20 mins, turning once, until golden.

  2. Meanwhile, put the parsnip and cashews in a small, lidded saucepan; season and just cover with water. Simmer, covered, for 10 mins or until softened. Strain the liquid into a measuring jug, then add enough boiling water to make 250ml. Stir in the stock pot to dissolve.

  3. Put the drained parsnip mixture in a blender and blitz to a purée, then add the soya drink and stock and blitz again to make a very smooth and creamy sauce. Add the mustard; season.

  4. Tip the roasted veg into a 30 x 20cm baking dish and stir through the chopped herbs; season. Pour over the sauce, making sure not to overfill the dish.

  5. Roll out the pastry on a lightly floured surface to a 40 x 30cm rectangle. Cut off a piece large enough to cover the baking dish, place over the filling, then trim to size and crimp the edges with a fork to seal. Brush with soya drink.

  6. Cut decorations from the remaining pastry and arrange over the pie, then brush with more soya drink. Prick the pastry lid a few times with a fork to allow steam to escape, then bake for 25 mins until golden.

  7. Meanwhile, heat the remaining 2 tsp oil in a small saucepan over a very low heat. Add the sage leaves and cook, stirring occasionally, for 8 mins or until crispy. Scatter over the pie to serve.

Get ahead: The roasted vegetables, parsnip sauce and crispy sage leaves can all be made ahead; store in separate airtight containers in the fridge for up to 2 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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