Wicked vegan pot pie recipe
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
- Dairy-free
- Vegan
- Vegetarian
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
Each serving contains
- Energy
- 2185kJ 524.0kcal
- Fat
- 29g
- Saturates
- 10g
- Salt
- 1.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 47.5gProtein 13.1gFibre 11.2g
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- See more Vegan recipes
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.
