Wicked vegan pot pie recipe

Method

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.

• 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.