Vegan Christmas Layered Pie
with red wine and porcini mushroom gravy
Even non-meat eaters want to have something deliciously festive at Christmas-time, and Rachel of COOL BEANS COOKERY SCHOOL has just the thing
For the first layer of the pie
- 6 Linda McCartney sausages (raw, mashed in a bowl)
- 2 cloves of garlic
- A handful of nuts of your choice – I use walnuts
- 1 – 2 tbsp of coconut oil
- Large pinch of pink sea-salt
- A good tbsp of sage
- Black pepper to taste
- About half a pack of mushrooms
- Half a packet of chestnuts
For the second layer
- 1 squash (chopped, peeled and
- cooked until soft)
- 2 leeks
- 1 Clove of garlic
- 1 bag is spinach (wilted and chopped)
For the third layer
- Half a bag of fresh cranberries or a good cranberry sauce
- Half a pack of vegan feta (Sainsbury or Brontosaurus vegan shop)
- 1 cup of pine nuts (lightly toasted)
METHOD
Pre-heat the oven to 180c / Line a pie dish (or individual pie dishes) with shortcrust pastry – blind bake for 5 mins or so / Chop all veg up quite small / Mash sausages in a large bowl with a fork, add chestnuts and walnuts / Cook mushrooms in a little oil, add sage, salt and pepper and cook for around 15 mins until everything is soft (add a little bouillon stick powder for extra flavour) / Add the sausage mixture and stir in until it warms – leave to cool slightly / Heat the oil in a large skillet pan or wok and sauté leek and garlic until soft – add cooked squash and mix in spinach, season to taste / Break up vegan feta in a bowl – cook the cranberries down with a little sugar until soft (or add the cranberry sauce) dry fry the pine nuts to toast gently and add to bowl, gently mix through / Start layering your pie(s) up with the sausage filling at the bottom, the cranberry and feta in the middle and the squash and leeks on top / Cover the pie with a pastry lid and brush with some plant milk – bake for about 20-25 mins until pastry is browned.
VEGAN RED WINE AND PORCINI MUSHROOM GRAVY
- 1/2 packet of porcini mushrooms
- 2 tbsp medium-dark miso paste (available in large supermarkets, health shops and oriental food
- shops)
- 2tbsp cold water
- 4 shallots or 1 small red onion (finely chopped)
- 1 tbsp olive oil
- 3 tbsp corn/tapioca flour mixed
- with 4 tbsp cold water to a smooth paste
- 450ml of hot vegan stock (I use Boullion)
- 75 ml red wine
- 2 tbsp sherry
- 1/2 tsp basil
- 1/2 tarragon (optional)
- Large bay leaf
- Salt and pepper to taste
METHOD:
Boil kettle – place dried mushrooms in a bowl, pour the boiling water on top, cover and set aside / In a large saucepan on a medium heat sauté shallot/onion in oil until translucent / Add stock then cornflour paste and stir well / Add wine, sherry and herbs, bring to boil stirring thoroughly to ensure no lumps form / Lower heat and simmer until sauce is thickened, stirring often / In a small bowl mix the miso with the cold water to form a smooth paste- set aside / Add mushrooms and their soaking water (leaving out the gritty liquid at the bottom) / If gravy too thick add more water/stock- if too thin add more cornflour/tapioca (mixed with a little cold water first) / Bring to boil again / Blend gravy to your desired consistency (I use a hand whizzer) / Stir in miso paste (don’t allow gravy to boil once the miso is added) / Taste, and adjust seasoning if necessary / I think this is the best gravy I’ve ever made – It is well worth the effort I promise! (It freezes well too so you can make ahead) / Serve with your favourite vegetables, homemade cranberry sauce and this delicious gravy. Merry Christmas