Vegan Christmas Recipe

with Rachel Jamison

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

 

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