This Tofu and Mushroom pie recipe is the perfect winter comfort food. It is easy to make, vegan, healthy and delicious. Excellent served with mash or new potatoes, gravy if it’s your thing, steamed greens such as broccoli or green beans and steamed carrot sticks.
1 pastry case to fit 9” pie dish and lid
1 yellow onion, diced
1-2 cloves garlic, crushed
8oz chopped mushrooms, chestnut, closed cup or a mixture of the 2
2 tbsps plain flour
½-1 cup soya milk, unsweetened
1 tsp Dijon mustard
1 tbsp nutritional yeast
Salt and pepper
Fry the onion for 5-8 mins until translucent and then add the pressed and cubed tofu. Allow to fry for a few minutes to seal and then add the garlic and mushrooms. Continue to fry on a medium heat until all the juices of the mushrooms are released. Add the flour and mix carefully until everything is coated and there’s no lumps of flour. Add the soya milk gradually and stir continually until all the milk is absorbed each time. When you have a thick sauce, add the mustard, nutritional yeast and season with sea salt and freshly ground black pepper.
Fill the pastry case and cover with the pie lid. Make a hole in the lid for the steam to escape. You may want to brush the top of the pie lid with a little milk to give the crust a little colour.
Bake at 180 deg C for 30-35 mins or until the pie case has browned on top.