This Tofu and Mushroom pie recipe is fantastic winter comfort food. It is easy to make, vegan, healthy and delicious. Excellent with new potatoes or mash, steamed greens such as broccoli and green beans and steamed carrot sticks.
- 1 pastry case to fit 9” pie dish and lid (link to ‘pastry’ section)
- 1 yellow onion, diced
- 1-2 cloves garlic, crushed
- 8oz chopped mushrooms, chestnut, closed cup or a mixture
- 1 block of tofu
- 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 (do a Long Press for best results) 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 the mushroom’s juices are released. Add the flour and mix carefully until everything is coated and there’s no lumps of flour. Add the soya milk gradually, 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.
Bake at 180 deg C for 30-35 mins or until the pie case has browned on top.