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Vegan Soya Mince Pie🥧
Tuck into a comforting vegan pie, brimming with a filling of soya mince, earthy mushrooms, vibrant spinach, and sweet carrots, all encased in a pastry crust.
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Recipe:
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 200g diced mushrooms
- 150g soya mince
- 1 carrot, finely diced
- 100g spinach, roughly chopped
- 1 vegetable stock cube
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 500g ready-made vegan puff pastry
- Soy milk, for brushing the pastry
- Fresh parsley, chopped for garnish
Method:
1. Heat olive oil in a large pan over medium heat. Sauté the onions and garlic until translucent.
2. Add the diced mushrooms and carrots, cooking until they start to soften.
3. Stir in the soya mince, then crumble in the vegetable stock cube for flavor.
4. Add the spinach and cook until wilted. Stir in the tomato paste and herbs. Season with salt and pepper. Let the mixture simmer for 15 minutes until well combined and slightly reduced. Remove from heat and let cool.
5. Preheat your oven to 200°C (390°F). Roll out half the puff pastry to line the bottom of a pie dish. Add the cooled filling.
6. Roll out the remaining pastry to create a lid. Seal the edges with a fork and brush the top with soy milk for a golden finish.
7. Make a few slits in the top to let steam escape. Bake for 45 minutes or until the pastry is puffed and golden.
8. Let the pie stand for 10 minutes before serving. Garnish with fresh parsley.
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