Vegan Mushroom and Kale Pot Pie

MIKE ENGLISH

CAL/SERV: 439
MAKES: 4 – 6 servings
PREP TIME: 0 hours 30 mins
COOK TIME: 0 hours 30 mins
TOTAL TIME: 1 hour 0 mins

Ingredients
3 tbsp. Olive oil
700 g Mixed mushrooms, chopped
Onion, finely sliced
Garlic cloves, crushed
1 tsp. Dried tarragon
200 g Frozen edamame beans
200 g Chopped kale, tough cores removed
600 ml Unsweetened soya milk
3 tbsp. Cornflour
1 tsp. Onion granules
4 tbsp. Nutritional yeast flakes
Pinch grated nutmeg
320 g Puff pastry sheet (we used Jus-Rol)
25 g Dairy-free spread, melted
Directions
  1. Heat a little of the oil in a large frying pan over high heat. Fry the mushrooms for 5-6min (you will need to do this in batches) until golden and any moisture has evaporated from the pan. Lift into a bowl and repeat with more oil and the remaining mushrooms.
  2. Reduce heat under pan to medium and fry the onion for 5min until tender and just golden. Stir in the garlic, tarragon and edamame beans. Cook for 2min, then return mushrooms to the pan and set pan aside.
  3. Put the kale in a large heatproof bowl and cover with boiling water from a kettle. Leave for 2min, drain well, and refresh in a bowl of cold water. Drain again. Working handfuls at a time,squeeze out excess moisture, then roughly pat dry with kitchen paper. Stir the kale into mushroom mixture and season generously.
  4. Preheat oven to 220°C (200°C fan) mark 7. To make the sauce, put the soya milk, cornflour, onion granules, nutritional yeast, nutmeg and plenty of seasoning into a medium pan over medium heat. Cook, stirring constantly, until thickened (it will need to boil). Stir sauce through the kale and mushroom mixture, then pour into a 1.8 litre (31⁄4 pint) pie dish.
  5. Unroll the pastry and check whether it will cover the top of the pie dish. If not, roll out a little further. Cut o a few strips to fit around the pie dish rim, press strips on to rim and brush with some of the melted spread. Lift pastry lid into place to cover filling. Press down firmly on the edges to seal and crimp. Trim excess pastry. Reroll any trimmings and cut out decorations, if you like. Brush top with more melted spread, then stick on decorations (if using) and brush again with the melted spread. Cut a small steam hole in the centre of the pastry.
  6. Cook in the oven for 35min until pastry is golden and puffed. Serve.

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SOURCE: Good Housekeeping