Vegan Recipes : Brazil Nut and Mushroom Pie

Serves 6

Ingredients

• 176g Pastry
• 1 Onion [chopped]
• 1 clove Garlic [crushed]
• 100g Mushrooms [sliced]
• 12g Vegan Margarine
• 12g Flour
• 150ml Vegetable Stock
• 1tsp Yeast Extract
• 175g Brazils [ground]
• Rind and Juice of 1 Lemon
• 1tbsp Fresh Parsley [chopped]
• 1tsp Sage
• ½tsp Mace [optional]
• 75g Breadcrumbs
• 1tbsp Tomato Puree
• Pepper
• Soya Milk to glaze

Method

1. Fry the onion for few minutes in the margarine, add garlic and mushrooms until soft. Stir in the flour and cook for a few seconds. Remove from heat and gradually stir in the stock slowly to avoid lumps.
2. Return to the heat and stir until the sauce thickens and is bubbling. Mix the nuts into the sauce, add breadcrumbs; lemon rind and juice, parsley, sage, mace and pepper to form a stiff mixture.
3. Roll out two thirds of the pastry on a floured board and line an 8" pie dish. Spread the nut mixture onto the pastry and brush edges with water. Roll out the remaining pastry and use to top the pie, sealing the edges. Trim, prick and brush top with soya milk. Bake for 25-30 minutes at Gas Mark 6 or 200°C.