fab. vegan recipe of the day: ‘Hearty creamy leek and mushroom pies’

Posted on October 24, 2012

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Today (24th October), Miriam posted a fab. vegan recipe on her Mouthwatering Vegan web-site titled ‘Hearty creamy leek and mushroom pies’.

‘… Crisp on the outside, moist and delicious on the inside.  These pies are going to be a staple this winter.  Because they are so easy to make, and so delicious – and also because the requests at our table were so full of cheer and enthusiasm for making them again.  So I am sharing with you a wondrous English-influenced pie (love the Brits for this), that is so mouthwatering that this winter is going to have to be full of such delights that, like the sun, warm the heart and bring both comfort and culinary satisfaction because they are so irresistible !  I won’t say more, other than go try them –  if you want to be popular with family & friends …

INGREDIENTS
500g puff pastry – I used 1½ sheets of Jus-Rol (which is vegan)
olive oil for frying
1 large leek, chopped into small pieces
1 clove garlic, finely chopped
20 mushrooms, washed and sliced
1 thick celery stick, chopped
1 cup cashew nuts – process with 2 cups water for some minutes in your liquidizer until it resembles single cream
1 Tbsp nutritional yeast
1 tsp vegetable stock powder or cube (such as Kallo)
salt to taste
optional secret ingredient : 2 vegan sausages, pre-grilled and sliced …

METHOD

  1. First fry your leeks and celery in olive oil in a large saucepan for a couple of minutes or so, until slightly transparent.
  2. Then stir in the mushrooms and garlic, and lower the heat.  Keep an eye out for them by stirring every minute or so, until the mushrooms yield their juices.
  3. Next, add the remaining ingredients, except for the cashew cream (and sausages, if you’re using them).
  4. Make sure your veggies are totally cooked, then add your cream a little at a time.
  5. Keep a low heat setting, allow the filling to thicken a little, and then add the remaining cream – again allowing it to simmer until it thickens.
  6. Taste for salt, then allow your filling to cool down.  Meanwhile go and roll out your dough on a clean surface.
  7. For this you need either 4 small oven-proof dishes (each a single portion), or one medium sized dish if you are making it as one pie. Now grease your dish (or dishes), roll out your pastry, and place the pastry in them (leaving enough dough for the lids).
  8. Lay your sausage slices at the bottom (if you’re using them), and, using a soup spoon, add in the filling on top, then cut the remaining dough to size to fit on top – any extra pastry can be put on the surface as a decoration.  Then brush on some vegan milk of your choice.
  9. Place in a preheated 350ºF (180ºC) oven until golden –  for 20 minutes or so. Keep an eye on them – when they turn golden, they are ready …’

Read the item and recipe, view images and add your comment online at http://mouthwateringvegan.com/2012/10/24/hearty-creamy-leek-mushroom-pies/

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