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    Home » Easy Vegan Recipes » Mains » Sunday Roast

    Vegan Mushroom and Ale Pie

    21 July, 2010 by Kip 7 Comments

    Mushroom and ale pie, ale and mushroom pie. I mean I know I've been living in the UK for awhile now, but I still have these overstated fantasies of provincial England. You know, homemade bread, pie, jam tarts. Romantic and embellished non-existent England. 

    This vegetarian mushroom and ale pie recipe makes enough to serve four, provided you've got some veggies on the side. Think typical here: peas (mushy or not) and potatoes. My preference? Roasted spuds and minted peas, topped with either a mushroom or red wine gravy. I love me a heap of puff pastry with a Sunday roast, the way the gravy soggifies (yes, that's not officially a word*) part of the pastry while the rest stays crispy and golden.

    *in my head, anyway. I spend a lot of time there. Can you tell?

    Vegan Mushroom and Ale Pie

    Serve this pie with roast potatoes or mash for a comforting winter meal. In the UK Jus-rol sells a vegan puff pastry in virtually every supermarket. You can purchase this in pre rolled sheets or in blocks to roll yourself.

    vegan ale and mushroom pie
    Ingredients
    • Oil, to fry
    • 1 medium onion, diced
    • 220 grams-280 grams (3-4 cups) diced mushrooms
    • 2 cloves garlic, minced
    • ½ teaspoon dried thyme
    • 1 teaspoon ground coriander
    • 475 millilitres (scant 2 cups) vegan ale + 2 tablespoon extra (30ml)
    • 1 ½ tablespoon cornflour
    • 2 tablespoon red wine vinegar
    • 1 tablespoon soy sauce
    • 2 teaspoon Marmite or other yeast extract
    • 2 tablespoon nutritional yeast
    • 30 grams mixed dried mushrooms
    • ½ teaspoon salt
    • 1 bay leaf
    • 350 grams puff pastry
    • Soy milk, for brushing pastry
    Directions/Method
    1. Preheat your oven for 180° C (just over 350° F).
    2. Fry the onion in a bit of oil for about five minutes, until they begin to brown. Add the fresh mushrooms, garlic, thyme, and coriander, stirring to ensure the mushrooms are coated with the oil. Cook for 3-4 minutes, or until the mushrooms have softened and cooked down a bit.
    3. Add the 475 ml ale, vinegar, soy sauce, yeast extract, nutritional yeast, dried mushrooms, salt, and bay leaf. Mix thoroughly, and leave to simmer over a medium heat for 10-15 minutes.
    4. Mix the cornflour with the remaining 2 tablespoon of ale to a slurry, and slowly pour into the mushroom gravy whilst stirring. The sauce should thicken quite quickly. When it does, remove from the heat and set aside.
    5. Meanwhile, prepare the puff pastry. I used a solid 350g block and rolled it to fit, but feel free to use a pre rolled sheet (and you don't have to use as much, either. I just like loads of pastry). Place the cooked mushroom mix into a roughtly 7 x 10 inch (18 x 25 cm) oven dish and cover with the pastry so the edges just overlap.
    6. Brush the pastry with a bit of soy milk and bake for about 45 minutes, or until the pastry turns a crispy golden colour.
    7. Serve hot with your vegan Sunday roast.
    • Author: Kip Dorrell
    • Serves: 4 as part of a roast dinner
    • Cuisine: British

    More Sunday Roast

    • Easy Vegan Sunday Seitan Roast
    • Savoury Sweet Potato Pies
    • Re-Inventing the Sunday Roast: Middle Eastern Style Tofu Roast
    • Re-Inventing the Sunday Roast

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Clairey Williams

      September 29, 2010 at 8:38 pm

      MMMMM
      Please come to my house and cook for me?

      Reply
    2. Tara

      January 08, 2011 at 3:15 am

      Isn't puff pastry made with butter?

      Reply
      • Kip

        January 08, 2011 at 10:13 am

        Often, but not always. In the UK Jus Rol makes a vegan version with vegetable fats.

        Reply
      • Kip

        January 08, 2011 at 10:13 am

        Often, but not always. In the UK Jus Rol makes a vegan version with vegetable fats.

        Reply
    3. Tom

      December 08, 2014 at 12:52 pm

      Hi,
      This recipie looks amazing! Just curious, could I prepare the pie in the morning for cooking in the evening? If so, is there anything I should be aware of?
      Thanks
      Tom

      Reply
      • Kip

        December 08, 2014 at 8:06 pm

        Hey Tom,

        Thanks! And yeah, it should be fine if it's kept refrigerated (the pastry is always best cooked from cold). And save the step of brushing with soy milk until right before it goes into the oven.

        Reply
    4. jill

      February 25, 2015 at 12:08 am

      This looks Ahhhmazing!! Going to make next week and ill get back to you on how much i loved it. Ill def love it. Ty for posting

      Reply
    5. I reserve the right to improve malicious and trollish comments.

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