In this plant-forward recipe for Stout Pie, walnuts and mushrooms come together to make the ultimate meat substitute in this comforting dish. Simmered in a stout sauce and served over flaky pastry crust, this recipe will have meat eaters and vegetarians asking for seconds.
1 sheet vegan puff pastry
2 cups California walnuts, soaked in hot water for 20 minutes
2 cloves garlic
2 tablespoons soy sauce
2 tablespoons nutritional yeast
1 tablespoon dried thyme
2 teaspoons ground cumin
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
2 tablespoons plant based butter
1/2 cup chopped onion
1/2 cup 1/4-inch diced carrots
1 cup 1/2-inch diced mushrooms
2 tablespoons + 1 teaspoon flour
1 cup stout beer
Preheat oven to 400°F and thaw puff pastry according to package directions.
To prepare walnut meat, drop garlic a food processor while it’s running to chop. Drain walnuts and add to food processor with remaining meat ingredients. Pulse until the mixture has a fine ground meat texture, scraping down the sides as needed. Set aside.
To prepare filling, melt spread in a medium saucepan over medium-high heat. Add onion and carrots and cook for 3 to 4 minutes to soften, stirring frequently. Add mushrooms and cook for 2 minutes more. Add flour and cook for 1 minute more, stirring frequently. Stir in walnut meat and beer and cook, covered, over low heat for 5 minutes.
Lightly grease an 8X8-inch baking dish or 8 ramekins. Roll puff pastry into a 16X8-inch rectangle or roll out to make 16 pieces that fit ramekins. Line the bottom of the dish with 1 piece of pastry. Spoon filling over pastry and top with remaining pastry, stretching slightly to cover the dish. Bake for 20 minutes or until filling is bubbly and pastry is golden brown.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
