VEGGIETASTIC

 Hello ladies and gents this si the Viking telling you that today we are talking about

Vegan portobello mushroom steak and kidney bean pie

This vegan version of the British classic steak ’n’ kidney pie from Aimee Ryan uses portobello mushroom and kidney beans. It's sure to win over your meat-eating friends and family.

• Preparation time:20 minutes
• Cooking time:55 minutes
• Serves:4

Ingredients

• 1 tbsp vegetable oil
• 1 red onion, thinly sliced
• 3 garlic cloves, crushed
• 1 tbsp balsamic vinegar
• 1 tsp yeast extract or miso paste
• 1 tbsp tomato purée (paste)
• 300g (10oz) Portobello mushrooms, chopped into thick chunks
• 200g (7oz) mixed mushrooms, such as shiitake or chestnut (cremini), sliced
• 2 tbsp plain (all-purpose) flour
• 350ml (12fl oz) vegetable stock
• 1 x 400g (14oz) can kidney beans, drained and rinsed
• 2 x 320g (11oz) sheets of vegan puff pastry
• Aquafaba or unsweetened dairy-free milk, for brushing

Method

1. Heat the oil in a saucepan and sauté the onion and garlic for five minutes until softened. Add balsamic vinegar, yeast extract or miso paste, tomato purée and mushrooms and cook for a further eight minutes.

2. Sprinkle the flour on top and stir to incorporate. Add stock and bring to a boil, then reduce heat and simmer for about five minutes until you have a gravy-like mixture. Remove from heat, stir in the beans and cool completely.

3. Preheat the oven to 200ºC fan/ 220ºC/425ºF/gas 7.

4. Divide the filling into four individual pie dishes. Brush the edges of the dishes with a little aquafaba or milk.

5. Slice both pastry sheets in half and use a half to top each pie dish, crimping the edges to seal and scoring the tops with a sharp knife. Brush the tops with some more aquafaba or milk and bake for 30 minutes until puffed and golden on top. Serve immediately.

and as always have a chilled day from the Viking