PREP TIME: 60 MINUTES
You can use this recipe to make one large pie, rather than smaller pot pies. Lacto-vegetarians can replace the soy milk and cream with dairy, if preferred. Check the listed ingredients on the filo pastry you buy, or go for one that clearly states suitable for vegetarians or vegan-friendly.
PERFECT FOR NEW VEGETARIANS
GREAT FOR ENTERTAINING
DIFFICULTY LEVEL **
© 2019 Trudy Slabosz / Ulysses Press · Reproduced with permission.
You Will Need
Preheat the oven to 400°F (200°C).
Tear the tempeh into chunks and toss lightly in the cornstarch. Heat 2 tablespoons of the sunflower oil in a heavy frying pan and fry the tempeh in batches over medium heat until lightly golden. Place on paper towels and set aside.
Heat the remaining oil in the same pan and fry the leeks and carrots over a medium heat for 3–4 minutes until the leeks are soft. Add the mushrooms and continue to cook for another 3–4 minutes until the mushrooms start to soften.
Add the whole wheat flour and cook for 2–3 minutes, gradually adding the stock and stirring to combine; add the mustard and cook for another 3–4 minutes.
Remove from the heat and add the prepared tempeh, peas, and soy cream. Stir to combine well.
Place the ingredients into four lightly greased ramekins or one large pie dish.
Top with 4 or 5 sheets of filo pastry, brushing with a little soy milk between each sheet. Trim the edges and brush the top with a little extra soy milk.
Place the pies in the hot oven for 30–35 minutes until the pastry is golden and crisp and the pie is bubbling.
Serve hot, accompanied by steamed green vegetables.