-
25
minPrep Time -
40
minCook Time -
65
minReady in -
perYield -
550
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:gluten,soy
- Seasons:fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
A rich and hearty pie filled with savory mushrooms and robust ale, encased in a flaky vegan crust. Perfect for warming up during the colder months.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 300g mushrooms, sliced
- 1 carrot, diced
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 cup vegan ale
- 2 cups vegetable stock
- 1 tbsp soy sauce
- Salt and pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 vegan pie crust
Steps:
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic, cook until softened.
- Add mushrooms, carrot, tomato paste, and thyme. Cook for 5 minutes.
- Pour in ale and vegetable stock, bring to a simmer.
- Add soy sauce, salt, and pepper. Stir in cornstarch mixture to thicken.
- Pour filling into a pie dish, cover with pie crust, and cut slits in the top.
- Bake for 25-30 minutes or until crust is golden brown.
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