Smoky Tofu and Mushroom Pie in a vegan suet pastry crust served with roast pumpkin and a ginger miso sauce.
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Living in France and England trying to eat well and avoid all animal products.
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2 comments:
Wow! That looks delicious. It would be perfect for christmas dinner I think. Can you point me in the direction of a recipe or did you make it up as you went along?
This is a house recipe.
Suet pastry is tremendously easy, use half the weight of vegetable suet to flour. For this pie I think I used 300g flour and 150g veg. suet.
Mix them together and add just enough water to make a soft dough.
The filling is lightly seared mushrooms and onions, some cubed smoked tofu and a good splash of soy sauce. Season with pepper and allow to cool before filling the pie.
Line your pie dish and fill with mushrooms etc. Make a cover and cut two little holes for the steam.
Bake for 50 minutes or so at about 180C-200C.
I can't remember what I did with the sauce but it had celery in it :-) Sherry might be a nice addition if you're thinking Christmas.
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