| Prep: 25 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 25g | 5g | 52g |
| sugars | fibre | protein | salt |
| 9g | 7g | 22g | 1.2g |
Why I Love Canadian Vegan Meat Pie
There’s more to my kitchen than biscuits and Southern comfort classics, sometimes a recipe comes along that stirs my culinary creativity in a brand new way. Meet the Vegan Meat Pie, a wonderful break-away from my usual fare, this Canadian recipe is a savory delight that caters marvellously to my vegan friends. It’s earthy, hearty, and even without a speck of traditional meat, it’s brimming with flavors, reminiscent of traditional meat pies. But it uses plant-based ground meat, a culinary innovation that changes the game entirely.
An Ode to Hearty Vegan Fare
I’ve always enjoyed preparing dishes that cater to a variety of palates, and as a lover of Southern comfort food, the challenge is real. This Vegan Meat Pie really broadens the horizon. Inspired by celebrity chef Jamie Oliver, known for his versatile and inclusive cooking styles, this vegan take on a meat pie is an eye-opener. It’s a magnificent demonstration of how vegan cuisine can be hearty, satisfying, and even comparable to classic staples.
A Perfect Sidekick: The Ambitious Pairing
Now, while this Vegan Meat Pie stands fantastic on its own, I am a firm believer that there’s always a perfect pairing for every dish. I recommend serving this meat-free delight alongside a refreshing, crisp arugula salad or a cool, light vegan coleslaw. Both options contrast exquisitely with the hearty, warming notes of the meat pie, making them a match made in culinary heaven.
So here’s a toast to new culinary journeys, to embracing change, and most importantly, to this charming Canadian delicacy, the Vegan Meat Pie. Happy cooking!
What You’ll Need
- 2 cups of Beyond Meat or other plant-based ground meat
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 large potatoes, peeled and diced
- 1 cup of frozen peas
- 1 cup of frozen corn
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups of vegetable broth
- 2 tablespoons of cornstarch mixed with 2 tablespoons of water
- 1 package of vegan puff pastry, thawed
Method
Step One
Preheat your oven to 400°F (200°C).
Step Two
In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 5 minutes.
Step Three
Add the Beyond Meat or other plant-based ground meat to the pan and continue to cook for another 5-7 minutes, until it begins to brown.
Step Four
Add the diced carrots and potatoes to the pan. Cook for a further 10 minutes, until they start to soften. Next, add in the frozen peas and corn.
Step Five
Stir in the soy sauce, vegan Worcestershire sauce, dried thyme, dried rosemary and salt and pepper to taste. Continue to cook for another 2-3 minutes.
Step Six
Pour in the vegetable broth, then stir in the cornstarch and water mixture. This will help to thicken the broth. Allow the mixture to simmer for about 10 minutes, or until the broth has thickened to your liking.
Step Seven
Transfer the vegetable and meat mixture to a pie dish. Roll out the thawed puff pastry and lay it over the top of the dish. Cut a few slits in the pastry to allow steam to escape.
Step Eight
Place the pie in your preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed. Allow the pie to cool for a few minutes before serving.
