Vegan Classic Steak and Kidney Pie
Indulge in the hearty comfort of a **Vegan Classic Steak and Kidney Pie**, a plant-based twist on the traditional British favorite that's perfect for dinner parties or cozy nights in. This recipe swaps the classic steak and kidney filling for a rich, savory blend of **portobello and button mushrooms**, **jackfruit**, and **carrots**, simmered in a flavorful base of **vegetable broth**, **soy sauce**, and **tomato paste**, with a hint of fresh thyme. The filling is encased in flaky **vegan puff pastry**, baked to golden perfection and brushed with **non-dairy milk** for an irresistible finish. With its robust taste and satisfying texture, this vegan pie is sure to win over both carnivores and herbivores alike. **Easy to prepare**, ready in just over an hour, and ideal for serving **4 hearty portions**, it’s a must-try for anyone seeking a deliciously comforting, cruelty-free take on a classic dish.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 Garlic cloves, minced
- 200 grams Portobello mushrooms, chopped
- 200 grams Button mushrooms, sliced
- 1 can (400 grams) Jackfruit, drained and chopped
- 1 large Carrot, diced
- 500 milliliters Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 1 tablespoon Vegan Worcestershire sauce
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 3 tablespoons Cold water
- 2 Vegan puff pastry sheets
- 2 tablespoons Non-dairy milk
Instructions
Preheat the oven to 200°C (390°F).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft.
Add minced garlic to the skillet and sauté for an additional 1-2 minutes.
Add the portobello mushrooms, button mushrooms, and jackfruit to the skillet, and cook for 8-10 minutes or until they have softened and reduced in size.
Stir in the diced carrot, vegetable broth, soy sauce, tomato paste, vegan Worcestershire sauce, and fresh thyme. Season with salt and black pepper.
Bring the mixture to a simmer, cover, and cook for 20 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with cold water to create a slurry. Stir the slurry into the filling mixture to thicken it. Cook for an additional 5 minutes.
Transfer the filling mixture into a pie dish.
Roll out the vegan puff pastry sheets and cover the pie dish with the pastry, trimming the edges as needed. Use a knife to make slits in the pastry to allow steam to escape.
Brush the top of the pastry with non-dairy milk.
Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and crisp.
Allow the pie to cool slightly before serving.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 27.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
