Vegan Steak and Ale Pie
Savor the rich, comforting flavors of this Vegan Steak and Ale Pie, a plant-based twist on a classic British pub favorite. Filled with hearty seitan or soy-based steak-style chunks, tender baby bella mushrooms, and a medley of carrots, celery, and onions, this recipe boasts a savory ale-infused gravy thickened to perfection. Topped with crispy, golden vegan puff pastry, this dish is a show-stopping centerpiece that's perfect for cozy dinners or special occasions. Prep takes just 20 minutes, while the oven works its magic on the flaky pastry. Completely dairy-free and easily customizable for a gluten-free option, this Vegan Steak and Ale Pie is a must-try for those craving indulgence without compromise.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 cups baby bella mushrooms, halved or quartered
- 10 ounces vegan steak-style chunks (seitan or soy-based)
- 1 cup vegan ale or stout
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
- 2 tablespoons flour (all-purpose or gluten-free)
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 sheet vegan puff pastry sheets, thawed
- 2 tablespoons unsweetened plant-based milk
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and cook for 5 minutes until softened.
Stir in the minced garlic, diced carrots, and celery, cooking for another 5 minutes.
Add the mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
Stir in the vegan steak-style chunks and cook for an additional 3 minutes to lightly brown the edges.
Sprinkle the flour over the vegetable mixture and stir to evenly coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the vegan ale, stirring constantly to deglaze the pan and combine the flour into a smooth mixture.
Add the vegetable broth, tomato paste, soy sauce (or tamari), thyme, bay leaf, salt, and pepper. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
Remove the bay leaf and transfer the filling to a pie dish.
Roll out the vegan puff pastry sheet to fit the top of your pie dish.
Place the pastry over the filling, trimming any excess, and crimp the edges to seal.
Cut a few small slits in the center of the pastry to allow steam to escape.
Brush the pastry with plant-based milk to ensure a golden, flaky crust.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Let the pie cool for 5 minutes before serving.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4200 mg | 183% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 30.3 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 370 mg | 28% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3319 mg | 71% | |
*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.
