Vegan Steak and Cheese Pie
Satisfy your savory cravings with this rich and hearty Vegan Steak and Cheese Pie, the ultimate plant-based comfort food. Packed with tender chunks of seitan, earthy mushrooms, and a creamy, cheesy vegan filling, this recipe is encased in a flaky golden shortcrust pastry that promises to impress vegans and non-vegans alike. The combination of smoked paprika, soy sauce, and herbs creates a deeply savory flavor, while vegan shredded cheese melts perfectly into the luscious filling. With just 30 minutes of prep time and simple steps, this indulgent pie is perfect for family dinners or special occasions. Serve it hot and enjoy a satisfying, cruelty-free twist on a comforting classic.
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Recipe Information
Ingredients
- 300 g Seitan (pre-cooked or store-bought, chopped into bite-sized pieces)
- 1 medium Onion (finely chopped)
- 2 Garlic cloves (minced)
- 2 tbsp Vegan butter
- 150 g Mushrooms (thinly sliced)
- 2 tbsp All-purpose flour
- 400 ml Vegetable broth
- 2 tbsp Soy sauce
- 1 tsp Smoked paprika
- 1 tsp Dried thyme
- 150 g Vegan shredded cheese (cheddar-style or mozzarella-style)
- 400 g Vegan shortcrust pastry (store-bought or homemade)
- 2 tbsp Unsweetened plant-based milk (for brushing)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 200°C (390°F).
In a large skillet over medium heat, melt the vegan butter. Add the chopped onion and sauté for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
Add the chopped seitan to the skillet and cook for 3-4 minutes, stirring to combine.
Sprinkle the flour over the mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring continuously to create a smooth gravy. Add the soy sauce, smoked paprika, dried thyme, salt, and black pepper. Simmer for 5-7 minutes, allowing the gravy to thicken slightly.
Remove the skillet from heat and stir in the vegan shredded cheese until it melts into the mixture.
Roll out half of the vegan shortcrust pastry and line a 9-inch pie dish, pressing it gently into the edges. Trim any excess pastry hanging over the sides.
Spoon the vegan steak and cheese filling evenly into the pie crust.
Roll out the remaining pastry and place it over the top of the pie. Trim the edges and crimp the sides to seal. Cut a few small slits in the top crust to release steam.
Brush the top of the pie with plant-based milk for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and crispy.
Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.7 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 552 mg | 12% | |
*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.
