📖 Recipe
Vegan Mushroom Bourguignon Pie
A delicious vegan pie made with rich Mushroom Bourguinon as a filling.
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the Bourguignon
- 3 tablespoon olive oil
- 600 g (8½ cups) chestnut / button / wild mushrooms We used a mix of chestnut and wild mushrooms. (Shitake Chantarelle or Enoki mushrooms are particularly delicious)
- 250 g (1 cup) smoked tofu / tofu facon (or make your own - recipe below, chopped into pieces (optional - can just use mushrooms if preferred))
- 1 medium white onion (chopped)
- 2 medium carrots peeled (chopped)
- 6 garlic cloves (crushed or minced finely)
- 2 tablespoon thyme dried or fresh
- 3 bay leaves
- 2 cloves
- 2 teaspoon smoked paprika
- 3 drops liquid smoke (or an extra teaspoon of smoked paprika)
- 470 ml (2 cups) vegetable stock
- 60 ml (¼ cup) tamari (or soy sauce)
- 1 tablespoon tomato paste
- 40 g (¼ cup) corn starch (this is to thicken the sauce- you could use plain flour if you like! )
- 700 ml (3 cups) vegan red wine ( )
- Salt and pepper
For the Pie Crust
- 400 g (3 cups) plain flour
- 135 g (½ cup) neutral coconut oil or vegan butter substitute
- 1 teaspoon baking powder
- 200 ml (0.85 cups) plant milk oat or soy is best
- 1 teaspoon salt
Instructions
To make the Bourguignon
- Prepare the tofu. Chop into pieces and fry in olive oil first so they are crispy on the outside.
- In a flame-proof heavy casserole dish, heat up the olive oil.
- Add the onions and carrots, and cook until they are softened.
- Add the garlic, cloves, salt, pepper, bay leaves, smoked paprika and thyme. Then add salt and pepper. Cook for a few minutes.
- Add the red wine. Cook for 10 minutes, allowing it to reduce a bit.
- Add the tomato paste, tamari, vegetable stock and liquid smoke. Whisk in the flour.
- Chop the mushrooms finely and add to the dish.
- Leave covered to simmer on a slow heat for at least 2 hours. This will allow all the flavours to build and mellow.
- Leave to cool completely. Preferable overnight.
To make the Pie & Crust
- Melt the coconut oil and mix together with the plant milk (you want it to be slightly warm)
- Mix the baking powder & salt in with the flour.
- Slowly add the oil & plant milk to the flour and mix together to form a soft ball of dough.
- Knead it together then put in the fridge to cool.
- NB: leave in the fridge for around half an hour. If you leave it for longer it will be hard to work with. If that happens, leave it out for 10-15 mins until it warms up a bit!
- Roll out the dough on a floured surface.
- If you are making the pie with a bottom, set aside enough dough to make the pastry lid.
- If doing a pie bottom: Roll out the dough so it is large enough to fit over your pie dish with plenty left over.
- Fit the dough into the pastry dish, making sure there are no holes. Leave a little over the edges as the crust will shrink when pre-cooking it.
- Add a layer of baking paper over the top of the pie crust and put pastry beans on top to prevent the pie crust bubbling up as it cooks.
- Put into a moderate (180°C / 350°F / Gas Mark 4) oven for about 20 mins to cook the crust through. You might want to put foil over the edges to prevent them burning.
- Once crisp, take from out of the oven & get ready to fill and top it.
- If you are making just the pastry lid, ignore the how to do the bottom bit & start here!
- Roll out the pastry to generously cover the top of the pie dish.
- Cut some shapes out to let the steam escape (I used dinky little stars!)
- Fill the pie dish with the bourguignon.
- Lay the pastry over the pie, and crimp the crust with your fingers to create a seal. Decorate with bits of left over pastry (Especially useful if you have some uneven bits to cover up!).
- Brush with a mix of plant milk & oil. I added a teensy bit of turmeric for a lovely glossy yellow colour.
- Put in the oven for approximately 25 minutes, until crispy. Watch the edges don't burn!
- Serve as part of a celebration meal!
Nutrition
Calories: 750kcalCarbohydrates: 79gProtein: 16gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 843mgPotassium: 809mgFiber: 5gSugar: 12gVitamin A: 4184IUVitamin C: 13mgCalcium: 197mgIron: 6mg
Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
Jeff Farrow says
Very good, my family loved it!