Vegan Mushroom Bourguignon Pie
A delicious vegan pie made with rich Mushroom Bourguinon as a filling.
Servings: 6
Calories: 750kcal
Ingredients
For the Bourguignon
- 3 tablespoon olive oil
- 600 g chestnut / button / wild mushrooms We used a mix of chestnut and wild mushrooms. Shitake Chantarelle or Enoki mushrooms are particularly delicious
- 250 g 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 vegetable stock
- 60 ml tamari or soy sauce
- 1 tablespoon tomato paste
- 40 g corn starch this is to thicken the sauce- you could use plain flour if you like!
- 700 ml vegan red wine
- Salt and pepper
For the Pie Crust
- 400 g plain flour
- 135 g neutral coconut oil or vegan butter substitute
- 1 teaspoon baking powder
- 200 ml 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: 750kcal | Carbohydrates: 79g | Protein: 16g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 843mg | Potassium: 809mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4184IU | Vitamin C: 13mg | Calcium: 197mg | Iron: 6mg