Ingredients with Measurements:
- 2 cups of vegan beef-style chunks
- 1 cup of chopped mushrooms
- 1 cup of chopped onions
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of chopped potatoes
- 1 cup of vegetable broth
- 1 tablespoon of tomato paste
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 sheets of vegan puff pastry
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, sauté the vegan beef-style chunks until browned. Remove from the skillet and set aside.
3. In the same skillet, sauté the mushrooms, onions, carrots, celery, and potatoes until softened.
4. Add the vegetable broth, tomato paste, soy sauce, cornstarch, thyme, rosemary, salt, and black pepper to the skillet. Stir well and bring to a simmer.
5. Add the vegan beef-style chunks back to the skillet and stir to combine.
6. Transfer the mixture to the pie dish.
7. Roll out the puff pastry sheets on a floured surface and place one sheet on top of the pie dish. Trim the edges and brush with water.
8. Place the second sheet of puff pastry on top of the first sheet. Trim the edges and brush with water.
9. Cut a few slits in the top of the puff pastry to allow steam to escape.
10. Bake in the preheated oven for 35-40 minutes, or until the puff pastry is golden brown and crispy.
11. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 17g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 720mg
Carbohydrates: 41g
Fiber: 4g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Vegan beef-style chunks can be substituted with seitan or tofu.
- Mushroom can be substituted with eggplant or zucchini.
- Vegetable broth can be substituted with mushroom broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add peas or corn to the filling for extra vegetables.
- Use different herbs and spices, such as sage or paprika, to change the flavor profile.
- Make individual pies by using ramekins instead of a pie dish.
Tips and tricks:
- Make sure to brush the puff pastry with water before placing the second sheet on top to help them stick together.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad or roasted vegetables.
- Cut the pie into slices and garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a glass of red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes.
- Side salad with mixed greens, cherry tomatoes, and balsamic vinaigrette.
Troubleshooting advice:
- If the puff pastry is not browning evenly, rotate the pie dish halfway through baking.
- If the filling is too thick, add more vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the pie to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Steak and kidney pie is a traditional British dish that dates back to the 19th century. It was originally made with beef steak and kidneys, but this vegan version uses plant-based ingredients.
Flavor profiles:
- This vegan steak and kidney pie has a savory and hearty flavor profile, with notes of thyme and rosemary.
Serving suggestions:
- Serve the pie hot and fresh out of the oven for the best flavor and texture.
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