Asia Vegan Recipes

Vegan PIE-Vegan Aussie Meat Pie Recipe

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Introduction: Indulge in the flavors of Australia with a plant-based twist on the classic Aussie meat pie. This savory and comforting pie is made without any animal products, using a blend of hearty lentils, meaty mushrooms, and textured vegetable protein (TVP) to create a delicious and satisfying filling. Encased in a flaky pastry crust, this Vegan Aussie Meat Pie is perfect for any meal, from a casual lunch to a cozy dinner. Follow this detailed recipe to create a cruelty-free version of a beloved Aussie dish.

Tips before You Begin:

  • Prepare the pie dough in advance if you’re making it from scratch, or use store-bought vegan pastry dough for a quicker option.
  • You can customize the filling by adding your favorite vegetables, herbs, and seasonings to enhance the flavor.
  • If you prefer a spicier pie, add a dash of chili powder or red pepper flakes to the filling mixture.
  • This recipe makes enough for one large pie. You can also make individual mini pies using the same filling and dough.
  • For a golden-brown crust, brush the top of the pie with a plant-based milk (e.g., almond milk, soy milk) before baking.
  • Allow the pie to cool slightly before slicing, as this will help the filling set and make it easier to serve.

Cooking Time:

  • Preparation time: 30 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour 10 minutes
  • Yield: 1 large pie (6-8 servings)


For the Filling:

  • 1 cup green or brown lentils, cooked and drained
  • 1 cup textured vegetable protein (TVP), rehydrated according to package instructions
  • 1 cup mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 tablespoon olive oil
  • 1 teaspoon thyme leaves, dried or fresh
  • 1 teaspoon rosemary leaves, dried or fresh
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce or tamari
  • Salt and pepper to taste

For the Pastry:

  • 2 ½ cups all-purpose flour
  • 1 cup vegan butter, cold and cubed
  • ½ teaspoon salt
  • 6-8 tablespoons ice water


Preparing the Pastry:

  1. In a large mixing bowl, combine the flour and salt.
  2. Add the cold vegan butter cubes to the flour mixture.
  3. Use a pastry cutter or your fingers to work the butter into the flour until you have a crumbly texture.
  4. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
  5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling:

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onions and sauté until translucent.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes.
  4. Add the chopped mushrooms, carrots, and celery to the skillet. Sauté until the vegetables start to soften.
  5. Mix in the thyme and rosemary leaves.
  6. Incorporate the cooked lentils and rehydrated TVP into the skillet, stirring well to combine with the vegetables.
  7. Add the tomato paste and soy sauce, and mix until everything is evenly coated.
  8. Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10-15 minutes, or until the mixture thickens. If needed, you can add a bit more vegetable broth or water to achieve your desired consistency.
  9. Season the filling with salt and pepper to taste. Remove the skillet from the heat and let the filling cool slightly.

Assembling and Baking:

  1. Preheat your oven to 375°F (190°C).
  2. Divide the chilled pastry dough into two portions, one slightly larger than the other.
  3. Roll out the larger portion of dough on a lightly floured surface to fit the bottom and sides of a pie dish.
  4. Carefully transfer the rolled-out dough to the pie dish and press it gently into the bottom and sides.
  5. Spoon the cooled filling into the pie crust, spreading it evenly.
  6. Roll out the remaining portion of dough to create the pie’s top crust.
  7. Place the rolled-out dough over the filling and trim any excess dough hanging over the edges.
  8. Press the edges of the top and bottom crusts together to seal the pie.
  9. Create a small slit or decorative pattern on the top crust to allow steam to escape while baking.
  10. If desired, brush the top crust with a thin layer of plant-based milk to promote browning.
  11. Place the pie dish on a baking sheet to catch any potential spills.
  12. Bake the pie in the preheated oven for about 25-30 minutes, or until the crust is golden brown and the filling is heated through.
  13. Once baked, remove the pie from the oven and let it cool for 10-15 minutes before slicing and serving.

Enjoy your homemade Vegan Aussie Meat Pie with your favorite plant-based side dishes or a fresh salad.

This Vegan Aussie Meat Pie recipe captures the essence of a traditional Aussie favorite while offering a compassionate and delicious alternative. With a flaky pastry crust and a hearty, flavorful filling, this pie is sure to delight vegans and non-vegans alike.

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