VEGAN RECIPE-ASIA
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)
Ingredients:
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
Instructions:
Preparing the Pastry:
- In a large mixing bowl, combine the flour and salt.
- Add the cold vegan butter cubes to the flour mixture.
- Use a pastry cutter or your fingers to work the butter into the flour until you have a crumbly texture.
- Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preparing the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the chopped mushrooms, carrots, and celery to the skillet. Sauté until the vegetables start to soften.
- Mix in the thyme and rosemary leaves.
- Incorporate the cooked lentils and rehydrated TVP into the skillet, stirring well to combine with the vegetables.
- Add the tomato paste and soy sauce, and mix until everything is evenly coated.
- 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.
- Season the filling with salt and pepper to taste. Remove the skillet from the heat and let the filling cool slightly.
Assembling and Baking:
- Preheat your oven to 375°F (190°C).
- Divide the chilled pastry dough into two portions, one slightly larger than the other.
- Roll out the larger portion of dough on a lightly floured surface to fit the bottom and sides of a pie dish.
- Carefully transfer the rolled-out dough to the pie dish and press it gently into the bottom and sides.
- Spoon the cooled filling into the pie crust, spreading it evenly.
- Roll out the remaining portion of dough to create the pie’s top crust.
- Place the rolled-out dough over the filling and trim any excess dough hanging over the edges.
- Press the edges of the top and bottom crusts together to seal the pie.
- Create a small slit or decorative pattern on the top crust to allow steam to escape while baking.
- If desired, brush the top crust with a thin layer of plant-based milk to promote browning.
- Place the pie dish on a baking sheet to catch any potential spills.
- 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.
- 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.