Healthy Vegan Meat Pie
Healthy Vegan Meat Pie with an easy no roll olive oil whole wheat crust, and a savoury mushroom tofu 'meat' filling. This recipe makes 4 mini pies or 2 regular size pies.
Prep Time 15 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 20 minutes mins
Course dinner, Main Course
Cuisine American, Plant-Based, Vegan
Whole Wheat Press in Pan Crust
- 3 cups whole wheat flour
- 1 1/5 tsp salt
- 12 Tbsp extra virgin olive oil
- 6 Tbsp cold water must be cold water, not room temperature
Tofu Crumbles
- 2 Tbsp nutritional yeast
- 1 Tbsp melted vegan butter or oil
- 1 Tbsp soy sauce
- 1 block extra-firm tofu (12 oz)
Mushroom Filling
- 1 Tbsp vegan butter or oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 stock celery finely chopped
- 1 carrot finely chopped
- 16 oz mushrooms (454 grams) chopped
- 1 cup vegetable broth
- 3 Tbsp cornstarch
- 1/2 breadcrumbs in filling
- 1/2 breadcrumbs to top pies
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp black pepper
- 1/8 tsp ground clove
Whole Wheat Press in Pan Crust
Add flour and salt together in a medium bowl and mix.
In a smaller bowl, whisk the oil with the water until it becomes light in colour. Right away, pour the entire water/olive oil mixture into the bowl of flour. Stir with a fork until the flour is mixed in with the liquids.
Gather the dough together with your hands until it holds together. If more water is needed carefully add a teaspoon more water at a time. You do not want the dough to be too wet or it won't press together in the pan. (Your dough will be crumbly but it will come together when pressed in the pie pan).
Dump the dough evenly into 4 mini pie plates (or 2 regular size pie plates) and press gently until it covers the pan evenly.
Cover and place in refrigerator while making the pie filling.
Tofu Mushroom Pie Filling
Preheat oven to 350 F. Line a baking sheet with parchment paper,.
In a bowl add nutritional yeast, melted vegan butter, and soy sauce and mix together. Open and drain the tofu and break up to into crumbles with your hands into the bowl. Stir well ensuring all of the tofu is evenly coated in the seasoning mix.
Spread the tofu mixture evenly onto baking sheet. Bake for 35 - 40 minutes, stirring the tofu every now and then.
Set aside baked tofu crumble until it is ready to be added to the mushroom filling.
Mushroom Filling
While your tofu bakes, melt the vegan butter in a large skillet over medium-high heat and add the onion and garlic, and sauté 5 minutes until the onion turns translucent and begins to brown.
Add in the chopped mushrooms and continue to sauté until the mushrooms reduce in size, darken in colour, and begin to get juicy, approximately 5 - 10 minutes. Turn off the heat.
Whisk the cold vegetable broth and cornstarch together in a small bowl.
Pour the vegetable broth mixture over the mushrooms. Stir in the baked tofu crumbles, half the breadcrumbs, and all of the spices.
Assemble the Pies
Preheat oven to 400 F.
Divide the tofu mushroom mixture evenly into your 4 mini pie plates (or 2 regular pie plates).
Top the pies with the remaining half of the breadcrumbs.
Bake pies for 30 - 35 minutes.
Garnish with finely chopped parsley or herbs of choice and serve!
Keyword meat, meat pie, mushroom, Pie, pie filling, tofu, tourtiere