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Ale, Mustard and Winter Vegetable Pie
Ale, Mustard and Winter Vegetable Pie is a vegan pie. It is typically enjoyed in autumn and winter.
Ingredients
- potato, chopped1
- parsnip, chopped1/2
- small turnip or rutabaga, small, chopped1/2
- soy margarine, soy1 tbsp
- olive oil1 tbsp
- garlic, crushed2 clove
- carrot, finely diced1
- parsnip, diced1/2
- leek, cut into fine rings1
- mushroom, sliced5
- dried TVP (textured vegetable protein), dried1/4–1/2 cup
- Marmite or Vegemite1/2 tbsp
- boiling water, ¾ cup200 ml
- flour, heaped2 tbsp
- wholegrain mustard, heaped; try a green peppercorn mustard, if available2 tbsp
- rich, dark ale, ¾ cup; try a nice Porter200 ml
- black pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Drop the potato, turnip or rutabaga, and ½ parsnip in a saucepan of rapidly boiling water.
Bring back to the boil, and simmer until potato is soft (about 20 minutes).
When cooked, drain off the water, add the margarine, and mash until creamy smooth.
Set aside.
Reconstitute the TVP by mixing the TVP, boiling water and marmite. Let sit.
Put olive oil in a saucepan over medium heat, then add the leek, garlic and carrot and ½ parsnip. Sauté until the carrot is soft.
Add the mushrooms and cook a minute or two more.
Add the flour and stir like mad for a solid 30 seconds. Still stirring, add the TVP and its soaking broth to soak up the flour and thicken.
Add the mustard, ale and some black pepper. Stir to mix all very well. Simmer for about 10 minutes to thicken the sauce.
Pour into a casserole dish, top with the potato/rutabaga/parsnip mash, and smooth the top.
Bake at 180°C (350°F) for 20 to 30 minutes or until top is beginning to brown.
Remove from oven, let rest a minute, then serve.