This pie came into being when we purchased some new vegan products on a trip to Canberra.
Ingredients:
1- 1/2 cups of TVP beef chunks (soaked for a few hours in a soy sauce water solution, you can add garlic or other things too. After soaking, slice into strips)
1 slice of vegan 'ham'
gravy powder
garlic
ginger
mushroom, sliced
1 onion, diced
a little olive oil
1 potato, boiled and mashed (I use a little rice milk, marge and some chives)
1 sheet of shortcrust pastry (You'll love Coles is vegan)
Some breadcrumbs
Extra oil for drizzling
Method:
Add the oil and onion to a pan and saute until the onion is soft
add the mushrooms, garlic and ginger and saute until the mushrooms are almost cooked
add the beef and ham and fry for about one minute
Add enough gravy powder and mix in so that when you add the marinade from the 'beef' you have a thick gravy
Add any herbs you like, but don't add salt, the gravy mix and ham have more than enough!
Put this mix into an oven dish/pie plate that has had your pastry blind baked in
Cover with the potato
Sprinkle some breadcrumbs on the top and some oil (olive or sesame is good)
Bake in a 180-200C oven until the top is golden brown.
Serve with salad or steamed veg
(It was so good a meat eater didn't know until we told them!)
