Here is honestly one of the BEST pie fillings that you will ever make, but it’s completely vegan.

Replicating your traditional Australia pie, this recipe utilises mushrooms, pepper and plant based mince.

You must try this delicious Pepper No-Beef Pies

INGREDIENTS

Pepper No-Beef Pies

• 2 cups Textured Vegetable Protein

• 2 cups boiling water (for soaking TVP)

• 1 brown onion, diced

• 1 cup button mushrooms, diced

• 2 tbsp plain flour

• 2 cup vegetable stock

• 2 tbsp tomato paste

• 1 tsp black pepper

• 3 sheets puff pastry

METHOD

◾Rehydrate Textured Vegetable Protein by gently combining it with boiling water in a heatproof bowl. Let it soak for 5-10 minutes until it achieves a minced texture.

◾Add diced onion to frypan with oil and saute.

◾ Add mushrooms, rehydrated TVP and plain flour, cooking until TVP is lightly browned

◾ Meanwhile, stir together stock, tomato paste and pepper. Once combined, pour over mixture in fry pan. Cook until sauce begins to boil, and then reduce heat and stir until sauce thickens

◾ Cut thawed puff pastry to desired size and spoon mixture into pies. Cook pies as per pie maker instructions, or alternatively use a prepared muffin tray for pies and cook in oven for between 25-30 minutes or until puff pastry is golden