'We all have my dreams, mine is to be known as the girl who makes lots of pies'
Preparation time: 20 minutes
Cooking time: 50 minutes
- 1 large onion
- 2 cloves of garlic
- ½ a cup of nutritional yeast
- 1 tablespoon of mustard seeds
- ¼ of a cup of white cooking wine
- ½ of a cup of peas
- 1 carrot
- 1 parsnip
- 2 sweet potatoes
- ½ a cup of soy milk
- 2 stalks of celery
- 1 cup of grated vegan cheese
- Salt and pepper to taste
- 1 teaspoon of dried basil
- 1 teaspoon of dried rosemary
- 1 tablespoon of vegan butter
- 1 teaspoon of sugar
- Vegan shortcrust pastry
Nutritional value per serving:
- Calories, kcal 643.6
- Fat, g 36.6
- Saturates, g 17.1
- Carbs, g 74.1
- Sugars, g 12.8
- Fibre, g 10.8
- Protein, g 15.2
- Sodium, g 1.045
- Firstly, peel the carrot, parsnip, and the sweet potatoes.
- Next, chop all the veggies, except the sweet potatoes, into small chunks of similar sizes. Cut the sweet potatoes into inch long chunks.
- Now, pop the sweet potato chunks into a pan and boil.
- Next, add the mustard seeds into a pan with an oil of your choice cooking until browned.
- Add the onions and celery, along with some salt and pepper and the sugar, cooking until the onions brown.
- Then, add the rest of the vegetable and continue to cook on a medium heat for about 5 minutes.
- Now, add the rest of the ingredients to the pan minus the cooking wine and mix.
- When mixed, add the wine slowly while mixing throughout.
- Cook for about 20 minutes, continually checking. When the sweet potatoes are cooked and the sauce is thick, set aside.
- Next, roll out the pastry and lay into a pie tin, then add the mixture and pop on a pastry lid. Glaze with vegan milk and prick with a fork.
- Now, add to a pre-heated oven at gas mark 6, and cook for 20 minutes or until the pie looks golden.
- Finally, serve and enjoy!
- As always add salt and pepper throughout.
- This is a Sunday dinner type dish, as it takes quite a bit of time to cook.
- I recommend Sainsbury’s caramelised vegan cheese, as always.