Vegan Savoury Pie - by Princess E !

Hello  again!  Today we are going to make vegan savoury pie. It is suitable for vegans, people who can't have dairy, egg, or soya due to allergies. If you substitute the Quorn for something else you can eat, it can be made gluten free.

Ingredients:-

• 2 tbsp olive oil
• 1 bag of vegan Quorn pieces
• 200g of sliced mushrooms
• 1 large red onion
• 1 big squeeze of garlic puree
• 50g  of dairy free butter alternative
• 2 tbsp flour
• 200ml of vegetable stock
• 300ml of oat milk
• large pinch of nutmeg
• pinch of salt
• pinch of pepper
• 400-500g shortcrust pastry that is suitable to your allergy requirements - ready rolled works, if you can find a suitable one near you.

1. Get Mummy or Daddy to heat the oil in a saucepan, and add the Quorn and mushrooms on a low heat.
2. Once the mushrooms start getting smaller, add  the chopped onion and a big squeeze of garlic.
3. Cook for a couple more minutes and then put it on the side while you do the next bit.
4. Melt the dairy free butter in a different saucepan and add the flour. Keep stirring for a few minutes until it forms a paste like in my first photo.
5. Make up the vegetable stock in a jug, and add the oat milk.
6. Add the salt, pepper and nutmeg to the liquid in the jug.
7. Slowly, add the liquid to the paste you made, and whisk it for a few minutes until it gets thicker, like  my second photo.
8. Then add the liquid to the Quorn mixture and stir over a medium heat for a few minutes, like in my third photo.
9. Next roll out the pastry, turn your pie dish upside down and push it into the pastry, to make the shape for the pie lid.
10. Add your mixture to the pie dish, and then place the pastry lid on top of your pie.
11. Then you can decorate the pie, but you then have cook it for 30-35 minutes in a pre-warmed oven.
12. Hope you enjoy it!

(Allergy Mummy here, again. The pie needs to be cooked at around 180-190 degrees, if it's in a fan oven. Princess E has done her very best to keep as many allergens out of this recipe, which is why she has been vague on some ingredients. For example, vegetable stock often contains celery, and Princess E is allergic to celery too. It is best to use one that is a light stock, and suitable for your own allergy needs. Princess E is anaphylactic to soya, and I am vegan, so we used the new Vegan Quorn pieces. If you are allergic to gluten, you could replace this with some other vegetables or soya, if you are able to eat it, and use gluten free pastry and flour. Also, pay attention to the oat milk, as some contains gluten).