Welcome to part to of my vegan christmas recipe series! Today I’m making vegan steak pie with mushrooms and gravy. It might so unusual, but trust me, this is a crowd pleaser and perfect for your Christmas dinners or holiday parties! Hope you enjoy! Full recipe below.
Vegan Steak Pie with Mushrooms
3.5 cups all purpose flour
1 tsp baking powder
1 cup vegan butter
2 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
1/3 cup water, plus a few extra table spoons if needed
Combine flour, baking powder, rosemary, salt and pepper in a bowl. Then add cold vegan butter and use a fork or pastry cutter to combine. Mix until totally combined and crumbly.
Add water and form into a ball. Add one tablespoon of additional water at a time if needed.
Divide dough in half and the first half in a thin, even layer.
Transfer to pie dish and poke holes in the bottom with a fork.
Bake at 375 for 15 minutes.
1 pint mushrooms, sliced
2 garlic cloves
2 bags (8 pieces) of Gardein meatless meatloaf
Sautee mushrooms and garlic with a bit of water or oil until brown. Drain any excess water.
Cut meatloaf into bite-sized chunks and add to pie crust. Halfway through, layer on mushrooms, and then finish with the remaining meatloaf.
Vegan Gravy Recipe
2 tbsp vegan butter
3 tbsp flour
1/2 tsp dried mustard
1/2 tsp garlic powder
1 tsp onion powder
2.5 cups low-sodium veggie broth
2 tbsp low-sodium soy sauce
sprig of sage, rosemary, and thyme
black pepper to taste
Melt butter in sauce pan. Add flour and stir. Gradually add in veggie broth while stirring constantly to avoid any lumps.
Add in remaining ingredients and let simmer for 20 minutes on low.
Pour gravy over top.
Reserve a small ball of dough to add a pretty shape to the top of the pie later on an roll remaining dough into a thin layer. You want it to be a bigger circle than the pie dish so you can create a crust.
Transfer remaining pie crust onto pie. Gather excess dough around the rim and press gently with a fork to create a pretty design for the crust.
Then roll remaining ball of dough into a thin layer and use a cookie cutter to cut a pretty shape for the top of the pie.
Brush with melted vegan butter if desired and bake at 375 for40-45 minutes or until golden brown and flakey.
Serve warm with vegan scalloped potatoes and green beans!
Recipe here: https://www.youtube.com/watch?v=EPX18p-G7wk
Vegan Ginger Snap Cookies: https://www.youtube.com/watch?v=jor3aMAOTKE
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