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Vegan Mushroom Pie

Vegan Mushroom Pie

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Short Crust Pastry:

225g plain flour

pinch salt

100g vegan margarine

2 1/2 tbsp cold water

Put the salt and flour in a food processor and, while on low-speed, add the margarine. Once all the margarine has been put into the machine, slowly add the water then increase the speed of the food processor to full. Stop when the dough has begun to form a ball.

Remove the dough from the machine and knead lightly for 30 seconds to form a smooth ball. Cover and refrigerate while you prepare the filling.

Mushroom Filling:

500g mushrooms, sliced or quartered

1 medium onion, diced

1 tbsp olive oil

1 clove garlic, finely chopped

1 bay leaf

1 tsp dried mixed herbs (or fresh herb of choice)

100ml plant milk of choice

1 tbsp plain flour

250ml vegetable stock

Heat the oil in a pan and add the onion. Cook until onions are translucent. Add the garlic and cook for a further minute or two before putting the mushrooms in the pan along with the bay leaf and mixed herbs (if you are adding anything else to the filling, chicken style pieces and such, do so now).

Stir often until the mushrooms start to release their water. Sprinkle in the flour and mix thoroughly then add the vegetable stock while continuing to stir.

Keep stirring until the sauce starts to thicken and add the milk. Continue to cook for 5 minutes.

Turn off the heat and allow the filling to cool completely. Remove the bay leaf.

This one also has chicken style pieces in the filling

This one also has chicken style pieces in the filling

Preheat your oven to Gas 5 and lightly grease your pie dish.

Take the pastry out of the fridge and unwrap on a lightly floured surface. Cut the pastry in half and roll out one piece to cover the bottom of your pie dish. Pour the cooled filling into the centre of the pastry. Roll out the other piece of pastry to form the lid of your pie. Press the edge of the pastry to seal, a fork comes in handy for this, and trip the excess pastry. Poke a couple of holes in the top and brush with a little milk. Put into the oven to cook for 20-30 minutes, until the crust is crispy and golden.

Enjoy!

Vegan Custard Doughnuts

Those of you living in the UK know that the Co-op sells vegan doughnuts in their bakery. I know for definite (at the time of writing this) that both the jam filled and the custard filled are sfv and delicious! Unfortunately, they are so good that they are like gold dust unless you get there at opening time to snag them (especially the custard ones, damn it!). After several failed attempts to grab a bag of those custard filled pieces of heaven I decided to see if I could make my own. I have made cinnamon ring doughnuts before so knew the basic dough recipe I have would work just fine, but could I make the custard and get it into the doughnut?

Let’s start with a basic doughnut recipe:

Small Vegan Doughnuts

40g Vegan Margarine

170ml plant milk

¼ tsp salt

1 tbsp vanilla extract

340g self-raising flour

7g dried fast active yeast

Vegetable oil for frying

 

Melt the margarine over a low heat then add the milk, salt, sugar, and vanilla before removing from the heat to cool slightly.

In a bowl mix the flour and yeast then add the cooled (but not cold) margarine mixture.

Stir with a metal spoon until it starts to combine then work with your hands to form a ball. Knead on a lightly floured surface for 10-15 minutes.

Place the dough back into the bowl and loosely cover and leave to rise in a warm place for about an hour (or until the dough has doubled in size).

Roll out the dough so it is about 1-1.5cm thick and cut out 15 circles with a 2.25” (5.5cm) cutter.

Lightly cover again and leave in a warm place for a further hour to rise again.

In a deep frying pan (or deep-fat fryer) heat the oil to about 160°C/325°F, or until a small bit of dough dropped into the oil turns golden in about 15 seconds.

Fry the doughnuts in small batches until golden brown on both sides. Remove from the oil and place on a wire rack to drain.

 

So now we have the doughnuts it’s time to think about the custard. I love vanilla custard and so I thought I could use my vanilla custard recipe and just make it slightly thicker than usual. Removing half a cup of the vegan milk from the recipe gets the correct thickness so, once cooked, put a piece of grease-proof paper over the top to prevent a skin from forming and leave to cool.

If you want to take a short cut with the custard then Birds Original Custard Powder is sfv so just make up a half batch (or a full one if you have some bananas for bananas and custard) and leave to cool with a grease-proof paper hat on as above.

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Once everything has cooled things get messy. Filling the doughnuts takes practice. You need a piping bag/syringe with a filling nozzle. Fill the bag/syringe with the custard and push the end of the nozzle into each doughnut in turn, filling the middles. Sounds easy but I had a few messy starts:

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Once filled then top with icing or dust with icing sugar and serve!

Custard Doughnuts Vegan

These do need to be eaten the same day or you can freeze them.

Defrost frozen doughnuts and microwave for 15-30 seconds depending on your microwave for a soft warm doughnut. Enjoy!

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