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Barbecue Pie

Ingredients (use vegan versions):

* Baked beans (English-style), along with any other type of cooked beans you like
* Veggies {carrots, onions, mushrooms, leeks, courgettes/zucchini, sweet
* laying around except potatoes as they go on top)
* Barbecue sauce (any vegan brand)
* textured

- soy protein or soymince (optional) Potatoes (mashing tatties, not the nice little new ones, save those to roast)
- A bit of non-hydrogenated vegan margarine or oil
- salt, pepper
- Mint or other herbs (optional) Directions:

First off, I should mention that there are no set amounts in this recipe. Just use whatever you have handy. It’s good for using up leftovers. If you need starter amounts consider:

Ingredients (use vegan versions):

* One large onion
* Eight ounces/225g mushrooms (baby button ’shrooms are especially nice)
* One medium leek (careful, they’re strong)
* Two carrots, cut fine
* Kidney beans, butter beans, navy beans (the baked beans are a necessary ingredient)

Directions:

You should get the idea, just nice, medium amounts which will fill a deep pie dish. Remember to use enough potatoes to give it a good top layer of mash. I think we used around a pound of them, but don’t quote me. Anyway, on to the recipe, with suitable anecdotes.

Soon after I arrived in England this summer for an all-too-short visit, Stu decided to make a barbecue pie for me. First thing he got me to do (slavedriver was scrub and cube the unpeeled potatoes and set them boiling in lightly salted water. While those were slowly cooking we cut the veggies up into bite-sized pieces. Tiny mushrooms we kept whole (”Ooh! Baby shrooms! Cuuuuute…” *melting voice*adorable grin*little mushroom almost shoved up my nose*). Onion chopped, check. Mushrooms suitably tossed around, check. Stepped on cat, check (”MMROW!” “Well, don’t lay right behind me, Puss!”). At this point he pulled out his handy-dandy fry-pan, and set it on to heat. I usually realised that the leek was gritty and got to work separating the rings in a bowl of water to get it rinsed out.
Anyway, we heated a bit of oil in the pan, just enough to keep things from sticking, and began to cook the veggies. Onions (including leek) and mushrooms go in first, then carrots and other hard veggies. Let them soften a bit in the pan and add the baked beans, a can of sweetcorn, whatever other beans are handy, soymince or textured soy protein (HYDRATED!) if you want ‘em (”Ew…” “Quiet, Carnivore Boy.” “MMROWR!” “You too, Cat.”), and a LOT of barbecue sauce. See? Easy. Even the cat can help!
About the time the veggie-bean glop is about cooked through, test the potatoes. If a knife goes through them with no force, they’re ready to be mashed.
if you want ‘em (”Ew…” “Quiet, Carnivore Boy.” “MMROWR!” “You too, Cat.”), and a LOT of barbecue sauce. See? Easy. Even the cat can help!
About the time the veggie-bean glop is about cooked through, test the potatoes. If a knife goes through them with no force, they’re ready to be mashed. If the knife gets stuck a few millimetres in and produces sparks, that’s a rock. Take it out and try again. But, yeah, mash the tatties with a bit or marg/oil, maybe some soymilk if it’s too solid, and mix in some salt and pepper and maybe some basil or garlic or mint. Trust me, mint in potatoes, if you can get the right balance, is fantastic. (*prideful look from Stu* “I’m SO good.” “Yes you are, hon. Your beans are burning.”) Get the bean goop off the flame before it manages to burn or bubble AALLLLL over the stove. Dump it in a deep pie dish or similar deep oven-safe dish. Make sure the oven is heated to 200C/400F. Now, let Stu be artistic and spread the mash over the veg mix until he’s covered it with decourative fork furrows and quite possibly his name. (”See? It’s my name! I’m so great.” “BARK!” “Oh, no, not the dog too…”) Bung it in the oven for maybe half an hour until the tatties start turning brown and the pie is hot through. Use this time to give your cooking partner a shoulder rub, or shut up the small and deafening dog
Take the pie out of the oven, let Stu panic over the burn on your hand and spoil you for a while, cut great bits from the pie, and munch on it in front of the TV. (”No… not ‘Neighbours’… NO!!!!!!!!!!!” *cue terrifying theme song*) Follow up dinner with getting Cat out of the rest of the pie, cleaning up, and rejoicing as the soaps go off.

Serves: 2 - 4

Preparation time: about an hour and a half

Not a Pizza Pie

Ingredients (use vegan versions):

* salt
* 1 1/2 cup flour
* 6-8 tablespoon vegan soymilk
* 6 tablespoon soy non-hydrogenated vegan margarine (or olive or canola oil)
* 1 bunch of kale
* 2 tomatoes
* 3 leeks
* nutritional yeast
* lots of herbs
* olive oil

for sauteing Directions:

Crust: cut in oil or margarine into the flour. when it resembles coarse vegan bread crumbs add soy milk slowly. form into a dough ball, wrap with plastic and stick it in the fridge.

While crust is chilling, slice and saute leeks until caramelized. Place in a bowl and set aside. Next saute kale until it has shrunk to nearly half of its size. Leave it in the skillet and turn burner off. Crumble tofu in bowl and add 1 tbsp nutritional yeast and lots of savory herbs of your choice (thyme, dill, oregano, cumin, ginger, everything). Mix around with a fork.

Preheat oven to 350. Take dough out from fridge. Place on big floured surface and roll it out until it is about 1/4 inch thick and really round and big. Put it in a pie or tart pan.

To assemble: First put the caramelized leeks on the bottom. Use about 1/4 of the tofu spread on top of the leeks and spread with a knife. Then add the kale. A nice, big, green layer. Use all of it. Spread remaining tofu mixture on top of kale with knife. Slice tomatoes and put around in a pretty fashion. Sprinkle with nutritional yeast, salt, and pepper. Bake for 30 - 45 minutes.

Serves: 8

Preparation time: 1 1/2 hours

Quick and Easy Shepherds Pie

Ingredients (use vegan versions):

* 3 or 4 large potatoes, sliced and boiled
* unflavored vegan soymilk
* non-hydrogenated vegan margarine
* 2 cups frozen peas and carrots, thawed and nuked for a couple of minutes.
* 2 or 3 vegan Boca Burgers, thawed
* 1 can mushroom

- gravy, or you can use a vegan brown gravy mix, prepared, of course. flavorings like vegan Worcestershire sauce, nutmeg, soy , etc.
- soy cheese (if you must)
- 1 large onion, chopped
- 2 teaspoon oil Directions:

Amounts and times in this recipe are approximate. Also, the instructions seem long, but it really goes fast for a multi- step casserole dish.

If you can find the packages of pre-crumbled Boca product, use that since it’s more economical than prepackaged Boca patties. However, I think that Boca stuff tastes better than other pre-packaged ground beef substitutes, which have a metallic sort of taste to me, and are less digestible than Bocas. So I use the patties if I can’t find the packages. Anyway…..

While the potatoes are boiling, saute the onion in oil in a large pan until the onions are soft. Crumble up the boca burger patties, add them to the pan, and saute for a few minutes more. Add the peas and carrots. Make sure the peas and carrots are soft enough, because they won’t cook much more in the oven. Now, add the mushroom or brown gravy and seasonings to suit you. You definitely don’t want the filling to be bland. Simmer the filling for 5-10 minutes.

Meanwhile, if the potatoes are done, drain and mash them up with soymilk and a good amount of vegan margarine. Add salt and pepper if you like.

Pour the filling, which should be pretty thick and semi- dry, not soupy, into a pan and cover with the mashed potatoes. This should be about enough for a square cake pan. Now bake it for at least 30 minutes at 375 degrees, until the potatoes are a little brown on top.

If you think it’s going to boil over during the baking, put that old blackened warped cookie sheet (you know, the one you’ve been meaning to throw out, but it makes such good baked steak fries you can’t bring yourself to do it) under the pan. If you are using shredded soy cheese, sprinkle some on top during the last 10-15 minutes of baking.

This is good enough to serve (casually) to your veggie- friendly meat-eater friends, but test it once or twice, to get your amounts and seasonings right, before serving it to company.

Serves: 4

Preparation time: about an hour

Polenta Tamale Pie

Ingredients (use vegan versions):

* 1 lb. ground soy meat (I used SmartGround taco/burrito seasoned)
* 1 16 oz. jar salsa
* 1 15 oz. can black beans, rinsed
* 6 oz. (~half a can) vegetable broth
* 1/2 cup cilantro, chopped
* 1 1 lb. roll prepared polenta, sliced into 1/3″

- thick rounds 12 oz. soy cheese (I used Soya-Kaas Mexi-Kaas)
- cayenne pepper, ground cumin and garlic salt, to taste
- safflower oil, for sauteing Directions:

Defrost and saute soy meat in a bit of safflower oil for around 5 minutes or until heated through over medium heat. Add salsa, black beans, broth, cayenne, cumin, garlic salt and half of the cilantro and simmer until mixture thickens.

Oil 9″x9″ glass baking dish. Place approximately 1/3 of polenta in bottom of dish. Cover with 1/3 of soy meat mixture and then 1/3 of soy cheese. Repeat layering twice more (at least this is what I ended up with - a total of 3 layers), top with remaining cilantro and bake for 40 minutes at 350F.

You may choose to broil for 30 seconds or so in order to crispify top layer of soy cheese. Serve with a light salad. Yum. Very tasty.

Serves: 6

Preparation time: 45 minutes - 1 hour

My Favorite Vegan Tourtiere

Ingredients (use vegan versions):

* 1/2 cup of raw millet, rinsed
* 2 tablespoon olive oil
* 1/2 teaspoon cinnamon
* 1 onion, finely chopped
* 2 cloves garlic, finely chopped
* 1 cup sliced mushrooms
* 1/2 cup sunflower seeds, whole or ground

- 1/2 cup oat flakes
- 4 tablespoon tamari
- 2 tablespoon nutritional yeast
- 1 teaspoon each – thyme, basil, parsley, and sage
- 1/4 teaspoon cloves or allspice
- pinch of cayenne
- 1 cup vegetable broth
- 2 crust pastry Directions:

Combine rinsed millet with 1 cup of water in a medium-sized saucepan and heat to boiling. Reduce heat to minimum, and cook until millet has absorbed all the water, about 20 minutes. Remove from heat and let millet stand, covered, 10 minutes.

In large frying pan, sauté onion and garlic in the olive oil until onion is translucent. Add mushrooms, and cook for an additional 5 minutes. Add oat flakes, cooked millet, sunflower seeds, spices, tamari, nutritional yeast and vegetable broth, and combine well.

Pour the mixture into a pie shell and cover with second layer of pastry. Bake at 350 degrees for approximately 25 minutes, or until the crust is nicely browned.

Served great with your own veggy gravy!

Serves: 8

Preparation time: 1 hour

Meatless Hamburger Dinner Pie

Ingredients (use vegan versions):

* about 5 or six potatoes
* vegan cheddar or mozzarella cheese
* fresh broccoli
* 6-8 Boca Burger patties (meatless burger substitute)
* 1/2 cup ketchup
* salt and pepper
* 2 teaspoons chopped garlic
* 1 cup chopped white onion

Directions:

Grill
Boca Burger patties and break apart so it looks all ground up. Add ketchup, garlic, onions and seasoning.

Cook broccoli until soft.

Boil and mash potatoes with some soy milk and soy butter and garlic salt.

Spread soy meat mixture in a glass baking dish. Spread cooked Broccoli over soy meat mixture. Spread mashed potatoes over the broccoli. Cover potatoes with vegan cheese.

Bake at 300 degrees for about 25 mins.

A really good potato pie dish for dinner!

Serves: 6

Preparation time: 45 min

Quiche

Ingredients (use vegan versions):

* 1 cup whole wheat pastry flour
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup non-hydrogenated vegan margarine
* 2 tablespoons cold water
* 1/2 teaspoon vanilla
* 1 package frozen spinach or 1 bunch fresh
* 3/4 package

- firm tofu (play with the quantity) 1 to 1 1/2 cups of vegan soymilk
- 3/4 package frozen corn, or it’s fresh equivalent
- onion medium sized, portabello mushroom (optional, but yummy)
- oregano, sage
- salt and pepper Directions:

Mix the first 6 ingredients to form a pastry dough. This doesn’t roll well, but it makes a great pie crust. Once it’s mixed well, pat evenly into a greased pie pan and bake at 350 degrees for ten minutes. Prick the bottom before putting in the oven.

Saute the onions, finely chopped. Add the portabello mushroom, thinly sliced when the onions are transparent. Add plenty of oregano, enough salt and a good quantity of pepper. (I sprinkled some curry powder and added a teaspoon of vegan Worcestershire sauce for the heck of it). Then add the spinach.. you can also add some pine nuts/walnuts for an interesting texture and flavour.

Remember to take the crust out of the oven. In a blender, add the soymilk, tofu (crumbled a bit) and the corn and blend into a thick puree/paste. Play with the quantities to get it to a consistency a little thicker than cake batter. Stir this into the veggie mix and taste for flavours (to get the traditional yellowish egg yolk colour, add some turmeric). Add this to the pie crust and bake at 350 for 30-35 minutes. Note* I like more filling than pie crust, so I tend to “overfill”. Reduce quantity of spinach and the rest if you want… serve hot.

Serves: 4

Preparation time: 1 hour

Vegetable Seitan Pot Pie

Ingredients (use vegan versions):

* two 9″ pie crusts (one for the top, one for the bottom)
* 1 tablespoon non-hydrogenated vegan margarine
* 1 small onion, chopped
* 3 ribs celery, chopped
* 2 carrots, peeled and sliced
* 1/2 cup frozen peas, thawed
* 1/2 cup frozen

- corn, thawed 1 8-ounce package seitan , cut into 1/2-inch pieces
- 1 envelope vegetarian brown gravy mix
- 1/2 teaspoon rosemary, ground in a mortar and pestle Directions:

(1) Preheat the oven to 350 degrees Fahrenheit.

(2) Press one of the pie crusts into a pie pan, flute the edges, poke holes in the bottom and pre-bake for about 10 minutes.

(3) Melt the margarine in a medium saucepan, over medium heat. Add the onions, celery and carrots and cook until the onions are soft, about 10 minutes. (If you decide to use oil instead of margarine, sprinkle the vegetables with a pinch of salt while they are cooking.) Add the peas, corn and seitan, stir and remove from the heat.

(4) As the vegetables are cooking, prepare the gravy as directed on the package, and add the rosemary. (You might be able to find gravy that already has rosemary in it, which is ideal. You’d obviously not need to add any rosemary to that.)

(5) When the gravy is done, pour it over the vegetables and seitan. Pour this mixture into the pie crust. Place the other pie crust atop the pie, cut off any crust that hangs over the edge and press the edge into the edge of the bottom crust. Cut vents in the top crust and bake for 30 minutes, or until the top crust is browned (or until the gravy starts to bubble up).

Serves: 6

Preparation time: 1 hour

Mushroom Pot Pie

Ingredients (use vegan versions):

Filling:
* one medium onion, chopped (about 2 cups)
* 4 cloves garlic, minced
* 1 red pepper, diced
* 3 c. sliced mushrooms
* 1 Tb. vegan Dijon mustard
* 3 Tb. fresh chopped herbs (parsley, marjoram, or thyme)
* salt and pepper

- 2 c. diced potatoes 3 c. broth
- 4 Tb. cornstarch dissolved in 1/2 c. cold water
- 1 c. frozen peas
- 1 c. frozen corn

Biscuit Topping:
- 2 c. sifted flour
- 1/2 tsp. salt
- 1 Tb. baking powder
- 1/2 tsp. baking soda
- 6 Tbs. extra virgin olive oil
- 1 c. plain soy yogurt
- OR 3/4 c. plain soymilk
- 1 tsp. chopped fresh dill or parsley Directions:

For filling:

Saute onion in oil for 5 minutes, until translucent. Add red pepper and garlic, saute for 5 more minutes. Add mustard, mushrooms, herbs, and salt and pepper. Cook for about 5 minutes, or until mushrooms start to let off juices. Add stock and potatoes, and bring to boil. Then reduce heat and cover; simmer for about 15 minutes. Preheat oven to 400 degrees. Add cornstarch, and cook until thickened, about 5 minutes. Add corn and peas and warm through. Turn into an oiled casserole.

For topping:

Mix all ingredients for topping. Stretch to shape of casserole and place on top of filling. Bake at 400 degrees for 25-30 minutes. Test with a toothpick in center of pie.

Serves: 6 - 8

Preparation time: 30 - 40 minutes plus 30 minutes bake time

Pasty

Ingredients (use vegan versions):

* 2 pre-made vegan pie crusts (can make yourself)
* 3 medium or 2 large potatoes
* 3 medium or 2 large carrots
* 1 medium onion
* salt and pepper to taste

Directions:

Cut potatoes and carrots into small cubes (approximately
1/4 to 1/2″) dice the onion. Combine all veggies in a bowl add salt and pepper to taste. Pour veggie mixture into one of the pie crusts. Remove second pie crust from tin and use to cover the veggies. If the crust breaks or crumble, don’t worry, just piece it together best you can. Put a few slits in top crust and make any decorations w/ excess crust. Crimp the edges. Bake at 450 degrees for 30 minutes, then reduce heat to 350 degrees and bake an additional 40 minutes. Check occasionally to make sure crust doesn’t burn/brown too quickly. If it does, just cover w/ foil and continue baking. When finished, cut into wedges and serve w/ ketchup. Yes, ketchup. Trust me it’s fabulous. A holiday or potluck favorite.

Serves: 4

Preparation time: 15 min

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