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May 10, 2024 —
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Recipe: Miso mushroom & chickpea pies

This miso mushroom and chickpea pie recipe is a wonderful alternative to meat for Sunday lunch...
Vegan Recipe - Miso mushroom & chickpea pies
Vegan Recipe - Miso mushroom & chickpea pies
Emma Harrel
Food photographer & stylist,
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Pie is always a good idea. And, if you are vegan and looking for a tasty pie filling idea, look no further. This vegan pie packs a punch with a kick of chilli and meaty miso mushrooms. It makes a delicious vegan alternative for Sunday lunch or weeknight dinner.

Vegan Recipe - Miso mushroom & chickpea pies

Serves 4 (generously)

INGREDIENTS

  • 300g mushrooms
  • 3 celery sticks
  • 2 medium onions
  • 2 small carrots
  • 3 cloves of garlic
  • 2.5 tbsp red wine vinegar
  • 2 tbsp mixed herbs (eg herbs de provence)
  • 2 tsp chilli flakes
  • 4 tsp miso paste
  • 2 vegetable stock cubes
  • 4 tbsp plain flour
  • A large handful of kale leaves
  • 1 large potato (optional)
  • 1 tin of chickpeas
  • 1 packet of ready rolled puff pastry
  • 1 tbsp plant based milk

Vegan Recipe - Miso mushroom & chickpea pies

METHOD: 

1/ Take out the puff pastry from the fridge and leave on the side at room temperature. Prepare your vegetables: Peel the potato and dice it along with the onions. Quarter your mushrooms. Thinly slice the celery and garlic. Chop the carrot into small pieces and shred the kale. Drain the chickpeas.

2/ In a large saucepan over a high heat, add the onion & celery then cover with the lid. Let them sweat until they’re soft (around 4 minutes). Stir, then add the garlic, if it’s sticking add a little water, place the lid back on until you start to smell the garlic (around 2 minutes). Season with freshly ground pepper.

3/ Add the potato & mushrooms then stir & cover with the lid. Let them cook until the mushroom juices start to bubble (around 4-5 minutes). Then stir in the red wine vinegar and let the vinegar evaporate slightly for around 2 minutes. Season with freshly ground pepper.

4/ Stir through your herbs & chilli flakes then cover and let the flavours infuse four a couple of minutes. Pour in your chickpeas along with the kale and carrots, crumble the stock cubes and add the miso paste. Cover with water, stir thoroughly and place the lid on and let it simmer for 30 mins until the potato is soft.

*You might need to transfer half of your vegetables & stock into another saucepan if yours isn’t big enough – the water needs to cover the vegetables.

5/ Meanwhile, heat your oven to 200 C and cut out the pastry tops for your pies. I placed the pie bowl upside down onto the sheet of pastry and cut around to create the circular tops.

6/ Once the potato is cooked through, whisk in the flour to thicken up your sauce, simmer for a few more minutes before transferring your filling into your dishes. Place the pastry lids on, and lightly press down the edges of the pastry onto the rim of the bowl with your fingers. Then, using a fork, lightly indent the edges to secure the lid.

7/ Make a few holes in the lid with your fork then brush some plant milk over the top to help brown the pastry. Place on a baking tray in the centre of the oven for 30-40 minutes until the tops have risen and are golden brown.

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