Ingredients:
Filling:
– 3 tablespoons olive oil, divided
– 3 large shallots, finely diced
– 6 garlic cloves, finely diced
– 1 tablespoon thyme leaves and ½ tablespoon chopped rosemary leaves
– 26.5 ounces (750g) sliced mushrooms
– 2 tablespoons aged balsamic vinegar
– ¾ cup (100g) soaked cashews
– 3 tablespoons nutritional yeast
– 2 teaspoons tapioca starch
– ¾ teaspoon salt & ¼ teaspoon pepper (adjust to taste)
Remaining Ingredients:
– ½ cup (25g) breadcrumbs or coarsely ground walnuts
– 11 ounces (320g) vegan puff pastry*
– Eggwash: 2 tablespoons plant milk, 1 teaspoon maple syrup, ½ teaspoon soy sauce
– Sesame, poppy, or nigella seeds for decoration
Instructions:
For the Filling:
1. In a large frying pan, heat 1 tablespoon of olive oil. Sauté shallots, then add garlic and herbs. Cook until softened and fragrant, seasoning with salt and pepper. Set aside.
2. In the same pan, add another tablespoon of oil and cook the mushrooms in batches until browned. Season with salt and pepper.
3. Once cooked, return the shallots and garlic to the pan. Add a tablespoon of olive oil and cook for another 5 minutes before adding balsamic. Cook for another minute, then remove from heat.
4. In a blender, combine drained cashews, nutritional yeast, tapioca, a pinch of salt and pepper, and 135ml (½ cup + 2 tablespoons) water until smooth. Cook on low heat in a pan until thickened (about 2-3 minutes).
5. Combine the cheesy mixture with the mushroom mixture. Allow it to cool completely.
Assembly:
6. Preheat the oven to 200°C (390°F).
7. Roll out the puff pastry. Cut one piece (16 cm / 6.25 inches) for the pie base and another slightly larger (18 cm / 7 inches) for the lid.
8. Sprinkle breadcrumbs on the base, leaving a margin for sealing. Add the cooled filling, then more breadcrumbs on top.
9. Cover with the larger pastry piece, sealing the edges with a fork. Trim off excess pastry.
10. Brush the pie with the vegan egg wash, make incisions on top, and sprinkle with seeds. Refrigerate for 30 minutes.
11. Place the pie on a preheated baking tray and bake for 25-30 minutes until golden brown.
12. Let it cool for about 30 minutes before slicing. Store leftovers in an airtight container in the fridge for up to 5 days.