The easiest and rather cheap pie filling I have ever made! I was really tired and wanted something quick, so I came up with this.
I've yet to perfect gluten and rice free vegan pastry, but it wasn't a bad attempt :-)
Instead of pastry you could add mashed potato, mashed swede and carrot, mashed sweet potato, or even mix the filling with pasta - it's totally up to you!
Serves 4 as a pie
Ingredients:
For the filling:
400g chestnut mushrooms
2 teaspoons gfv boullion or a stock cube
2-4 tablespoons millet flakes/quinoa flakes/oats
tablespoon chia seeds
400g tin of ready cooked chickpeas, or your favourite legume
tablespoon tomato puree
salt and pepper
optional extras...
one medium carrot chopped
25g peas
chop the mushrooms ideally in a food processor and sweat down in a wok on a medium - high heat
once the mushrooms have become watery, add the boullion, tomato puree, chickpeas, millet flakes and chia seeds - stir.
Add hot water if the mixture looks dry.
Once the chickpeas are heated through it's ready to eat as it is! Serve with mash potato or pasta and veg,
For the pastry that's in the photo...
3 measured tablespoons of each,
buckwheat flour, chestnut flour, almond flour
heaped tablespoon coconut oil
level tablespoon sunflower oil
tsp xanthan gum
tablespoon soya protein powder (optional)
water to bind
Bind the flours and fats together till they form breadcrumbs.
Add water a little at a time, you don't want to mixture to become too wet.
once your dough seems pliable, roll out on greaseproof paper then either bake separately at 200oc for 15-20mins or on top of the filling at 180oc fan for 20-30mins
I've yet to perfect gluten and rice free vegan pastry, but it wasn't a bad attempt :-)
Instead of pastry you could add mashed potato, mashed swede and carrot, mashed sweet potato, or even mix the filling with pasta - it's totally up to you!
Serves 4 as a pie
Ingredients:
For the filling:
400g chestnut mushrooms
2 teaspoons gfv boullion or a stock cube
2-4 tablespoons millet flakes/quinoa flakes/oats
tablespoon chia seeds
400g tin of ready cooked chickpeas, or your favourite legume
tablespoon tomato puree
salt and pepper
optional extras...
one medium carrot chopped
25g peas
chop the mushrooms ideally in a food processor and sweat down in a wok on a medium - high heat
once the mushrooms have become watery, add the boullion, tomato puree, chickpeas, millet flakes and chia seeds - stir.
Add hot water if the mixture looks dry.
Once the chickpeas are heated through it's ready to eat as it is! Serve with mash potato or pasta and veg,
For the pastry that's in the photo...
3 measured tablespoons of each,
buckwheat flour, chestnut flour, almond flour
heaped tablespoon coconut oil
level tablespoon sunflower oil
tsp xanthan gum
tablespoon soya protein powder (optional)
water to bind
Bind the flours and fats together till they form breadcrumbs.
Add water a little at a time, you don't want to mixture to become too wet.
once your dough seems pliable, roll out on greaseproof paper then either bake separately at 200oc for 15-20mins or on top of the filling at 180oc fan for 20-30mins
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