Vegan “Fish” Pie

Name: Vegan “Fish” Pie
Yield: Serves 6
Cuisine: Trinidadian
Ingredients: 2 tablespoons ketchup; 1½ cups (360 ml) unsweetened nondairy milk; 10 button mushrooms, finely diced; 1 heaping tablespoon Madras curry powder; 1 shallot or garlic clove, grated; 1 celery stalk minced; Pinch of pink or sea salt; 12 nori sheets, toasted and crumbled; ½ cup (120 ml) water; ½ cup (30 g) panko bread crumbs; 4 garlic cloves, pressed; ¼ cup (15 g) nutritional yeast flakes; 1 onion, pureed; 2 tablespoons Dijon or American-style prepared mustard; 3 tablespoons vegan margarine; 3 potatoes, peeled and finely diced; ¼ cup (60 ml) olive oil; 1 large carrot, peeled and grated; ¼ cup (30 g) unbleached all-purpose flour; 1 teaspoon lemon pepper; 1 tablespoon fresh thyme leaves; 1 bell pepper, any color, diced; 1 teaspoon black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Before my father went vegan, he used to make a fish pie that was full of vegetables wrapped in a creamy roux and baked to perfection. Everyone used to ask him to bring it to picnics. This vegan version is extremely rich and full of flavor. Although it is usually the star of the meal, it can be served as a side dish as well.

Ingredients

Filling

¼ cup (60 ml) olive oil
One 14-ounce (400

Americas
Trinidad & Tobago
Guyana
Side dish
Starter
Vegan
Pie
Caribbean

Method

To make the filling, heat the oil in a large skillet over medium heat and sauté the hearts of palm, mushrooms, potatoes, onion, carrot, bell pepper, celery, and garlic until the onions turn translucent and the potatoes start to soften but are still firm, about 8 minutes. Stir in the mustard, black pepper, thyme, and curry powder. Reduce the heat to medium-low and coo