Portobello Steak ‘N’ Kidney Bean Pie

Name: Portobello Steak ‘N’ Kidney Bean Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 2 x 320 g/11¼ oz sheets of Vegan puff pastry; 1 x 400 g/14 oz can kidney beans, drained and rinsed; aquafaba or unsweetened dairy-free milk, for brushing; aquafaba or unsweetened dairy-free milk, for brushing; 200 g/7 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced; 200 g/7 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced; 350 ml/12 fl oz (1½ cups) vegetable stock; 2 tbsp plain (all-purpose) flour; 1 tsp yeast extract or miso paste; 1 tbsp tomato purée (paste); 1 tbsp balsamic vinegar; 1 tsp yeast extract or miso paste; 200 g/7 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced; 200 g/7 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced; 1 tbsp tomato purée (paste); 300 g/10½ oz portobello mushrooms, chopped into thick chunks; 1 red onion, thinly sliced; 3 garlic cloves, crushed; 1 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

A vegan version of the British classic steak and kidney pie that definitely will not disappoint. This is one of my favourite recipes to win over meat-eaters.

Ingredients

1 tbsp vegetable oil
1 red onion, thinly sliced
3 garlic cloves, crushed

Europe
United Kingdom
Pie
Vegan

Method

Heat the oil in a large saucepan and sauté the onion and garlic for 5 minutes, until softened. Add the balsamic vinegar, yeast extract or miso paste, tomato purée and mushrooms and cook for a further 8 minutes.
Sprinkle the flour on top and stir to incorporate. Add the stock and bring to a boil, then reduce the heat and simmer for about 5 minutes until you have