Linda McCartney's Vegetarian Home Cooking by Linda McCartney

Author:Linda McCartney
Language: eng
Format: mobi, epub
Publisher: Skyhorse Publishing, Inc.
Published: 2011-01-28T10:00:00+00:00

Beefless Pie

It may be called ‘beefless’, but it really does have all the flavour and texture of beef, particularly if you buy beef-flavoured TVP chunks (see page 12). Vegetable shortening is easy to buy in any supermarket. Serve this pie with vegetables or a salad.

½ cup vegetable shortening

1 large onion

1 4½ oz. packet TVP chunks, or 4 vegetable burgers, cubed

1 clove garlic, crushed

1½ cups vegetable stock or water (1 cup if using vegetable burgers)

1 tablespoon soy sauce

1 bay leaf

1 teaspoon mixed herbs

salt and freshly ground black pepper to taste

2 tablespoons plain flour

6 oz. shortcrust pastry (enough for one 9-inch pie pan)

Preheat the oven to 425°F. Melt the vegetable shortening in a large saucepan. Chop the onion and place it in the hot fat with the TVP chunks and garlic. Sauté until the onion and garlic are lightly browned, stirring often.

Stir in the vegetable stock, soy sauce, bay leaf, and mixed herbs. Cover the mixture and simmer for 20 minutes, until the chunks are tender.

Mix the flour with a little vegetable stock to make a smooth solution, and stir this into the dish after it has simmered for 15 minutes, to thicken the sauce.

Roll out the pastry to fit the top of a casserole dish.

Transfer the TVP mixture into the casserole dish and cover with the pastry. Prick the pastry lid in several places with a fork, and place the pie in the hot oven.

After 10 minutes, reduce the heat of the oven to 350°F and bake for a further 20 minutes.

55 minutes to make

Good source of protein

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