Plant-Based Pie Filling
Description
It's perfectly possible to make a whole-foods plant-based roast, but in this instance we opted for a very slight compromise in that we did use some (vegan) shop-bought ready to bake pastry. However! Wrapped up snugly in the pastry is a delicious, plant-based mixture with a robust umami flavour. Coupled with dry-roast potatoes and lightly boiled veg, this meal was epic in its flavours.
The mixture we used for the filling is, in fact, a recipe I created for bean-balls, but it worked really well for this variation.
Ingredients
- 4 shallots
- 6 cloves of garlic (preferably pre-roasted in their skins and then squeezed out)
- 6 large chestnut mushrooms
- 40g dried porcini mushrooms
- 1 tsp dried sage
- 1 can or carton of ready to eat black beans
- 50ml approx mushroom stock
Directions
- Rinse the porcini and then soak them in boiling water for 20 minutes.
- Finely chop the shallots and fry them gently in the mushroom stock.
- Chop the mushrooms and add to the pan with the shallots.
- Drain and rinse the black beans. Add them to the pan.
- Press the garlic and add to the pan.
- Drain the porcini mushrooms, retaining the liquid for gravy.
- Add the porcini to the pan and continue to cook for 5 minutes.
- Transfer the mixture to a tall container and use a stick blender to pulse it a few times - you want the texture to be broken down a bit but not completely - you should still see some whole beans.
- Either roll into balls and bake for 10 minutes in a medium oven, if serving as bean-balls or use as a filling.
