A third of a cup/60g/2oz of vegan margarine
4 tablespoons of plain white flour
1 onion
4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)
3 cups of mushrooms, sliced
half a litre/500ml of soya milk
1 glass of white wine (or stock)
handful of chopped parsley
salt and pepper to taste
approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for extra laziness!!!)
Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced
mushrooms and cook for a couple of minutes more. Add the flour and stir well. Gradually add
the soya milk stirring all the time and then the wine and keep stirring on a low heat until the
sauce thickens. Once thick remove from the heat and add your seasoning and the parsley. Allow
to cool slightly while you prepare the pastry. Roll out into 2 wide rectangular shapes reserving
some pastry for decoration. Place one sheet of pastry on a greased baking tray. Heap the slightly
cooled sauce onto it leaving a space round the edges. Place the top sheet on and seal up the edges
with some soya milk or water (fold over if needed). Make some small slits on the top of the puff
and let your artistic side shine with the reserved pastry! I usually make holly leaves to place on
the top but do whatever you like. Glaze with soya milk and then bake in a medium hot oven for
about half an hour or until the pastry seems cooked (no soggy bits and nicely puffed up!)
Nice served with gravy, roast potatoes, stuffing, vegan sausages, cranberry sauce and vegetables
of your choice - a feast!
4 tablespoons of plain white flour
1 onion
4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)
3 cups of mushrooms, sliced
half a litre/500ml of soya milk
1 glass of white wine (or stock)
handful of chopped parsley
salt and pepper to taste
approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for extra laziness!!!)
Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced
mushrooms and cook for a couple of minutes more. Add the flour and stir well. Gradually add
the soya milk stirring all the time and then the wine and keep stirring on a low heat until the
sauce thickens. Once thick remove from the heat and add your seasoning and the parsley. Allow
to cool slightly while you prepare the pastry. Roll out into 2 wide rectangular shapes reserving
some pastry for decoration. Place one sheet of pastry on a greased baking tray. Heap the slightly
cooled sauce onto it leaving a space round the edges. Place the top sheet on and seal up the edges
with some soya milk or water (fold over if needed). Make some small slits on the top of the puff
and let your artistic side shine with the reserved pastry! I usually make holly leaves to place on
the top but do whatever you like. Glaze with soya milk and then bake in a medium hot oven for
about half an hour or until the pastry seems cooked (no soggy bits and nicely puffed up!)
Nice served with gravy, roast potatoes, stuffing, vegan sausages, cranberry sauce and vegetables
of your choice - a feast!
