Seitan & Oyster mushroom pie in a walnut and brandy cream sauce

I do tend to think on my feet when creating things. I have always been that way, I work best under pressure and this was one example of a successful dinner idea!

I’m still working on my seitan recipe to make sure it’s perfect before I put it out… but it’s pretty damn good so far. I have high hopes for it! So I will just list that I used Seitan. If you have a recipe already for it or would rather swap it out for tempeh, tofu, more mushrooms or even cauliflower then do.

I will post on my Instagram more about the Seitan when I’m ready to publish that recipe 💚

So if you’d like to know how to make this super delish pie, keep reading!

Servings – 2

Prep time – 15 mins

Cook time – 1 hr

Ingredients

  • 110g walnuts
  • 2 cups water from the walnuts (boiling water)
  • 300ml vegetable stock
  • 1 tsp parsley
  • Salt & pepper to taste
  • 3 tsp Brandy (vegan)
  • 1 tsp Dijon mustard
  • 1 tsp garlic
  • 1 white onion finely chopped
  • 50g grey oyster mushrooms
  • 3 king oyster mushrooms
  • 2 cups of seitan diced
  • 2 tsp old bay spice
  • Puff pastry (There are vegan puff pastry recipes online, or jus-rol’s puff pastry is vegan)

Directions

  • Turn your oven onto 180 on fan assisted.
  • In a small saucepan, fill it half way with water and add the walnuts. Cook on a high heat, boiling, for 15-20 mins.
  • Add the walnuts to the blender with 2 cups of water from what the walnuts had boiled in. Keep the water for later incase you need to add more to the sauce. Blend the water and walnuts until it’s as smooth as possible. I found it still had some texture to it but this didn’t effect the end result.
  • Place the walnut cream in a medium saucepan and add 300ml of veg stock, parsley, salt & pepper, brandy and mustard. Stir to combine.
  • Allow the sauce to cook on a low heat. I did find that it thickened up nicely, however I added a little water to it so that it didn’t get too dry whenever it needed it.
  • Put the 3 king oyster mushrooms on a tray and bake for 15 mins.
  • In another pan, add a little oil or water and fry the onions and garlic until golden.
  • Add your diced seitan or meat replacement to the onions and add the old bay seasoning.
  • I added the grey oyster mushrooms to the pan and while they were cooking, I removed the king oyster mushroom from the oven.
  • With a fork, start to shred the king oyster mushrooms until they have a pulled pork like texture.
  • Add the shredded king oyster mushrooms to the garlic, onions, seitan and mushrooms and mix well. Allow to cook on a low heat for another 5 mins.
  • Combine both the seitan and brandy cream sauce together and mix well.
  • Add the contents into your crock pot(s) and top with puff pastry. Brush on some soy milk to get a golden crust.
  • Place in the oven as the packet suggests for the pastry or as I did, at 180, fan assisted for 15-20 mins.
  • Serve with veggies and enjoy this hearty, flavoursome pie!

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