Firstly, The Pie.
I didn't get a picture of the inside as I ran out of battery power on my camera, but it was rich, dark and very good :)
1 tablespoon oil
250g mushrooms sliced/ cut in half depending upon size.
2 cloves garlic
handful fresh sage
250g peeled and cooked chestnut mushrooms
2 tbsp vegan stout or dark beer stuff
2 tbsp soy sauce
500g pastry. I used some vegan puff pastry in a pack ( I know it's cheating but puff pastry can take a while to make). You can also use shortcrust pastry which is much easier to make at home.
Soy milk (or whatever you like) for glazing.
Heat oven to 190 c gas mark 5. Heat oil in a pan and fry the mushrooms for 4-5 min. Add chopped onion, crushed garlic, cook for further 2-3 mins. Stir in fresh sage and roughly chopped chestnuts. (When chopping hot roasted nuts don't put onto a freezing cold granite board as they will spontaneously explode and you will think your kitchen has been possessed like I did yesterday. They are quite messy when they explode and stick to your toaster.)
Mix cornflour and stout together and add to pan with soy sauce. If you are like me, add a little extra stout for flavour. You can also add 200ml of water like the recipe suggests, but I added more beer instead :) Cook for 2-3 mins, season and remove from stove.
Grease your pie dish with vegan marg and roll out pastry and line said dish. You can make one big one, or little ones by lining muffin cases. Fill with mushroom stuff and use a pastry brush to put soy milk around the outside top of pie. Roll out the tops, and well, put it over the top of the pie. Press down, and brush with soy milk. Cut out shapes in pastry and stick on top. You may have pastry left over, if so make a nice provencal tart like I did today. Place pie in oven and it should cook in about 20 mins for little pies or 35 mins for a big pie.
Next up was the nut loaf. The original recipe has stilton and eggs in it, so I used a commercial egg replacer and yeast flakes. You could use a block of silken tofu instead of the egg replacer. Sorry the picture is blurred, I was a bit err, merry shall we say by the time dinner was served. It is shown with potatoes roasted in olive oil with garlic and rosemary.
25g vegan marg
1 small onion chopped
1 garlic cloved squished
Splash dry sherry (I didn't have any so I used brandy, and it turned out ok).
225g shelled nuts roughly chopped (such as brazils,hazelnuts, peanuts, walnuts).
125g fresh breadcrumbs.
1 tbsp chopped fresh sage (thankfully my sage plant seems to have survived the UK winter so far)
40g egg replacer and 140ml soy milk (equal to 2 eggs) or block tofu.
2 tbsp nutritional yeast flakes (equal to 75g manky mouldy stilton errr)
75g fresh cranberries.
Preheat oven to 180 c or gas mark 4. Melt marg in a large pan and add onion and garlic. Cook over a medium heat for 2-3 mins, then add alcohol and bubble for 1 min. Remove from heat and stir in nuts, breadcrumbs, egg replacer and yeast flakes. If using egg replacer mix in dry ingrediants before adding fluid. Season with salt and pepper.
Grease a loaf tin and line it with paper, and grease the paper. Arrange cranberries on the bottom of the tin and spoon mixture over the top. Level surface and bake for 45 min until golden. Leave to cool slightly, and then turn out and slice.
Dinner was served with swede mashed with live soy yogurt, marg and chives with lots of pepper, carrots cooked in olive oil with star anise, sage stuffing balls, and parsnips cooked in wholegrain mustard with maple syrup, with cranberry sauce and mint sauce on the side.