Ultimate comfort food, a good pie and peas pudding mash.
The Pie;
Pastry;
Butter 50g
Flour equal parts to flour
Water (a tinny splash)
Pepper to taste
1. Rub the flour and butter together into bread crumbs with the pepper.
2. Add the water a tiny bit at a time until it just sticks.
3. sprinkle flour on the surface and roll until very thin.
4. fold into thirds with a tiny blob of butter between folds.
5. turn 45 degrees and repeat 4 and turn as many times as you can stand!
Pie mix;
handful of chickpeas
handful of adzuki beans
handful of tvp chunks (optional)
onions thickly sliced
mushrooms in chunky slices
1 tbsp tomato paste
1 tsp turmeric
1 tsp stock
vegetable gravy
1. Put the chickpeas and beans on to soak overnight if they are dried.
2. Put them on to simmer with the tvp chunks until completely soft.
3. Mix pastry, put mix in fridge.
4. Fry the onions until soft, add the mushrooms and turmeric.
5. Use some of the water from the beans to make up the gravy. Add the tomato paste and stock too.
6. Mix all of the ingredients together.
7. Roll out the pastry and line a greased pie pot with it.
8. Pour in the mix, fill right to the top.
9. Put on a pastry lid, squeeze down the sides. Use a fork to make small holes in the top.
10. Oven cook until golden brown on top, about 30 min at 180.
Look at my other pie recipes too.
Peas Pudding;
Yellow split peas
1 tsp Swiss vegetable Bouillon (stock)
Vegan Butter
Lots of water.
1. Soak the peas overnight.
2. Boil in a big pan for 30 minutes, or until soft. Add a quarter of a block of butter just before it’s done.
3. Blend the peas. The more water you use the runnier the mix will be when hot.
4. Reheat.
(When cold peas pudding goes really firm so you can slice it for salad, sandwiches or on toast. yum.)
The Crazy Vegan Lady 