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So, this is kind of a variation on my “Ultimate Vegan Shepherd’s Pie”, with some variations because I was working with limited ingredients. A couple of notes: I made the dough in two batches, because I only have a small mixing bowl, and the filling is fairly salty, because that’s how I like my pies. If you don’t like salt, or are on a low-sodium diet, tone it down accordingly. This is another original recipe (yay!), so credit to meeee.

Vegan “Beef” and Mushroom Mini-pies

Makes 12 muffin-sized pies


Pie crusts:
• 4 cups flour
• 1 cup olive or vegetable oil
• 2 tsps salt
• ½ cup cold soy milk (and a little extra)

• 1 cup (dry/uncooked) TVP
• 1 can champignon mushrooms (or equivalent fresh amount)
• 4-5 tsps beef stock (I use Massel’s brand)
• 1-2 tsps onion salt (optional)
• 2 tsps vegan instant gravy powder (again, I use Massel’s)


(Preheat oven to 190C / 375F)

1. Prepare TVP according to instructions; while heating, add the beef stock, onion salt and instant
gravy powder
2. While TVP is cooling, add the mushrooms
3. Drain and discard excess liquid

4. Mix the flour and salt in a mixing bowl
5. In a cup, pour together the oil and soy milk, but don’t stir
6. Add the oil/milk to the flour, and mix until a dough consistency is achieved. If you’re like me, your
dough is always mysteriously dry, so add the extra soy milk if necessary

7. Lightly grease a muffin tray, then line each hole with pastry (I didn’t roll it out first, just kneaded
it in small balls and shaped in the muffin tin itself)
8. Fill each of the pastry cups with the filling
9. Individually cover each pie base with remaining dough
10. Bake for 30-40 minutes (when the top starts to go slightly crispy)


Comments on: "Recipe: Vegan ‘Beef’ and Mushroom Mini-Pies" (1)

  1. These sound really tasty!!! I’ve had some experience cooking with TVP and even my meat eating carnivore fiance likes it. Yummo!

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