Fall Pie
Ingredients
- 1 package of HappyVore Veggie Ground Meat
- 1 carrot
- 1 stalk of celery
- 250 grams of button mushrooms
- 5 cl of soy sauce
- 1 plant-based pie crust
- 50 cl of unsweetened rice milk
- 7 cl of walnut oil
- 2 heaping tablespoons of flour
- Salt & pepper
- Nutmeg
The Step-by-Step Recipe
1/ Wash the vegetables.
Peel the carrots, then dice them along with the celery.
Cut the mushrooms into 4 pieces.
2/ Make the vegan béchamel sauce, starting with the roux. In a saucepan, heat the walnut oil, add the flour, and stir until a “paste” forms, then add the hot rice milk while whisking.
Season with salt and pepper and add a little nutmeg.
Let it thicken over low heat for a few minutes, then set aside.
If necessary (if there are lumps), blend with an immersion blender.
3/ In a skillet, sauté the plant-based ground meat until it is golden brown. Addthe vegetables and sweat them for a few minutes before deglazing with soy sauce.
Stir and set aside.
4/ In a gratin dish, pour in the vegetable mince with vegetables and cover with béchamel sauce. Cover the dish with pie dough, sealing the edges tightly, and poke three small holes in the center.
5/ Bake for 15 to 20 minutes until the dough is golden brown, and enjoy while it's hot!
