Portobello Steak ‘n’ Kidney Bean Pie

Ingredients

• 1 tablespoon vegetable oil
• 1 red onion, thinly sliced
• 3 garlic cloves, crushed
• 1 tablespoon balsamic vinegar
• 1 teaspoon yeast extract or miso paste
• 1 tablespoon tomato puree (paste)
• 300 g/10 oz portobello
• mushrooms, chopped into thick chunks
• 200 g/7 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced
• 2 tablespoons plain (all-purpose) flour
• 350 ml/12 fl oz (1 cup) vegetable stock
• 1 x 400 g/14 oz can kidney beans, drained and rinsed
• 2 x 320 g/11 oz sheets of vegan puff pastry
• aquafaba or unsweetened dairy free milk, for brushing

Method

Heat the oil in a large saucepan and sauté the onion and garlic for 5 minutes, until softened. Add the balsamic vinegar, yeast extract or miso paste, tomato puree and mushrooms and cook for a further 8 minutes.

Sprinkle the flour on top and stir to incorporate. Add the stock and bring to a boil, then reduce the heat and simmer for about 5 minutes until you have a gravy-like mixture. Remove from the heat, stir in the beans and allow to cool completely.

Preheat the oven to 220°C/425°F/gas mark 7.

Divide the filling into four individual pie dishes. Brush the edges of the dishes with a little aquafaba or milk.

Slice both pastry sheets in half and use a half to top each pie dish, crimping the edges to seal and scoring the tops with a sharp knife. Brush the tops with some more aquafaba or milk and bake for 30 minutes, until puffed and golden on top. Serve immediately.