Vegan Meat pie

LEVEL: easy Cook: Prepare: Total:

BOOKMARK

I took inspiration and flavors from a traditional meat pie and veganized it! In my opinion, it makes it even better! Sponsored by Gusta.

1 large yellow-fleshed potato diced (200 g)

3 tbsp. olive oil

1 chopped onion

4 cups chopped mushrooms (225 g)

680 g Gusta veggie ground

3 cloves of garlic chopped

1/4 tsp clove

1/4 tsp cinnamon

1/2 tsp salt

3/4 cup vegetable broth (180 ml)

1/2 cup breadcrumbs (60 g)

750 g pie crust

1: In a saucepan, bring water to a boil. Add the diced potatoes and boil for 5 minutes. Drain and set aside.
2: In another saucepan, sauté the onions and mushrooms in olive oil for 5 minutes over medium-high heat.
3: Add the veggie ground and cook for 4 minutes.
4: Add the rest of the ingredients (except breadcrumbs) and continue cooking, stirring occasionally, for 5 minutes.
5: Finally, add the breadcrumbs, mix well, remove from the heat and let cool for 20 minutes in the fridge.
6: Meanwhile, preheat the oven to 375°F (190°C).
7: Divide the pie crust into portions according to the number of pot pies you want to make.
8: Roll out one portion of dough to a size about twice as large as the pie plate.
9: Gently ease the dough into the pie plate, leaving extra dough hang over the edges of the
10: plate. Repeat to prepare the remaining pie plates.
11: Divide the filling between the prepared crusts. Fold the pie crust over the filling to seal
12: the pies.
13: Bake for about 45 minutes, or until the pies are golden brown. Serve hot.