There is a new monthly vegetarian magazine on sale in England called Cook Vegetarian. I have bought the first two and although a lot of the recipes have cheese or eggs in, vegan recipes are labelled and in general I have been quite pleased with it.
This recipe was from the first issue and was already vegan so I didn’t have to tweak that but I did decide to tweak the ingredients and method a bit so I can publish it here. It was really tasty for a chilly, wet Autumn evening.
100g vegan margarine
2 large bunches spring onions
200g chestnut mushrooms
200g portabello mushrooms (could just use 500g of one type)
Sprinkle porcini powder or mushroom stock ppowder
1 tbsp cornflour
1 tsp marmite
1 tbsp soya sauce
280mls light ale
200g rolled puff pastry
800g floury potatoes, peeled
Preheat oven to 200 degrees. Melt half of the margarine in a large frying pan and chop the white parts of the spring onions and fry briefly. Keep the green parts.
Slice the mushrooms and add them and fry for a few minutes. Take off the heat and sprinkle the cornflour over the mushrooms. Put back on the heat and add in the marmite, soya sauce and ale. Turn up the heat and stir well until you have a nice sauce.
Divide the mushroom mixture into 4 dishes. Cut out the pastry to fit, put on top, brush with soya milk and bake for 20 minutes until golden.
Cut the potatoes into chunks and boil until soft. Meanwhile melt the rest of the margarine in a pan and heat the green parts of the spring onions until soft. Drain the potatoes and mash very well, then add the spring onions and margarine and mash together well, adding a touch of soya milk if necessary.