Vegan Christmas Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190°C / 375°F / Gas Mark 5.

Step 2

Remove the stalks from the mushrooms and place on a large baking tray. Peel and finely slice the red onion and add to the tray (keeping separate from the mushrooms), and trim and slice the sprouts, adding them to the remaining space on the tray.

Step 3

Drizzle or spray with oil, season well with salt and pepper and roast in the oven for 15 minutes.

Step 4

Meanwhile, make up the stuffing mix according to packet instructions and set aside.

Step 5

Slit the skins of the vegan sausages and tip the sausage meat into a bowl, discarding the skins. Mash together with a fork.

Step 6

Grease and line a loaf tin with baking parchment / greaseproof paper, (this makes it really easy to get the pie out in tact). Use the tin as a template to cut around to fully line the tin with pastry.

Step 7

Layer up the pie starting with the vegan sausagemeat. Spoon it in small pieces into the bottom of the tin, then gently level out with a fork.

Step 8

Lay the roasted onion on top of the sausagemeat, then dollop over the cranberry sauce, spreading it right to the edges with the back of a spoon.

Step 9

Next, lay out the four roasted mushrooms in a line, overlapping slightly as necessary.

Step 10

Add the stuffing in small pieces, pressing down with a fork to level out.

Step 11

Finally, scatter the roasted sprouts over the top of the stuffing.

Step 12

Brush a little water around the pastry edges of the pie, then lay out the remaining pastry over the top to form the lid. Use a fork to crimp the edges of the pastry together, then use a sharp knife to trim off excess pastry.

Step 13

If you have any leftover pastry you can make some decorations for the top of the pie.

Step 14

Mix the dairy-free milk and soy sauce together to make a glaze, and brush this all over the pie lid. Chill until required, (up to 24 hours).

Step 15

Bake the pie for 30-40 minutes until deeply golden brown.