Stheak and stout pie thats so good it will make you forget about meat!

This is a great recipe if you have omni family or friends coming over, everyone can eat the exact same dish and you will be sure that everyone will enjoy. This is a big recipe for a big meal, this will feed 5 -6 adults with sides added. The stout, clove and cocao nibs give this pie a really deep and complex flavour palate and a hint of vanilla makes this a dish that is sure to be a winner. You can serve this like we have with oat creamed potatoes and buttered baby carrots. Another great side for this is hasselback potatoes and roast carrot and parsnip chips (or to our american friends fries). So enough of the blurb and on to the making.

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Ingredients:

• 150 g of soya chunks re-hydrated with 500 ml of veg stock (about 600g once soaked) If you want to go soya free, you can use a meat replacement I.E. Gardein strips or quorn strips. If you want to go 100% plan tbased then sub with double the king oyster and add 300g of baby button mushrooms.
• 3 king oyster mushrooms (about 150g)
• 1 med red onion
• 4 cloves fresh garlic
• 1 500ml bottle of stout (the one I used had a hint of vanilla, if yours is a basic stout add the vanilla essence if not omit)
• 10 cloves
• 15g raw cocao nibs (you can use cocao powder just be sure its pure and not full of sweeteners)
• 15g rasins
• 1 Tbs mixed herbs
• 2 Tbs gravy (lots of "meat" gravy is actually vegan just check the labels)
• 1 Tsp Vanilla essence
• Fresh ground sea salt and black pepper
• One roll of puff pastry, Jus roll is vegan friendly and a lot of the own brand supermarket ones are too, just check your ingredients list.

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Method:

1. Slice onion and chop garlic, add to a medium heat large pot with 2 tbs oilve oil and cook till soft.
2. Slice a the king oyster mushrooms into your desired thickness and add to the pot cook for 2 - 3 min.
3. Add the re-hydrated soya chunks and cook for a further 2 min.
4. Pour half of the stout into the pot, chop and add the cocao nibs, cloves, raisins, salt and pepper and mixed herbs cook for a further 5 min. (add vanilla essence now if using)

This is the stout I chose after much deliberation.
5. In a separate jug make up the Gravy to a thick consistency, just looser than a paste, with hot water (the amount will differ by brand but my one took about 250 ml hot water)
6. Add the remaining stout and thick gravy to the pot, stir in well, cover and allow the pie filling to simmer for 15 - 20 min on a med heat. Be sure to take a min and enjoy the rich aroma in your kitchen!
7. Take an oven proof dish approx 12" x 6 ", lightly grease the base with olive oil and transfer the pie filling to the dish.

8. Un-roll your puff pastry and cover the pie, with any left over pastry why not make some decorations for the top? I made a #steem and a #vegan one too.
9. Brush the puff pastry with your favourite plant mylk

10. Place pie in a preheated oven at 180 deg c for about 30 mins or until the pastry has browned and crisped up.

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I do hope you have enjoyed this recipe, if you do try it out I would love to hear your feedback, good or bad. Please let me know in the comments section below. Thank you.

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All images unless otherwise sourced and noted as such are my own. They are typically taken with my HTC ONE.

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