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Basics | Starters | Mains | Puddings

Mushroom and Ale Pie

Thank you to Lucy from Salamander for this recipe - it is delicious.


1 onion
2 cloves garlic
1 lb leeks sliced into one inch slices and washed thoroughly
1 lb mushrooms
bottle stout (e.g. Samuel Smith's Imperial Stout or try Black Sheep Ale)
Soy sauce
1 teaspoon yeast extract
1 oz flour
tbsp sugar
lb bag garden peas
Salt and pepper
block jus roll puff pastry


Serve with chips, peas and tomato sauce!



Finely chop the onion and cook in marg until soft. Add the garlic and leeks - sweat down until the leeks are soft. Add the mushrooms, a dash of soy sauce, the sugar and yeast extract.

When the juices have come out of the mushrooms make a roux with the flour, then slowly stir in the stout, you may need to dilute this with a little more water. Bring to the boil, add the peas and simmer for four mins, diluting a little with water if necessary.

Pre-heat the oven to gas mark 7. Roll out the pastry to about inch thick and cut out the shape of your pie lid using the top of your pie dish as a guide. Place the filling into the pie dish while it is still hot and put it on the bottom shelf of your oven. Oil a baking tray, place your pie lid on it, brush with soya milk or water and put it in the top of the oven. Cook for 8 - 12 mins until it has puffed up and turned golden brown. Take the pie filling and the lid out of the oven and put them together. Perfect!