The Soya Story
Soya Recipes
Tempeh and Mushroom Pie
Serves 4-6 | 30-35 minutes
A big, hearty and delicious pie that is fairly quick and easy to make. Cooking the pastry separately saves time, too (you can cook the pastry with the pie but it takes longer and may go a little soggy). Good served with steamed greens and/or carrots.
- 2 tbsp olive oil
- 1 medium-large onion, chopped
- 1 clove garlic, crushed
- 200g/7oz mushrooms, chopped if medium or large, left whole if small button variety
- 1 pack tempeh, chopped into cubes – this can be done while it is frozen, but needs a big sharp knife. Otherwise leave it to defrost in the fridge a few hours before it is needed
- 6 tsp vegan gravy granules (plain Bisto is fine) made up with 300g/12fl oz boiling water – this makes a thick gravy which holds the filling ingredients together well
- 1 tbsp Dijon mustard
- 1 tsp mixed dried herbs – or try tarragon on its own
- 1-2 tsp shoyu or tamari type soya sauce (see page 33)
- 2 tbsp sherry or red wine
- 100g/3oz frozen peas
- Black pepper (gravy granules and soya sauce should provide enough salt
Pie crust
- 1 pack Jus-Rol puff pastry sheet (sold fresh or frozen in most supermarkets) OR a pack of Jus-Rol solid puff pastry, rolled out by hand
- Oil spray or a little vegetable oil
- A little soya milk to brush top of pastry
- Pre-heat oven to 225°C/450°F/Gas Mark 7.
- Heat olive oil in a medium-large saucepan.
- Sauté (gently fry) onion and garlic until
onion is translucent.
- Add mushrooms and cook for 5 minutes.
- Add the tempeh and gently stir in with rest of vegetables to coat with oil.
- Make the gravy as above then add the mustard, herbs, soya sauce and sherry/wine and mix in well.
- Add the peas, gravy mixture and all other ingredients to the stew (except the pastry and soya milk).
- Stir carefully to mix in well, taste and season if necessary, then turn down heat and leave to simmer.
- Meanwhile, choose an oven-proof dish (or individual oven-proof dishes) that will hold the
tempeh and mushroom stew.
- Use its shape to cut out a pastry lid – cut out several small shapes if you are using individual pie containers.
- Lightly oil a non-stick baking sheet or tray and place the pastry lid(s) on it. If using several lids space them out on the baking tray. Brush with a little soya milk and bake in the hot oven for approximately 20 minutes, or according to the packet instructions – the pastry should be well risen and golden brown.
- Spoon the stew into dish or dishes, place the pastry lid(s) on top and serve immediately.
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The Soya Story - Contents
Resources:
The Soya Story
Read the online version of our guide to soya
Download the pdf
Buy the guide
 The Safety of Soya
Read our fully-referenced soya fact sheet
Download the pdf
Buy the factsheet
 Soya-Based Infant Formula
A safe alternative to cow's milk formula
Download the pdf
 The Soya Saga
Should we be running scared or welcoming this little bean into our hearts and stew pots?
Read this article on soya from VeggieHealth issue 4
Myth-Busting
The VVF examines the soya scare-mongering stories and investigates what, if any, scientific basis there is behind them
Soya and the Environment
Soya farming is devastating the Amazon, but where does all the soya go? It's not for human consumption…
FAQs
What worries you most? Read some of our most frequently asked nutritional enquiries
Soya research
Read the scientific evidence for yourself…
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