A Vegetarian Twist On Beefsteak Pie | Using Meatless Proteins And Veggies

A Vegetarian Twist On Beefsteak Pie | Using Meatless Proteins And Veggies



A Vegetarian Twist On Beefsteak Pie - Using Meatless Proteins And Veggies


If you want to make a vegetarian version of beefsteak pie, there are many meatless proteins and veggies that you can use as substitutes. Here's a recipe for a vegetarian twist on beefsteak pie:


Ingredients:


- 1 cup of meatless protein (such as soy crumbles, seitan, or tempeh)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of chopped carrots
- 1 cup of vegetable broth
- 1 tablespoon of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 egg, beaten


Instructions:



1. Preheat the oven to 375°F (190°C).

2. In a large skillet, cook the meatless protein over medium heat until browned. Remove from the skillet and set aside.

3. In the same skillet, sauté the onion and garlic until softened.

4. Add the carrots and cook until the vegetables are tender.

5. Add the vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper to the skillet. Stir to combine.

6. Add the meatless protein back to the skillet and stir to combine.

7. Transfer the mixture to a pie dish.

8. Roll out the puff pastry and place it on top of the pie dish. Cut off any excess pastry and crimp the edges.

9. Brush the beaten egg over the top of the pastry.

10. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.


This vegetarian twist on beefsteak pie is a delicious and hearty dish that is perfect for a cozy dinner. You can also customize the recipe by adding your favorite veggies or meatless proteins. Enjoy!


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