What’s it all about?
It’s the end of footy season and the AFL Grand Final is around the corner, so it’s time to make a vegan friendly Aussie classic – the good ol’ meat pie! You might be wondering how a meat pie can be made vegan, but no worries mate – Jenny will help you tackle the recipe and kick a delicious goal.
And because she can’t help but finish with something sweet, she wanted to also share her recipe for chocolate mousse – but one without any sugar, avocado or eggs! Amazing!
What will we cover?
This is a cooking demonstration and you are invited to cook-along at home. You’ll be able to follow Jenny step by step to make the scrumptious mousse and yummy pies. While her super powers are many she might not be able to help you with your signature pie saucing technique or pick the Grand Final winner.
What will you need?
Jenny prefers organic ingredients but that’s a personal choice.
*** 20 minutes before the start of the class, please preheat your oven to 200 degrees C.
Chocolate mousse ingredients:
- 2 cans of chickpeas at room temp to yield 1 cup of aquafaba
- 1 teaspoon of apple cider vinegar
- 140g dark chocolate (recommended: 70% cacao)
Chocolate mousse equipment:
- Electric beater or food processor
- Bowl to melt the chocolate
- Also a microwave
- Or bain marie (stove, saucepan filled a third of the way with hot water, bowl to fit the saucepan to melt chocolate)
- 8 small serving bowls
Meat pie ingredients:
- 1 brown onion, sliced
- 250g button mushrooms, sliced
- 4 large field or Portobello mushrooms
- 1 teaspoon smoked paprika
- 1 teaspoon miso
- 1 teaspoon tamari sauce
- 1 teaspoon corn flour (mixed with 4-6 teaspoons of water)
- 500ml vegetable stock
- 1 can lentils, drained
- 4 sheets puff pastry (most brands are vegan but check to be sure)
- 1/2 cup of water
- A dash of plant milk for glazing pies
Meat pies equipment:
- Pastry brush
- Sharp knife
- 4 small pie dishes for individual pies
- Olive oil (ideally in a spray)
- Paper towel to grease pie dish
- Large non stick pan and stirring implement
- Oven tray
Who will be teaching it?
Jenny Ashby has been a plant-based eater for two years and enjoys turning her favourite recipes (especially desserts) into delicious plant-based healthy treats.
While Jenny still loves her choc fix and satisfying pies, with vegan recipes she can eat the food she loves without guilt or health issues.