Summer Vegetable Pie

This is becoming a regular feature of my blog, no not vegetable pie, but the fact that I haven't shopped! I really need to get more organised. In fact in a conversation with my sister yesterday I was saying just that. I used to be the most organised person I knew, but this has lapsed a little. 

I need to start with going shopping and buy some fresh fruit and vegetables of all colours and then I will be in heaven cooking up some vegan magic!

Anyhow, enough waffle, back to what I managed to magic up for tea. I'd told Hubby to pick something up for his dinner on the way home, so at least I hadn't got to magic up two dinners. I was pleasantly surprised when I saw in his shopping bag was a small bag of frozen peas and some mushrooms! 

After a quick check of my cupboards and fridge this is what I had.

As you can see the courgette and red pepper were a little worse for wear and needed eating up! The pastry suggested that tonight's dinner would either be a tart, a puff or a pie. I went with the pie. First I chopped up all the vegetables and measured out half the bag of frozen peas, after all I needed to leave some for Hubby!

Next, saute the vegetables in a little olive oil, onions first, then peppers, mushrooms and courgettes. I added a clove of minced garlic too. I also added 4 shredded sage leaves, a rosemary sprig finely chopped and some thyme from my garden.

Whilst the vegetables were cooking, I quickly made up a sauce. In a pan add soy milk, plain flour and vitalite (sorry didn't measure, just threw it in). As it thickens add 3 tablespoons of nutritional yeast, a teaspoon of herbamare (a herbal seasoning salt), half a teaspoon of vegetable bouillon powder, freshly ground black pepper and about 10 chive stalks finely chopped. Add the sauce to the vegetables and stir through.

Next, pour this mixture into an oven proof dish and top with the pastry. I only used half of the pastry so there's some more left for another day. Bake in a moderate oven for 20 minutes or until the pastry is golden.

This made three good sized portions, if you were serving it with potato or chips you could easily make four servings. I ate my portion as it is, on its own.