Vegan Classic Steak and Kidney Pie

Experience the hearty, nostalgic flavors of a **Vegan Classic Steak and Kidney Pie**, a plant-based twist on the beloved British comfort food. This recipe swaps out traditional steak and kidney for a rich, savory filling made with meaty **portobello mushrooms**, tender **jackfruit**, and deeply flavorful seasonings like **soy sauce**, **vegan Worcestershire sauce**, and fresh thyme. Encased in a flaky **vegan puff pastry** crust, this pie offers the perfect balance of crispiness and comforting warmth. Easy to prepare in under 1.5 hours, it’s a delightful centerpiece for family dinners, Sunday roasts, or festive occasions. With its robust flavors, creamy texture, and 100% vegan ingredients, this classic-inspired recipe is guaranteed to satisfy plant-based eaters and omnivores alike.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion, diced
• 3 Garlic cloves, minced
• 200 grams Portobello mushrooms, chopped
• 200 grams Button mushrooms, sliced
• 1 can (400 grams) Jackfruit, drained and chopped
• 1 large Carrot, diced
• 500 milliliters Vegetable broth
• 3 tablespoons Soy sauce
• 2 tablespoons Tomato paste
• 1 tablespoon Vegan Worcestershire sauce
• 1 tablespoon Fresh thyme, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cornstarch
• 3 tablespoons Cold water
• 2 Vegan puff pastry sheets
• 2 tablespoons Non-dairy milk

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft.

Step 3

Add minced garlic to the skillet and sauté for an additional 1-2 minutes.

Step 4

Add the portobello mushrooms, button mushrooms, and jackfruit to the skillet, and cook for 8-10 minutes or until they have softened and reduced in size.

Step 5

Stir in the diced carrot, vegetable broth, soy sauce, tomato paste, vegan Worcestershire sauce, and fresh thyme. Season with salt and black pepper.

Step 6

Bring the mixture to a simmer, cover, and cook for 20 minutes, stirring occasionally.

Step 7

In a small bowl, mix the cornstarch with cold water to create a slurry. Stir the slurry into the filling mixture to thicken it. Cook for an additional 5 minutes.

Step 8

Transfer the filling mixture into a pie dish.

Step 9

Roll out the vegan puff pastry sheets and cover the pie dish with the pastry, trimming the edges as needed. Use a knife to make slits in the pastry to allow steam to escape.

Step 10

Brush the top of the pastry with non-dairy milk.

Step 11

Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and crisp.

Step 12

Allow the pie to cool slightly before serving.

Nutrition Facts

Serving size	(1849.0g)

Amount per serving	% Daily Value*
Calories	1543.8

Total Fat 66.8g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 5761.4mg	0%
Total Carbohydrate 232.7g	0%
Dietary Fiber 26.1g	0%
Total Sugars 108.5g
Protein 39.5g	0%

Vitamin D 43.8IU	0%
Calcium 342.3mg	0%
Iron 8.9mg	0%
Potassium 4916.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 9.3%

Carbs: 55.1%