Vegan Steak and Ale Pie

Indulge in the comforting, hearty flavors of this Vegan Steak and Ale Pie, a plant-based twist on the classic British pub favorite. Packed with tender vegan steak-style chunks, earthy baby bella mushrooms, and a medley of aromatic vegetables, this rich and savory filling is simmered in vegan ale and seasoned to perfection with thyme and a hint of soy sauce. Encased in a flaky, golden puff pastry shell, this pie is the ultimate vegan comfort food, perfect for cozy evenings or special gatherings. Easy to make and customizable for gluten-free diets, this recipe combines traditional culinary charm with modern plant-based flair for a meal that’s both nostalgic and nourishing.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 2 cups baby bella mushrooms, halved or quartered
• 10 ounces vegan steak-style chunks (seitan or soy-based)
• 1 cup vegan ale or stout
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
• 2 tablespoons flour (all-purpose or gluten-free)
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 sheet vegan puff pastry sheets, thawed
• 2 tablespoons unsweetened plant-based milk

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet or pot over medium heat.

Step 3

Add the chopped onion and cook for 5 minutes until softened.

Step 4

Stir in the minced garlic, diced carrots, and celery, cooking for another 5 minutes.

Step 5

Add the mushrooms and cook for 5 minutes until they release their moisture and begin to brown.

Step 6

Stir in the vegan steak-style chunks and cook for an additional 3 minutes to lightly brown the edges.

Step 7

Sprinkle the flour over the vegetable mixture and stir to evenly coat. Cook for 1 minute to remove the raw flour taste.

Step 8

Gradually pour in the vegan ale, stirring constantly to deglaze the pan and combine the flour into a smooth mixture.

Step 9

Add the vegetable broth, tomato paste, soy sauce (or tamari), thyme, bay leaf, salt, and pepper. Stir well to combine.

Step 10

Bring the mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens.

Step 11

Remove the bay leaf and transfer the filling to a pie dish.

Step 12

Roll out the vegan puff pastry sheet to fit the top of your pie dish.

Step 13

Place the pastry over the filling, trimming any excess, and crimp the edges to seal.

Step 14

Cut a few small slits in the center of the pastry to allow steam to escape.

Step 15

Brush the pastry with plant-based milk to ensure a golden, flaky crust.

Step 16

Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

Step 17

Let the pie cool for 5 minutes before serving.

Nutrition Facts

Serving size	(1574.3g)

Amount per serving	% Daily Value*
Calories	1360.2

Total Fat 53.2g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 4200.0mg	0%
Total Carbohydrate 130.6g	0%
Dietary Fiber 22.2g	0%
Total Sugars 30.3g
Protein 94.5g	0%

Vitamin D 33.4IU	0%
Calcium 370.5mg	0%
Iron 15.1mg	0%
Potassium 3319.1mg	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: 34.7%

Protein: 27.4%

Carbs: 37.9%