These are so simple and economical to make! No fake meat here – just fresh vegetables and beans in a brown onion soup, topped with vegan puff pastry. Comfort food (that’s also good for you) at its best!
Serves 4
You’ll need:
1 large onion, diced
1 tablespoon crushed garlic
A handful of baby tomatoes
1 cup button mushrooms, sliced (or leave whole if small)
2 cups mixed fresh vegetables (we used broccoli, baby marrows, green beans, carrot rounds, chopped brinjal and sliced patty pans)
200g canned bean mix
1 packet brown onion soup
1 packet vegan puff pastry
Oil for frying
Here’s how:
- Fry the diced onions until translucent.
- Add the tomatoes, mushrooms, aubergine chunks and garlic and fry for a further 5-10 minutes.
- Toss in the rest of the fresh vegetables and add boiling water to cover.
- Mix the brown onion soup with some cold water to dissolve and add to the pot.
- Add the bean mix.
- Leave to simmer until the vegetables are cooked (don’t overcook)
- Heat the oven to 200 degrees celsius.
- Roll out the puff pastry and cut to size of the dish you are using. We used four small oven-proof dishes for individual servings, but you can also use one large oven-proof dish.
- Fill the dish (or dishes) with the vegetable and brown onion gravy mixture.
- Top with the pastry (poke a few holes to allow steam to escape) and bake in the oven for 30 minutes, or until the pastry is golden and flaky.
Tip:
Goes very well with Roasted Root Vegetables in Turmeric Milk side dish!
