Who ate all the (plant-based) pies?

If you’re one of the thousands of people who have signed up to Veganuary, or if you just fancy a nice winter warmer without meat, our favourite vegan crusaders BOSH! have the answer. This hearty pie was inspired by Joe Wicks’ chicken version, and even though its really filling, it’s low fat, low carb and low calorie. You’ll feel so good they’ll be able to see your halo from space. BOSH! Healthy Vegan by Henry Firth and Ian Theasby is out now (Harpercollins, £16.99).

Meaty Mushroom Pie

Ingredients (serves 4)

● 1 onion ● 1 carrot ● 2 celery sticks ● 400g mixed mushrooms ● 1 0 sprigs fresh thyme ● 1 sprig fresh rosemary ● 20g fresh parsley ● 400g vegan meat ● 1 2tbsp olive oil ● 1 ∕ 1 bay leaf ● 1tbsp tomato purée ● 50ml red wine ● 250ml vegetable stock ● 4 sheets filo pastry ● low-fat cooking spray

To serve:

● 200g Tenderstem broccoli ● 200g frozen peas ● 200g fresh spinach leaves ● 1 lemon ● salt and black pepper

Method: 1 Peel and dice the onion and carrot. Trim and thinly slice the celery. Roughly chop the mushrooms, and pick and roughly chop the thyme, rosemary leaves and parsley leaves. Cut the vegan meat into bite-sized chunks 2 Warm 1/2tbsp of the olive oil in the large frying pan over a medium heat. Add half the vegan meat and cook, stirring, for 3-4 mins until the chunks are browned. Transfer the chunks to a plate. Repeat with another 1/2tbsp of olive oil and the remaining vegan meat. 3 To make the filling, heat the remaining 1/2tbsp of olive oil over a medium heat. Add the onion and a pinch of salt and cook, stirring, for 3-4 minutes. Add the carrot and celery and stir for 2 mins. Add the mushrooms and stir for 3-4 mins. Add the thyme, rosemary and bay leaf and stir for until aromatic. Add the tomato purée and stir for a further minute. Add the vegan meat and stir for a minute. Add the wine and stir. Add the stock, increase the heat and simmer until most of the liquid has evaporated. Add the parsley leaves. Taste and season to perfection with salt and pepper. Tip into the baking dish, smooth it out with the back of a spoon and leave to cool for 5 mins. 4 To make the topping, crumple the pastry sheets into loose balls and cover the dish. Spray with 4 sprays of cooking spray and bake in the oven for 20 minutes, until the pastry is crispy and beginning to darken. 5 Five minutes before the pie is set to come out of the oven, trim the broccoli and add it to a saucepan with the peas. Cover with boiling water and allow them to warm through for 3-4 minutes. Put the spinach in a colander, pour the broccoli and peas and all the hot water from the pan into the colander (this will wilt the spinach). Halve the lemon and squeeze a little juice over the greens, and season with salt and pepper. 6 Portion the pie onto plates and serve immediately with the greens.