TASTES LIKE CHICKEN PIE

Amanda Logan, author of “Great Vegan Meals for the Carnivorous Family,” writes that “This recipe was such a turning point for me. The day these little guys emerged from my oven was the day I knew I could feed a family of fussy carnivores and stay true to my own food journey.”

8 king oyster mushrooms

1 tablespoon tamari

2 tablespoons vegan butter

1 white onion, finely diced

2 medium carrots, peeled and diced

2 celery ribs, diced

2 cloves garlic, finely chopped

3 tablespoons all-purpose flour

2 cups vegetable stock

3 sprigs thyme, leaves removed and chopped

2 bay leaves

1/2 cup dairy-free milk, plus

2 tablespoons for brushing

1/4 teaspoon pepper

1/2 teaspoon sea salt

1/2 cup fresh or frozen peas

2 sheets vegan puff pastry, thawed

Wipe the king oyster mushrooms down with a clean cloth to remove any grit.

Chop 1 inch of the stalk to remove the tough base. Carefully but firmly drag the prongs of a fork down the length of mushroom to shred the “meat” (this is easier if you lay the mushroom down). Place in a bowl and gently stir in the tamari, then set aside.

Melt the vegan butter in a large pan over low to medium heat and add the onion, carrots, celery and garlic.

Cook for around 5 minutes or until the vegetables are tender. Stir in the flour and cook for another 3 minutes, stirring occasionally. Add the vegetable stock, thyme and bay leaves and stir in the milk, pepper and sea salt. Bring the mixture to a simmer. Stir in the shredded mushrooms and reduce the heat to low.

Cook the pie filling for 10 minutes or until the liquid has reduced to a pie gravy consistency. Remove from the heat, stir in the peas and set aside while you prepare the puff pastry.

Preheat the oven to 420 degrees. To prepare the pastry, place a ramekin or pie pot upside down on the thawed pastry and cut a circle a half-inch (1 centimeter) larger than the dish lip. Repeat with other ramekins. Fill each ramekin with pie filling before laying the pastry over the top.

Gently press the edges of the pastry to the side of the ramekin and cut a small slit in the center of each pastry top.

Brush a small amount of dairyfree milk on top (not the sides) of the pastry and place the pies in the oven for 15 minutes or until the pastry top is golden.

Serves 4.

Per serving: 660 calories (percent of calories from fat, 43), 24 grams protein, 74 grams carbohydrates, 13 grams fiber, 33 grams fat (7 grams saturated), 1 milligram cholesterol, 1,667 milligrams sodium.

Adapted from “Great Vegan Meals for the Carnivorous Family” by Amanda Logan (Page Street, $21.99).

CONTRIBUTED BY AMANDA LOGAN