Meaty, beef flavoured tempeh is mixed with shiitake mushrooms to create a delicious meat-free mince. The mince is then used as the filling for these tasty pasties. To give the tempeh a beefy flavour, it’s first marinated with shiitake mushrooms, and then fried off in meat-free beef stock. This gives you a deeply savoury, high protein vegan mince, that you could use for all sorts of dishes. Start by making the mince
Tempeh Mince
You’ll need;
- 125g shiitake mushrooms
- 200g tempeh
- Two tablespoons of soy sauce
- One tablespoon of Henderson’s relish
- One teaspoon of each of the following; smoked paprika, onion granules, garlic granules
- One tablespoon of neutral oil
- 190ml of meat-free beef stock, I used one meat-free beef Oxo dissolved in 190ml hot water
Method;
- Start by finely dicing the shiitake mushrooms and then fry them off in a dry frying pan over a medium heat. They should only take around four to five minutes to cook. Once cooked, set them aside
- Next, finely dice the tempeh and then add it into a mixing bowl. Add the shiitake mushrooms into the mixing bowl, and then mix them to combine
- In a small dish, whisk together the soy sauce, Henderson’s relish, smoked paprika, onion granules and garlic granules, Then pour the marinade over the mushroom and tempeh mixture and fold together, so the marinade evenly coats everything. Leave in the fridge to marinate overnight
- To cook the mince, heat the oil in a large frying pan over a medium heat. Once it’s warmed up, add the mince into the pan and fry for five minutes, stirring every now and then
- Next, pour the meat-free beef stock into the frying pan, and mix it through the mince. Continue cooking for another five minutes until the stock has been absorbed
- Leave the mince to cool to room temperature before storing it in the fridge
Vegan Tempeh “Beef” Pasty
Serves; Four Cook time; 20 minutes
You’ll need;
- 320g ready-rolled puff pastry
- The beef style mince detailed above
- A few tablespoons of plant-based milk
Method;
- Take the pastry out of the fridge and leave it to come to room temperature, once it has, carefully unroll it. Using a sharp knife, slice the pastry into four equal pieces
- Spoon one quarter of the mince onto one half of each piece of pastry. Leaving a gap at the edges to seal
- Brush the edges of the pastry with the milk, and then fold the pastry over the filling. Press the edges of the pastry down and then press a fork into them to fully seal them
- Finally brush the pasties with milk and bake at 200°C/180°C for 18-20 minutes, or until golden. Leave to stand for ten minutes before serving
Bethany's Vegan Kitchen 