This easy Quorn Pie uses vegan 'chicken' pieces in a red wine gravy with button mushrooms, shallots and baby carrots. A rich and hearty pie with your choice or shortcrust or puff pastry.
Whilst I don't use a lot of meat substitutes, they can be a) very tasty and b) a good source of protein, so I'm always interested in trying out new ideas. Quorn's vegan pieces (a chicken alternative) are low fat and delicious, particularly when cooked in a punchy sauce like this one.
It is worth noting that not all Quorn is vegan - many of their products contain egg, so look out for those clearly marked vegan on the packet.
Inspired by a traditional French 'coq au vin' or a juicy mushroom bourguignon, this rich and boozy red wine pie would make a perfect Sunday lunch or cosy weeknight supper. The choice of pastry crust is entirely up to you - puff or shortcrust?
And I've offered lots more variations below, so you can use the main recipe to create all sorts of different pies!
📝 What you need
- Baby / chantenay carrots
- Button mushrooms
- Bay leaf
- Vegan Quorn pieces ('chicken' style)
- Dairy-free milk (to glaze)
- Red wine
- Vegetable stock powder
- Tomato purée
- Rapeseed or sunflower oil
- Plain flour
- Ready-rolled pastry (either shortcrust or puff - check it is vegan)
There are all sorts of tweaks you can make to this pie to make the recipe your own, or adjust it to your own taste. How about:
- Swap to a mash topping? You could pipe mashed potato, or even my easy cauliflower mash or carrot and swede mash as lighter alternatives, instead of the pastry crust.
- Swap out the red wine? If you don't want to use wine or don't have any to hand, just increase the quantity of vegetable stock to 350ml boiling water plus 2 tsp stock powder. For an extra-rich filing you could add 1 tbsp instant gravy granules, (just check they are vegan).
- Make pasties? If you would like to take these on a picnic or in a lunchbox, you could make them into pasties instead. Just cut circles of pastry roughly the size of a saucer. spoon the filling into the middle, wet the edges with a little water and crimp to seal.
- Make a white wine sauce? You could swap the red wine for white wine, and the tomato purée for some dairy-free cream instead, and this would be a completely different pie. Some leeks and broccoli would be a delicious addition to the filling too.
- Swap the Quorn for borlotti beans? You could leave out the Quorn and use borlotti or cannelini beans - one 400g tin, drained and rinsed.
How will you make yours?
This pie will freeze well if you follow these steps:
- Make the filling as per the recipe
- Add the pastry topping (and glaze too if you wish), but don't bake the pie.
- When the pie is completely cold put it into the freezer (wrapped in foil or in an airtight container) and freeze for up to 1 month.
- To cook, remove from the freezer and defrost fully in the fridge, then cook within 24 hours and ensure the pie filling is piping hot throughout before serving.
Quorn's own advice on freezing their products is available on their website.
🔪 What else can I make with ready-rolled pastry?
Depending on your pie dish, the crust of this Quorn pie will use up about half a standard pack of ready-rolled pastry. You could freeze the rest, or batch-cook and freeze two pies at once, (see above for instructions), but if you want to try making something different with the remaining pastry you could try:
- Vegan Apple Pie - you will probably only have enough to make a few mini-pies in a muffin tin, so scale down the quantity of apple filing accordingly.
- Vegan Pasties with mushroom and red wine - the recipe uses puff pastry but they work well with shortcrust too if that's what you have left.
- Vegan Sausage Rolls - these work best with puff pastry. They are so quick and easy to make, you could pop some in the freezer (uncooked) ready for your next party.
- Vegan Cherry Bakewell Tarts - super delicious, with a pastry crust, cherry filling and moist frangipane sponge on top.
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Quorn Pie with a rich red wine sauce
- 4-5 small shallots or 1 small onion
- 2 tbsp rapeseed or sunflower oil
- 10 baby / chantenay carrots
- 1 garlic clove
- 200 g button mushrooms
- 200 g vegan Quorn pieces ('chicken' style)
- 1 tbsp plain flour
- 250 ml red wine
- 100 ml boiling water
- 1 tsp vegetable stock powder
- 1 tbsp tomato purée
- 1 bay leaf
- 3 stalks thyme
- 1 pack ready-rolled pastry either shortcrust or puff
- 2 tbsp dairy-free milk
- Peel and thickly slice the shallots. Heat the oil in a large saucepan or casserole dish and gently soften the shallots.
- Trim and halve the carrots, and add them to the pan along with the garlic (peeled and crushed).
- Clean and trim the button mushrooms (if necessary) and add them to the pan. Cook gently for 3-4 minutes until starting to soften.
- Add the Quorn pieces and then the flour to the pan, stir and cook for a minute. Pour in the red wine and simmer for 2-3 minutes, then add the water, stock, tomato purée, bay leaf and thyme. Simmer for 10-15 minutes until the sauce is thick and glossy and the Quorn pieces are cooked through. Add salt and black pepper, taste and adjust as required.
- Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. Tip the filling into your pie dish and wet the edges of the dish with a little water to help the pastry stick.
- Unroll the pastry and place over the pie dish. Trim any excess pastry.
- Crimp the edges of the pastry with fingers or a fork, sealing it down to the pie dish at the same time. Cut a small hole in the centre to let steam escape.
- Finally, brush the pastry all over with plant milk (you can add a little soy sauce for an extra-glossy glaze) and bake for 25-30 minutes until the pastry is golden and crisp.
I'm linking this post with the CookBlogShare challenge, hosted this week by Karen at Lavender & Lovage.