I initially thought a vegan version of this classic British dish would be quite difficult to create as it has quite a strong flavor and is very creamy with a thick sauce, however, it was actually really simple! A good fish pie has different textures and flavors in it so I decided to add oyster mushrooms which are a bit chewy alongside the soft tofu and al dente vegetables. Another quality of a good fish pie in my eyes is a thick layer of cheesy mash on top! This is easily recreated with vegan cheese.
‘Fish’ Pie With Tofu and Oyster Mushrooms [Vegan, Gluten-Free]
- 2 carrots
- 1 leek
- 1 onion
- 2 garlic
- 1 tablespoon flour
- 1 gluten-free vegetable stock cube
- 2 tablespoons nutritional yeast
- Salt and pepper
- 1 teaspoon paprika
- 2 cups unsweetened non dairy milk (I used almond)
- 1/2 lemon juice
- 4.2 ounces oyster mushrooms
- 1/4 nori sheet
- 7.1 ounces tofu
- 1/4 cup peas
- Small bunch parsley
- 2 1/2 cups mashed potatoes with vegan cheese
- To prepare your vegetables – finely chop the carrots, leeks and onion and crush the garlic. In a large saucepan or wide deep frying pan fry the vegetables in a little oil on a medium heat for 6-8 minutes until they are wilted.
- Then add the flour, crumble in the stock cube, seasoning, nutritional yeast and paprika and give everything a good stir so it is all combined.
- Add the milk and lemon juice, tear small pieces of the nori sheet off and add them with the sliced oyster mushrooms, tofu, peas and chopped parsley. Stir again and lower the heat to a gentle simmer and cook for a further 10 minutes.
- Heat your oven to 350°F.
- Boil, drain and mash your potatoes then mix in a strong flavored vegan cheese of your choice.
- Pour the filling into a baking dish and then top with the mashed potato and bake in the oven for 30 minutes until the top is golden and the filling is bubbling away.