Oumph! n' Ale Pie
1 large or 4 small
280 g Oumph! The Chunk or Thyme & Garlic
7 chestnut mushrooms
2 white onions
2 garlic cloves
A few twigs of fresh thyme
1 tbsp tomato purée
1 tbsp dark soy
1 tbsp muscovado sugar
50 g of plant-based margarine
2 tbsp wheat flour
3 tbsp browned onion broth
100 ml fresh, chopped parsley
500 ml ale
Plant-based pastry, we took 2 packs of ready rolled puff pastry
Soybean milk or other plant milk to brush the bowl with + a drop of dark soy, if preferred
Defrost the Oumph! if necessary
Start by chopping the mushrooms into smaller pieces. Fry it well until it takes on a lovely colour. Put it aside for later.
Peel and cut the carrots into cubes, chop the onions into smaller pieces, slice the garlic. Fry in margarine on a low heat for approx. 15 minutes.
Meanwhile, grease the pie dish, or pan, or whatever you want to use, and cover the bottom and the edges with the pastry. Save some pastry for the lid.
Then add the tomato puree, flour and chopped thyme and fry it while stirring for a few minutes. Add the ale, broth, sugar, soy and Oumph! Simmer until the sauce has thickened almost completely – approx. 10 minutes. Add the mushrooms and the chopped parsley.
Fill the pie dish with the Oumph! mixture all the way to the top. Cover with the pastry top, cut off any excess pastry and crimp the edges. Make slits in the lid so steam can escape and brush with the plant drink. Put in the oven at 200 degrees for approx. 20–30 minutes. Serve with a green salad!