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Vegan Chicken & Mushroom Bake

A vegan twist on a ‘Greggs’ classic – the chicken and mushroom bake. One of my favourites before going vegan, so I’m glad I’ve come up with a delicious recipe to help fill the hole until they come out with their own vegan version!


Vegan No Chicken Bake Recipe:
Prep Time: 5-10 minutes
Cook Time: ~30 minutes
Yields: 4 bakes


Ingredients:

  • 2 puff pastry sheets (pre-rolled, check it’s vegan)
  • 400g sliced mushrooms
  • 2 tbsp. reduced-salt soy sauce
  • 300ml vegan milk
  • 180g vegan ‘chicken’
  • 2-3 tbsp. plain flour
  • 2 tbsp. vegan butter
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Optional: 1 tbsp. nutritional yeast
  • Black pepper to taste

Plus: Oil for frying


Method:

  1. Pre-heat the oven to 180°C and line a large baking tray with baking paper
  2. Start by lightly frying the mushrooms in a little oil until soft and then add in the chicken and fry until crispy
  3. In the meantime, in a saucepan, melt the vegan butter and add in the flour and whisk to make a roux – then add in the milk, soy sauce, garlic powder, onion powder, nutritional yeast and black pepper and whisk until a creamy sauce forms
  4. Add the mushrooms and chicken to the sauce and stir
  5. Unravel your first sheet of puff pastry with its paper onto a baking tray and cut into 4 rectangles
  6. Spoon in your filling keeping a 2cm border free around the edge
  7. Place your second puff pastry sheets (also cut into rectangles) on top and press the two sheets together around the edge with a fork to create a seal
  8. Place in the oven for 30 minutes until the bakes are golden brown in colour
  9. When cooked, leave to cool for a few minutes and enjoy!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal/blog) or Twitter so I can see!

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‘Breakfast at Stephanie’s’

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