Have you seen the new Bamboo socks that have arrived?
Well this is a recipe from Emma @ Thought and we thought (excuse the pun) that it looked rather delicious and what’s also rather fabulous is; all the ingredients (except the veg) are available in store or online…Marvellous

Serves 4 (generously)



1. Take out the puff pastry from the fridge and leave on the side at room temperature. Prepare your vegetables: Peel the potato and dice it along with the onions. Quarter your mushrooms. Thinly slice the celery and garlic. Chop the carrot into small pieces and shred the kale. Drain the chickpeas.

2. In a large saucepan over a high heat, add the onion & celery then cover with the lid. Let them sweat until they’re soft (around 4 minutes). Stir, then add the garlic, if it’s sticking add a little water, place the lid back on until you start to smell the garlic (around 2 minutes). Season with freshly ground pepper.

3. Add the potato & mushrooms then stir & cover with the lid. Let them cook until the mushroom juices start to bubble (around 4-5 minutes). Then stir in the red wine vinegar and let the vinegar evaporate slightly for around 2 minutes. Season with freshly ground pepper.

4. Stir through your herbs & chilli flakes then cover and let the flavours infuse four a couple of minutes. Pour in your chickpeas along with the kale and carrots, crumble the stock cubes and add the miso paste. Cover with water, stir thoroughly and place the lid on and let it simmer for 30 mins until the potato is soft.

*You might need to transfer half of your vegetables & stock into another saucepan if yours isn’t big enough – the water needs to cover the vegetables.

5. Meanwhile, heat your oven to 200 C and cut out the pastry tops for your pies. I placed the pie bowl upside down onto the sheet of pastry and cut around to create the circular tops.

6. Once the potato is cooked through, whisk in the flour to thicken up your sauce, simmer for a few more minutes before transferring your filling into your dishes. Place the pastry lids on, and lightly press down the edges of the pastry onto the rim of the bowl with your fingers. Then, using a fork, lightly indent the edges to secure the lid.

7. Make a few holes in the lid with your fork then brush some plant milk over the top to help brown the pastry. Place on a baking tray in the centre of the oven for 30-40 minutes until the tops have risen and are golden brown.

Love Emma Chickpea & Mushroom Vegan Pie

What is your favourite pie recipe? Let us know in the comments below or tweet us @healthylifecouk

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