At the start of World Meat Free Week, we have another fantastic vegan recipe straight out of the FGR kitchen.
Have a watch through head chef Jade Crawford's recipe video and let us know how you got on.
Jade's full recipe...
2 sweet potato
1 can chickpeas
½ bag spinach
2 medium onions
4 cloves garlic
1 thumb ginger
3 tbsp cumin
2 tbsp garam masala
1 tbsp turmeric
1 tbsp cayenne pepper
200g sunflower spread
170g plain flour
1-2 litres plant-based milk (I use oatly)
1 can coconut milk
Jus roll shortcrust pastry
Jus roll puff pastry lids (block can also be used)
6 pie foils
- Dice to sweet potato and boil for 5 minutes until sweet potato is soft, but not soft enough turn into mush, once boiled set aside (do not throw away sweet potato skins once peeled)
- Dice onions, garlic and ginger, fry in coconut until onions are clear and soft
- Add spices, cook for two minutes to activate the heat and set aside
- To make the creamy curry sauce, melt the sunflower spread in a pan, once fully melted add the flour, mix well to make a roux
- Once you have a thick paste add the oat milk slowly whilst whisking
- Keep adding oat milk until you have a thick creamy consistency
- Once the sauce is made and salt and pepper and the onions with the spices
- Mix well and add the chickpeas, sweet potato, spinach & coconut milk
- Simmer for 5 minutes until the spinach has wilted
- Set aside and let cool
- Whilst the mix is cooling, roll out shortcrust pastry block and divide into 6 squares for the bottom of the pies
- Add the pastry squares to the pie foils
- Spoon the mixture into the pie foils to the top
- Get a pastry brush and some more oat milk and glaze the bottom of the puff pastry lid so that it sticks to the bottom of the pie
- You can get creative with this bit and make any shape out of the pie that you desire. I like to make my pie look like a sunshine/ flower by clamping the lid with two fingers and pushing the pastry between my fingers to make a crimping effect.
- Once the lid is secured on, glaze with oat milk and make two holes in the top, one for steam in, one for steam out.
- Bake for 30-40 minutes on 180c
- Serve with deep fried sweet potato skins and if you like a bit of spice drizzle siracha on top