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Vegan Fish Pie

by Edward Daniel
written by Edward Daniel
Caption of Vegan Fish Pie. Image by Edward Daniel (c).

Vegan Fish Pie is made using King Oyster Mushrooms as a substitute for the fish, with the seaweed adding a hint of the sea. What I love about this dish is the combination of herbs with mustard and spring onions enhance the amalgamation of flavours.

Caption of Vegan Fish Pie. Image by Edward Daniel (c).
Vegan Fish Pie is made using King Oyster Mushrooms as a substitute for the fish, with the seaweed adding a hint of the… Recipes Vegan Fish Pie European #
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Topping
  • 1kg potatoes
  • 20g almonds
  • 50ml filtered water
  • 2tbs olive oil
  • Pinch of salt
  • Filling
  • 500g King Oyster Mushrooms
  • 4tbs olive oil
  • 400ml vegetable stock
  • 250ml dry white wine
  • 2 bay leaves
  • 1tbs tapioca flour
  • 1tsp English mustard
  • 3 Spring onions
  • 2 cloves of garlic, minced
  • Few sprigs of parsley
  • Few sprigs of chives
  • 2tbs seaweed (I use egg wrack but you can use nori/laver)
  • Pepper to taste

Instructions

  1. Peel, cut and boil the potatoes until soft. Drain and place in a large mixing bowl. Masher with a masher.
  2. In a high-speed blender, grind the almond and then add the water. Add to the potatoes with the oil and salt. Combine well and set to one side.
  3. Preheat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  4. Slice the King Oyster Mushrooms and sauté in olive oil. Set to one side.
  5. In a large pan. Bring the vegetable stock and wine to the boil with the bay leaves and gently simmer for about 10 minutes. Add in the tapioca flour to thicken. Switch off the heat.
  6. Add the mustard garlic, parsley, chives, seaweed and pepper. Mix well and add in the King Oyster Mushrooms.
  7. Line the Mushrooms combination at the base of a baking dish. Add the potatoes on top. Garnish with chives.
  8. Bake in the oven for 20 minutes until the potatoes start to brown.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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