Vegan Pies – Made by Lynn from Start to Finish!
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07775 733608 or Email: email@example.com
MUSHROOM AND GUINNESS PIE
Vegan take on a pub classic. Chestnut, Baby Button and Shitake Mushrooms in a Fresh Thyme, Garlic and Guinness Sauce. Topped with Non-Dairy Puff Pastry & served with Baby Potatoes and a selection of Vegetables.
TRADITIONAL POT PIE
Made with Jackfruit (which has the texture of pulled pork) Onions, Potatoes, Carrots & Peas cooked in a Vegetable Stock and contained within a Dairy-free Shortcrust Pastry. Accompanied by Roasted baby Potatoes & Seasonal Vegetables.
A hearty, smokey Puy lentil, Mushroom, Onion, Celery & Carrot ‘mince’ flavoured with Rosemary and Fresh Thyme & topped with a Fluffy, Dairy-free Buttered Mash. Served with Minted Peas.
LEEK AND MUSHROOM PIE
Garlicy Mushrooms and Leeks combined in a Dairy-free Cream Sauce, topped with a Shortcrust Dairy-free Pastry. Accompanied by
Hassle-back Potatoes & a Medley of Beans.
BUTTERNUT SQUASH AND GOAT’S CHEESE TART
Roasted Butternut Squash, Goat’s Cheese, Honey Roasted Beetroot and Lynn’s Red Onion Marmalade within a Puff Pastry Case.
Served with Hassle-back Potatoes & Seasonal Greens
CREAMY SEASIDE PIE
A combination of Mushrooms, Capers, Lemon, White Wine, Peas, Samphire and Soy Cream. With a wilted Spinach and Crushed Baby Potato Topping replicate the taste of the seaside. Served with Broccoli Florets and Toasted almonds