- 2 tsp vegetable oil
- 13 oz (373g) oyster mushrooms
- 1 tsp mustard seeds
- 1 dssp tamari
- 1 onions, chopped
- 1 large carrot, finely chopped
- 4 1/2 oz (128g) walnuts
- 1 red pepper, chopped
- 4 1/2 oz (128g) fresh tomatoes
- 3 tsp arrowroot
- 1 dssp tomato puree
- 2 tbsp orange juice
- 1 dssp yeast extract (optional)
- 1 tbsp date syrup
- 1 tsp pepper
- 10 oz (283g) self raising flour
- 1/2 tsp salt
- 4 1/2 oz (128g) very cold vegan margarine
- 1 small carton (4 1/2 fl oz / 112ml) soya yoghurt
- 4 1/2 fl oz (112ml) soya milk
- 6 x 5 cm metal pudding tins or ramekins
- In a deep frying pan or wok fry sliced oyster mushrooms in oil with the mustard seeds and a splash of tamari. After a couple of minutes add onions and continue frying. Then add carrot, walnuts and red peppers. Put the lid on the pan and simmer for 5 minutes.
- Meanwhile chop the tomatoes and add to the pan.
- Make liquid with 3 teaspoons of arrowroot mixed with tomato puree. Blend thin with 1/3 pint orange juice then whilst continually stirring add to mix to thicken. Add yeast extract, date syrup and pepper and slowly simmer on a low heat.
- Make pastry: rub margarine in to flour and salt until evenly distributed and you have a breadcrumb consistency. Blend in soya yoghurt and a few tablespoons of soya milk until pliable.
- Roll out pastry onto a floured surface. Cut rounds double the size of tins for base and same size as tins for top.
- Press pastry bases into the oiled pots or ramekins, fill with mushroom mixture. Cap with pastry top. Cover tops with squares of foil.
- Put on a tray and fill tray with boiling water about a 1/3 up the side.
- Broil in oven for 30-45 minutes at 200C until risen.
From "Rainbows and Wellies" The Taigh Na Mara Cookbook.