Plant-Based Protein Crumbles
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Mushroom Pie with Walnut Sauce
Proof that meatless meals can be comforting and company-ready, this savory mushroom pie features a buttery crust, umami-rich filling, and a delectable “cream" sauce.
Plant-based protein crumbles
1 ¼ cups All-Purpose Flour, plus extra for rolling
1 stick Salted Butter, cold, cut into cubes
½ tsp Salt
½ tsp Sugar
3-4 Tbsp Cold Water
½ cup Longève Plant-Based Protein Crumbles, dry
1 Tbsp. Vegan Base
½ cup Warm Water
2 Tbsp Olive Oil
1 Clove Garlic, minced
¼ cup onion, small diced
½ cup Mushroom, diced
Pepper to taste
2 Tbsp Butter
2 Tbsp Flour
½ cup Walnut Milk
Pie Crust: In a bowl, add AP flour and almond flour, butter, salt, and sugar.
Pie Crust: Use Fingertips to rub butter into flour, then slowly add cold water 1 Tbsp at a time until flour comes together in a ball.
Pie Crust: Wrap dough in plastic wrap and refrigerate for 2 hours.
Pie Crust: Roll dough out to fit an 8" pie dish or cut into circles to fit individual tart pans. Poke holes in the bottom of the piecrust with a fork. Freeze piecrust for 30 minutes before baking.
Pie Crust: Preheat oven to 350 F.
Pie Filling: In a bowl, add Longève Plant-based Protein Crumbles, vegan base and water. Stir well, and let crumble hydrate for 3 to 5 minutes.
Pie Filling: Heat olive oil in a skillet over medium heat. Add olive oil, garlic, onion and mushroom to pan and sauté until aromatic.
Pie Filling: Add hydrated crumbles to mushroom blend to sauté for 3 minutes more. Season with salt and pepper.
Pie Filling: Let filling cool, and fill pie shell or tart shells with filling, and bake for 20 minutes.
Walnut Sauce: In a skillet, melt butter over medium-low heat.
Walnut Sauce: Add flour and cook, stirring constantly, until flour is lightly brown
Walnut Sauce: Add walnut milk to thicken, adding more if needed to thin sauce to a pourable consistency.
Walnut Sauce: Season with salt and pepper
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