• 2x packets of ready made Jus-Rol shortcrust pastry
• 1onion chopped
• 1/4 cup coconut aminos or tamari
• 900g butternut squash, peeled, seeded & diced small
• 2cloves garlic, minced
• 2celery sticks, chopped finely
• 2carrots, diced small
• 1tin sweetcorn
• 12baby portobello mushrooms, chopped small
• 2tspsmoked paprika
• 400ml veg stock
• 2tbsptapioca flour
• 2tbspwater
• 1cupcoconut milk
• 7kale leaves, chopped
• freshly ground black pepper
• 1/4 cup maple syrup
• 1tbspnutritional yeast

Instructions

1. 1

   Preheat the oven to 190

2. 2

   Heat onions in some oil for 5 minutes

3. 3

   Add coconut aminos, squash, garlic, celery, carrots, corn, mushrooms and smoked paprika

4. 4

   Cook for about 2 minutes

5. 5

   Add the stock and stir

6. 6

   Combine the tapioca and water into a thin paste and add to the veg

7. 7

   Whisk it all together

8. 8

   Add the coconut milk and simmer for 5 min

9. 9

   Add the kale and pepper and heat through

10. 10

    Add the veg mix the individual ramekins and fill almost to the top

11. 11

    Add pastry to the top and crimp the edges to seal.

12. 12

    Make 4 slits on the top of each pie

13. 13

    Whisk together the glaze ingredients and brush on top of the pies

14. 14

    Cook for 30 minutes