Savory Vegan Pie

In Québec, what is usually known as Sheppard’s Pie is referred to as Pâté Chinois (Chinese pie). The origins of that name are not clear although there are lots of theories. But strange names aside it is basically meat, corn and potatoes, and of course a very popular dish that most everyone has grown up with.
In this version, I completely remake the dish to be not only vegan and gluten free but much, much healthier and tastier, too.
The first layer is composed of a mushroom and quinoa mix, layered with hominy and topped of with mashed sweet potatoes. It is a wonderful dish to serve to guests.
Traditionally, pâté chinois is served with a fruit ketchup, basically a chutney. I made a fresh salsa to go with mine but any tart tasting chutney would be delicious.

Ingredients:

2 Tablespoon olive oil
1 small onion finely chopped
8 oz brown mushrooms, sliced
2 cloves garlic, crushed
1 1/2 cup cooked quinoa
1/2 cup brown rice flour
1 Tablespoon herbes de provence or Italian herb mix
2 teaspoons sea salt
1/2 teaspoon red pepper flakes

1 15.5 oz can of hominy

2 medium sweet potatoes, scrubbed and pierced with a fork (if baking). If boiling, then peel and cube.
1 teaspoon powdered veggie bouillon (optional)

To do:

If using baked sweet potatoes:
Heat oven to 400 degrees.
Place the sweet potatoes on a cookie sheet and bake for 45 minutes, or until very tender.
If using boiled sweet potatoes, then cook in boiling water for approximately 10 minutes or until soft.

First layer: mushroom puree

Ingredients: (repeated from above just to make things easier)
2 Tablespoons olive oil
1 small onion finely chopped
8 oz brown mushrooms, sliced
2 cloves garlic, crushed
1 1/2 cup cooked quinoa
1/2 cup brown rice flour
1 Tablespoon herbes de provence or Italian herb mix
2 teaspoons sea salt
1/2 teaspoon red pepper flakes

To do:
Heat olive oil on medium heat and saute 1/2 of the onion and all the mushrooms until golden then add the garlic. Cook 2 more minutes. Process in a food processor or immersion blender. Pace in large bowl and mix in the rest of the ingredients, stir unit everything is well combined. Transfer to an oiled 8×8 pyrex dish.

Second layer: hominy

In same pan that you cooked the mushrooms, sauté the other half of the onion for 5 minutes and add hominy. Cook for another 5 minutes and then gently spread onto mushroom mixture.

Third layer: sweet potato
2sweetpotatoes
If using baked sweet potatoes, peel and mash with a fork. If using boiled potatoes, you could mash with a fork or pass through a food mill or potato ricer. Stir in veggie bouillon if using. Gently spread this over the hominy.

Make the top look pretty with a fork and drizzle with 1 Tablespoon olive oil. Bake at 350 F for 30 minutes.
vegan pie above

Serves 4
Serve with a fruit ketchup, chutney or a simple salsa. Enjoy!

3 comments… add one
  • I think my kids would love the vegan pie…must try!

    • Steph

      That’s great! Let me know how it turns out.

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