Vegan creamy courgette pie recipe
 A comforting, creamy pie made with an oat milk sauce packed with cannellini beans and vegan soy chunks for texture and a protein boost. Each serving provides 1248 kcal, 47g protein, 99g carbohydrate (of which 14g sugars), 64g fat (of which 24g saturates), 22g fibre and 3.9g salt. 2 tbsp olive oil 160g/5¾oz vegan chicken-style soy pieces (not dehydrated)2 shallots, peeled and finely chopped1 courgette, peeled and roughly chopped120ml/3¾fl oz white wine 100ml/3½fl oz oat milk1 lemon, all of the zest and half of the juice200g/7oz baby spinach 2 tbsp nutritional yeast 400g tin cannellini beans, including half the liquid from the tinhandful freshly chopped flatleaf parsleysalt and freshly ground black pepper 2 tbsp olive oil 160g/5¾oz vegan chicken-style soy pieces (not dehydrated) 2 shallots, peeled and finely chopped 1 courgette, peeled and roughly chopped 120ml/3¾fl oz white wine 100ml/3½fl oz oat milk 1 lemon, all of the zest and half of the juice 200g/7oz baby spinach 2 tbsp nutritional yeast 400g tin cannellini beans, including half the liquid from the tin handful freshly chopped flatleaf parsley salt and freshly ground black pepper 1 sheet vegan ready-rolled puff pastry 1 tbsp olive oil 1 sheet vegan ready-rolled puff pastry 1 tbsp olive oil freshly steamed Tenderstem broccoli freshly steamed Tenderstem broccoli Method Preheat the oven to 220C/200C Fan/Gas 7.To make the pie filling, heat 1 tablespoon olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened. Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper. Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk.Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork. Glaze the pasty by brushing the oil over, this will create a golden colour once baked.Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes then serve with the Tenderstem broccoli on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the pie filling, heat 1 tablespoon olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside. To make the pie filling, heat 1 tablespoon olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened. Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper. Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper. Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk. Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk. Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork. Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork. Glaze the pasty by brushing the oil over, this will create a golden colour once baked. Glaze the pasty by brushing the oil over, this will create a golden colour once baked. Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes then serve with the Tenderstem broccoli on the side. Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes then serve with the Tenderstem broccoli on the side. Recipe tips The standard pastry stocked in supermarkets is typically vegan, but check the packet to be sure.