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Method

1. Preheat the oven to 220C/200C Fan/Gas 7.

2. 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.

3. Add the remaining tablespoon olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened.

4. 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.

5. 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.

6. 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.

7. Glaze the pasty by brushing the oil over, this will create a golden colour once baked.

8. 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.