Vegan Pixie
Based in the South East near Brighton, Georgia Stait, known by her followers as The Vegan Pixie, is a massive foodie that loves to share her passion for plant-based food on Instagram. She lets her followers know her opinion on new supermarket and small company product releases as well as reviewing new vegan dishes available at restaurants. Aside from food she loves all things travel and fashion and shares vlogs and videos over on her YouTube channel. Make sure to head over to her Instagram @veganpixie_ and YouTube channel (Georgia Skye) to follow her adventures.
Video Description
Learn how to make vegan food from an expert, The Vegan Pixie. Having been vegan for many years, Georgia Stait knows all the tips and tricks for the simplest, most delicious vegan food.
Attempting to make a vegan version of her dad's chicken and leek pie, The Vegan Pixie came up with this recipe using The Vegetarian Butcher 'What the Cluck' pieces. The result is a new favourite comfort food for chilly days!
Ingredients:
1 pack of The Vegetarian Butcher ‘What The Cluck’ pieces
- 1 large leek, sliced
- 1 onion, finely chopped
- 1 veg stock cube mixed with 400ml boiling water
- 2 tbsp plain flour
- 100ml plant mylk
- 1 tbsp dairy free butter
- Salt & pepper
Method:
Preheat oven to 180'C
- In a saucepan on a medium heat 1 tbsp oil with the onion, leek and 'What the cluck' pieces, stir and leave for 5 mins
- In a separate pan on a medium heat, add butter and flour and mix until combined then add in milk and whisk until smooth then add in the veg stock
- Add the milk and stock mix to onion and leek, bring to boil a simmer for 10mins whilst you roll out your pastry
- Add salt and pepper to the pie mix and pour into pie dish then top with patry making sure it is well covered by pressing pastry into the sides of the dish with a fork and then using a fork poke holes all across the top
- Place in the oven for 25mins or until pastry is cooked, serve with veg and some creamy mash and you've got yourself a beautiful chickenless pie dinner!
