A Christmasy Pie, with mushrooms, chestnuts and pinto beans, in a lemon, cashew cream and coconut milk sauce, served with cranberry sauce.
I will shortly be celebrating my second truly vegan christmas, and there’s no looking back. I’m liking it too much. Last year I managed a passable nut roast, so this year I thought I’d get ahead with my planning and pull out a few stops. I’m noticing that, on high days and holidays when family and friends gather, and I bring a vegan dish to the table, my meat-eating relatives all make a bee-line for it, so much so I have to ward them off to make sure me and my partner get enough! Still, I’m not complaining, because it’s a nice way to open people’s minds to plant-based cooking that’s based on cruelty-free, healthy and nutritious ingredients. I just have to remind myself to make more than enough to go round.
Apart from the cashew nuts process*** (which needs to be done 3 hours in advance) – 90 minutes is ample time to prepare and bake this pie.