From: Linda McCartney’s Home Cooking, p. 85
A traditional beef pie without the beef 🙂 TVP gives a beefy texture and all meat-eaters around the table loved the pie.
I thought that the recipe relies to heavily on TVP and I was worried that there might not be enough taste in the filling. So I added half a bulb of fennel, 3 sticks celery and one carrot (all finely chopped) to the filling. I also used a glug of red wine for the sauté and flavoured the filling with a dash of Worshestershire Sauce. This gave a wonderful taste and also more filling to be enjoyed.
Vegan: Make sure your pie-crust ist vegan.
Gluten-Free: Use a gluten-free pie crust (e.g. my recipe for shortcrust pastry).