Meat pie.

Dropped this in to Calfy at work and he LOVED it.  I used mixed dried mushrooms, but next time I think I will try porcini for a richer flavour, and maybe use some truffle oil too.  I'd soak the TVP and mushrooms separately as they take different times to absorb the liquid.  A tbsp of tomato paste helps thicken this out too.  DELICIOUS.

Ingredients
(Makes approx 2 large pies, 32 party pies, and 6 medium-sized pies)

1 1/2 cups TVP mince (textured vegetable protein, sometimes referred to as vegetarian mince, can be found at most supermarkets)
50g dried mushrooms
1/2 brown onion
3 tbsp soy sauce
2 tbsp vegan powdered stock
3 tbsp plain flour
Pinch of nutmeg
1 tsp oregano
1 tbsp ground peppercorns
Olive oil
Salt to taste

Start by soaking the TVP and mushroom in the soy sauce and hot water. Pour hot water over the mix until just covered. The mixture will start soaking up the liquid quickly so add more water as necessary - soak for around 10min. Dice onion into small pieces.

Heat olive oil in a deep saucepan and sauté the onions and TVP and mushroom mix. Add the remaining ingredients with around 2 cups of water. Simmer for  20min. Allow to cool.

Meatballs.

I made a slow-cooked tomato sauce to go with these, and they were chewy (gluten flour, WHO KNEW) but also very good.  Recommended.

MEATLESS MEATBALLS

1 Cup Breadcrumbs, coarse
1 Cup  Mushrooms, finely minced, I used crimini
1 Clove Garlic, finely minced (or 1/2 t garlic powder will do in a pinch)
2 Tablespoons Nutritional Yeast Flakes
3/4 Cup Vital Wheat Gluten Flour
3 teaspoons Worcestershire sauce, vegan
1 Tablespoon Tamari or soy sauce
3 Tablespoons finely chopped baby spinach leaves*
1 Vegetable bouillon cube
1/2 Cup Hot Water

Dissolve the bouillon cube in the hot water. Add the worcestershire and tamari and set aside.
In a large bowl, combine the breadcrumbs, mushrooms, garlic, nutritional yeast flakes, and flour.
Pour over the liquid and spinach.
Knead the mixture together to form a firm dough.
Pinch off 1 inch sized pieces to roll into balls.

Either heat the oven to 350ºF (175ºC) or heat a layer of vegetable oil in a large sauté pan over medium high heat.
If baking, line a cookie sheet with parchment paper and evenly distribute the meatballs so they aren’t touching.
Bake for 15 minutes then roll each of the meatballs over to brown the other sides, baking for an additional 15 minutes.

If frying, I liked this version better, add the meatballs to the heated oil to fill the pan, without overcrowding.
Fry the meatballs, moving occasionally to evenly brown them on all sides.
Remove from the pan and allow to drain on a paper towel while you finish up any remaining meatballs.

*Depending on the end dish, you could choose to add additional seasoning such as parsley, thyme, oregano or basil for tomato sauces and rosemary or thyme for brown (mushroom) gravies.