Directions

• Preheat the oven to 200°C.
• In a bowl, mix together the soya mince, breadcrumbs, flour, sage, apples, onions, 2 tablespoonfuls of the vegan butter, the juice of 1 orange, lemon juice, nutmeg, and chestnuts until well combined.
• Melt 1 tablespoonful of the vegan butter in a pan over low heat and fry the leeks until soft. Season to taste and set aside.
• In a separate pan, melt the remaining vegan butter and sauté the shallots until translucent. Remove from the heat and add the white wine. Return to the heat and cook for 15 minutes, or until the alcohol has evaporated. Add the mustard, thyme, soya double cream, sugar, salt, and pepper and cook until slightly thickened.
• Place the remaining orange juice, cranberries, brown sugar, cloves, cinnamon stick, and port or red wine in a saucepan. Simmer for 15 to 20 minutes, or until thickened, stirring constantly. Taste and add a little more sugar if desired, then remove from the heat and let cool for 45 minutes.
• Roll the pastry out to approximately 1 centimetre thick. Use two-thirds to line a pie dish, pushing it into the corners. Layer in the vegan meat, white-wine sauce, stuffing, leeks, and cranberry sauce and cover with the remaining pastry.
• Cut away any overhanging pastry, leaving about a centimetre around the rim. Pinch the base and lid together all the way around.
• Brush with the oat milk and bake for 25 minutes, or until golden brown. Let cool slightly before serving.