Servings: 4to 6 portions [depending on appetites and sides]
Calories: 551kcal
Author: Jacq
This Vegan Savoury Mince Cobbler is easily cooked using the slow cooker, and has the best cheesy fluffy cobbler topping with a rich savoury veggie mince filling. Veggie savoury mince cobbler is the perfect cozy, comforting, family meal.For a stove-top and oven guide have a look at our FAQ section above this recipe and below in the recipe notes.
Rolling pin [optional, can just pat the cobble dough down by hand]
Biscuit cutter [about 1¾-2 inches diameter]
Ingredients
Cobbler filling:
300gramsvegan mince[fresh or frozen]
140gramscelery[2 sticks] diced small
175gramscarrot[1 large or 2 medium] diced small
170gramsonion[1 large or a few small] diced small
4clovesgarlic[or one tablespoon garlic puree, or replace with 1 teaspoon garlic powder]
1tablespoonvegan Worcester sauce[use an extra tablespoon of soy sauce if not available]
1tablespoonsoy sauce
1tablespoontomato puree
1teaspoonmarmite[yeast extract]
1bay leaf
⅛teaspoonblack pepper
3tablespoonvegan gravy powder
700mililitresvegetable stock[hot] [use a vegan 'beef' flavour stock if available]
Stir through before adding cobbler topping:
2teaspoonsred wine vinegar
140gramsfrozen peas
Cobbler topping:
225gramsplain flour[all-purpose flour]
1tablespoonbaking powder[use a knife to level out the tablespoon measurement]
60gramsvegan margarine
½teaspoonsalt
½teaspoonmustard powder
85gramsvegan cheese[grated, plus a little extra for sprinkling over cobbler]
200mililitresplant-based milk[may require more or less, we like to use unsweetened soya or oat milk]
Instructions
Add the vegan mince, carrots, celery, onions, garlic, tomato paste, Worcester sauce, soy sauce, marmite, bay leaf, black pepper and gravy powder to a slow cooker.
Pour in the hot vegetable stock and switch the slow cooker to the high setting.
700 mililitres vegetable stock
Leave to cook for 3½ hours.
Add the red wine vinegar and taste to see if salt or additional black pepper is needed. Stir through the frozen peas and pop the lid back on while the cobbles are prepared.
2 teaspoons red wine vinegar, 140 grams frozen peas
Add the margarine, and sift the plain flour and baking powder into a mixing bowl. Using your fingertips rub the ingredients together until a bread crumb like consistency is produced.
Stir through the salt, mustard powder and grated cheese.
½ teaspoon salt, ½ teaspoon mustard powder, 85 grams vegan cheese
Pour half the milk into the mixture and stir the milk through. Keep stirring as the mix will begin to clump together.
200 mililitres plant-based milk
Add small amounts of the milk and stir, press the dough together against the side of the bowl. Lift the dough up and press together into a ball, using extra milk if the mix is too crumbly. * don't add all the milk at once as it may not be all needed, simply use enough to form a ball of dough that is not sticky. Add extra flour if it becomes too sticky to roll out*
On a floured surface, roll or pat the dough down to a height of about ½ an inch.
Stamp out cobbles with the biscuit cutter.Bring the dough back together and pat it down again when necessary.This mixture is enough for about 15 cobbles if a 1 ¾- 2 inch cutter is used.
Place the cobbles over the savoury mince, overlapping if necessary. Sprinkle the top with extra grated vegan cheese.* If the savoury mince is not thick enough for the cobbles to sit nicely on top stir through a few more tablespoons of gravy powder to thicken the mince up enough so that the cobbles do not sink*
Lay a tea towel over the top of the slow cooker and press the lid down firmly. Keep the towel taunt and don't allow it to sag down into the food. Lift the parts of the tea towel hanging down and place over the top of the slow cooker lid.
Cook for 60 minutes, When ready the cobbles will have risen and be light and airy inside, and the cheese melted.
Notes
Nutritional information is produced for guidance only and is not intended as an exact calculation as ingredients vary.
Store leftover cobbler for 3 days within the refrigerator.
Or freeze for up to 3 months.
Reheat in the oven until piping hot.
Vegan Worcester sauce can be replaced with an extra tablespoon of soy sauce, or a tablespoon of tomato ketchup or brown sauce.
Instead of marmite use something like Tesco yeast extract which is pretty much the same thing.
The vegan cheese used for this recipe is Violife Original Flavour Grated.
The vegan cheese is optional so omit if preferred, or replace with nutritional yeast flakes for a cheesy flavour.
The gravy powder used is ahh Bisto onion gravy granules which is not labelled vegan but contains no animal ingredients.
Instead of peas you can add frozen or fresh sweetcorn or a drained can of haricot beans [navy beans] or your cooked preferred bean.
Stove-top & oven method:
To prepare the cobbler in the oven keep in mind that you will likely need to add a bit more liquid than usual, but be cautious not to overdo it as the goal is to achieve a thick consistency.
If the mince needs thickening up you can add a few extra tablespoons of gravy powder.
Once the savoury mince is cooked, transfer it to an oven-safe dish and arrange the cobblers on top.
Lightly brush the cobblers with plant-based milk and sprinkle with grated vegan cheese or nutritional yeast flakes for added flavour.
Bake the cobbler in a preheated oven at 200°C (Fan)/220°C/425°F/Gas Mark 7 for about 15 minutes, or until the cobblers have risen and turned a light golden brown, with the cheese nicely melted. Keep in mind that baking times may vary depending on your oven.
Alternatively. you can also make individual mini cobblers using smaller pie dishes or ramekins. Depending on the size of your baking dish, this recipe should yield 4-8 little cobblers. This is a great option for personalized servings or for when you're entertaining guests.