• 2 cups of unflavored TVP @lesBrutes, rehydrated in hot vegetable broth
• 2 tablespoons of vegetable butter
• 1 chopped onion
• 3 cloves of garlic, finely chopped
• 2 carrots, diced
• 1 stalk of celery, finely chopped
• 1 cup of frozen peas
• 1 1/2 cups oat-based plant cream
• ½ cup vegetable broth
• ½ cup of dry white wine (optional)
• 1 tsp of thyme
• 1 tsp dried sage
• 200g of vegan ricotta
• Salt and pepper to taste
• 1 round puff pastry sheet, ready to bake (or puff pastry roll dough)
• (Optional) a little milk or plant-based milk for brushing

1. Preheat the oven to 400°F (200°C).

2. Rehydrate the TVP: Pour the TVP into a bowl, cover with very hot broth and let it sit for 10 minutes. Drain, then squeeze to remove excess liquid.

3. Prepare the filling: In a large ovenproof skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 6 minutes.

4. Add the TVP and let it brown slightly.

5. Stir in the peas, vegan ricotta, thyme, sage, salt and pepper. Mix gently to evenly distribute the ricotta.

6. Gradually pour in the stock, plant-based cream and white wine. Let it thicken for 3 to 4 minutes while stirring.

7. Cover the pan with the puff pastry. Brush with a little milk or vegetable butter to promote browning.

8. Bake for 15 minutes, or until the pastry is golden brown and crispy.

9. Let it rest for 5 minutes before serving.