Thanks to Cranks, I've made many variations of the vegetarian Homity Pie at home, but last year I made a vegan version of it with vegan cheese substitute and guess what, I actually liked it and so did D.
This vegan cheese alternative came from Vegusto. So far, its been the only vegan cheese that I don't mind eating now and again; and its the one I will pick up if I am ever catering for vegan friends. Its good warm or cold. I have actually taken it into work for lunch and even a picnic in the past, but the next time I made this will be for those long exploratory or rambling walks.
Vegan Homity Pie Filling
Have ready 6 oval blind baked pastry (choose your own recipe, could even be gluten free)
600g potatoes, chopped into cubes
2 tablespoons olive oil
2 medium onion, finely sliced
2 - 4 tablespoons vegan Oatly Oat Cream
200g No Moo Melty Vegusto Diary Free Cheese Alternative, roughly chopped
1 tablespoon parsley, minced
Salt and pepper
Boil the potatoes until tender then drain and set aside to cool.
Heat the oil and then fry the onions until soft, then stir in the potatoes to coat with the onions and cook for about 5 minutes, before stirring in the vegan cream, half of the vegan cheese alternative, herb, salt and pepper to taste. Take off the heat and stir very quickly to coat well, taste and adjust seasoning if necessary and allow to cool (feel free to mash it a little if you so wish).
When cool, spoon generously and evenly between the blind baked pastry cases. Scatter over the remaining vegan cheese alternative and bake for 20 minutes in the oven.