TVP Vegan Meat Pies (Pepper No-Beef Pies)
When it’s cold outside and the family’s craving something hearty, you really can’t go past a classic Aussie meat pie — minus the meat, of course.
These TVP Vegan Meat Pies are my plant-based twist on the classic Australian meat pies you’d find at a servo or footy match. They’re rich, peppery, and packed with flavour thanks to textured vegetable protein (TVP), mushrooms, and a simple gravy-style sauce. Wrapped in golden puff pastry and cooked in a pie maker, they come together faster than you'd think — perfect for busy weeknights.
Whether you're feeding the family or stocking the freezer, these pepper no-beef pies hit the spot. They’re protein-packed, budget-friendly, and taste like proper comfort food.
Why You’ll Love These TVP Vegan Meat Pies
Hearty & Meaty – without the meat
Textured Vegetable Protein (TVP) creates that perfect mince-like filling, soaking up the rich, peppery gravy.
Budget-Friendly
TVP is a super affordable protein source — and it keeps well in the pantry, making it a great backup.
Kid-Approved Comfort Food
These pies are rich, savoury, and comforting — with familiar textures and flavours that even picky eaters will love.
Great for Meal Prep
Make a batch ahead of time, freeze, and reheat when you need something quick and nourishing.
What is TVP, and why use it in vegan pies?
Textured Vegetable Protein is a plant-based meat alternative made from soy flour. It comes dry and expands when rehydrated, giving it a mince-like texture that’s ideal for savoury pies, bolognese, nachos — you name it. It’s:
High in protein
Super affordable
Long shelf life
Absorbs flavour like a sponge
Once rehydrated, TVP takes on a beautiful meaty texture that works brilliantly with bold flavours like black pepper and umami-rich mushrooms.
Check out my video on How to use TVP:
Customisable Options for these Vegan Meat Pies
While the base of these TVP vegan meat pies are a simple winner on their own, you can certainly jazz them up a little and take them to a whole new level. Here’s some other ideas for you to try out:
Veggie Add-ins:
Feel free to bulk these up with extra veg — diced carrots, peas, or corn work beautifully.
Spice it up:
Add a pinch of chilli flakes for a spicy pepper pie.
Pastry-Free Option:
Want to cut back on pastry? Serve the peppery filling on mashed potatoes or inside jacket potatoes for a ‘deconstructed pie’ dinner.
Serving Ideas
I love serving these with:
Tomato sauce - naturally for the full Aussie Meat Pie experience!)
Steamed peas or green beans
A quick side salad with balsamic glaze
Or just on their own — fresh out of the pie maker, golden and piping hot!
They also make great lunchbox leftovers for the next day — just pop them in an insulated container to stay warm.
Storage & Reheating Tips
To Freeze: Let the pies cool completely, then freeze in airtight containers or reusable silicone bags.
To Reheat: Pop them back in the pie maker, oven, or air fryer until heated through and crisp again.
They’re perfect for meal-prep Sundays — make a double batch and thank yourself later during the midweek madness.
Time-Saving Tip: Use a Pie Maker
We absolutely love our pie maker (seriously, it’s a game changer for busy weeks). Instead of heating up the whole oven and waiting 30+ minutes, you can have golden, crispy pies in under 15 minutes with zero fuss.
Just cut your pastry, press it into the pie maker, spoon in your filling, add the top layer of pastry, and let the machine do the rest.
If you don’t have one yet, I highly recommend grabbing a pie maker — it's easily one of our most-used kitchen gadgets!
FAQ for Vegan Meat Pies
Can I use something else instead of TVP?
Yep! You can sub in cooked lentils, finely chopped mushrooms, or store-bought vegan mince. Just keep in mind the texture and flavour might shift slightly.
Is puff pastry vegan?
Most supermarket brands of puff pastry in Australia are accidentally vegan — but always check the label just in case!
Do I need a pie maker?
Not at all! You can use a muffin tray or ramekins and bake them in the oven at 200°C for 25–30 minutes until golden brown. But if you’ve got a pie maker, it’ll save you heaps of time!
These TVP Vegan Meat Pies are one of those recipes that’s just easy to love. Whether you’re new to using TVP or a seasoned plant-based cook, this one's a keeper. They’re warm, filling, and nostalgic — without the meat, but all the flavour.
So next time the footy’s on, the kids are starving, or you just want a quick dinner with minimal effort, whip up a batch of these pepper no-beef pies. Bonus points if you make extra and stash some in the freezer for later.
INGREDIENTS
Pepper No-Beef Pies
2 cups Textured Vegetable Protein
2 cups boiling water (for soaking TVP)
1 brown onion, diced
1 cup button mushrooms, diced
2 tbsp plain flour
2 cup vegetable stock
2 tbsp tomato paste
1 tsp black pepper
3 sheets puff pastry
METHOD
Rehydrate the TVP by combining with boiling water in a heatproof bowl. Let it sit for 5–10 minutes until it reaches a mince-like texture.
Sauté onion in a pan with a splash of oil until soft.
Add mushrooms, rehydrated TVP, and plain flour. Stir and cook until the TVP browns slightly.
In a jug, mix together vegetable stock, tomato paste, and black pepper. Pour over the TVP mix and bring to a boil, then reduce heat and stir until thickened.
Cut thawed puff pastry to suit your pie maker or muffin tray.
Spoon filling into pastry, cover with a top layer, and cook:
In a pie maker: 10–15 minutes until golden.
In the oven: 25–30 minutes at 200°C until puffed and golden.
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