Festive Vegan Vegetable Pie
This rainbow-coloured vegan vegetable pie is a spectacular festive centrepiece that will take pride of place on your table this Christmas. It’s filled with rosemary-roasted potatoes, peppers, and garlic mushrooms for a tasty vegan dinner.
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Is there anything better than sitting down for a dinner and discovering the main course is a vegan pie? We think not!
If you’re looking for something different to your usual nut roast or vegan roast this, Christmas, try this festive vegetable pie.
Much like a traditional vegetable pie, this vegan pie recipe features a shortcrust pastry case with layers of sautéd vegetables.
The plant-based pie is filled with rosemary-roasted potatoes and peppers, sautéd onions and greens, and a mushroom mix seasoned with garlic. It really is a taste sensation, not to mention an eye-catching centrepiece too.
Total Time: 2 hours 30 minutes
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
- For baking:
- 0.375 0.375 red peppers, seeded and quartered lengthways
- 0.375 0.375 medium potatoes, thinly sliced
- oIive oil, as needed
- salt and pepper, to taste
- 0.375 0.375 Tbsp rosemary
- 87.5 87.5 g shortcrust pastry (homemade or storebought)
- flour, for dusting
- For sautéing:
- 0.125 0.125 large brown onion, sliced
- 0.375 0.375 garlic cloves, crushed
- 7.5 7.5 g packed spinach or kale
- 18.75 18.75 g firm tofu
- 0.375 0.375 Tbsp nutritional yeast
- 0.0625 0.0625 tsp ground nutmeg
- 31.25 31.25 g mushrooms, thinly sliced
- To assemble:
- 0.25 0.25 Tbsp olive oil or vegan butter, melted
- Preheat the oven to 180°C/Gas Mark 4.
- Place the red peppers on a lined baking tray. Drizzle with olive oil and season with salt and pepper.
- Arrange the potato slices on another lined baking tray. Drizzle with olive oil and season with salt, pepper and rosemary.
- Bake the peppers and potato in the oven for about 20 minutes or until they are both tender. Set aside.
- On a floured surface, roll out 500g of the pastry to about 5mm (2/5in) thick. Transfer the pastry to a 20cm (8in) deep cake tin. Press the pastry against the bottom and sides to form a crust. Cut off any overhang. Use a fork to prick the bottom.
- Bake the pie crust in the oven for 10 minutes and set aside.
- Meanwhile, sauté the onion and garlic with a little olive oil until soft and fragrant. Set aside half the mixture.
- Add the greens to the saucepan with half of the onion and garlic mixture and cook until wilted. Set aside in a food processor.
- Add the mushrooms and remaining onion and garlic mixture to the saucepan. Cook until soft and fragrant. Season with salt and pepper and set aside.
- Add the firm tofu, nutritional yeast and nutmeg to the spinach or kale mixture. Pulse until the mixture forms coarse crumbs. Season with salt and pepper and set aside.
- To assemble the pie, press the spinach or kale and tofu mixture into the bottom of the pie. Layer with the peppers, then potatoes then the mushroom mixture.
- Roll out the remaining pastry on a floured surface in a circular shape. Transfer the pastry to cover the pie and cut off the overhang. Press the edges together. Use any excess pastry to make shapes for decoration.
- Brush the top of the pie with melted butter or olive oil and bake for 30 minutes or until the top is golden brown. Leave the pie to cool in the tin for 20 minutes, then take it out to cool.
Planning your Christmas dinner menu?
Our handy guide to the best vegan Christmas recipes will make planning a delicious feast simple.