Description
A delicious and hearty Vegan Savory Vegetable Pie filled with a variety of vegetables and encased in a flaky vegan crust.
Ingredients
- For the Flaky Vegan Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¾ cup cold vegan butter, cubed
- 6–8 tablespoons ice-cold water
- For the Vegetable Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium potato, peeled and diced
- 1 cup sliced mushrooms
- 1 cup broccoli florets, chopped
- 1 cup frozen peas
- ½ cup diced red bell pepper
- ¼ cup all-purpose flour
- 1½ cups vegetable broth
- ¾ cup unsweetened, unflavored oat milk or soy milk
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- For the Crust Topping
- 2 tablespoons unsweetened plant-based milk
- 1 teaspoon olive oil, optional
- 1 tablespoon sesame seeds, optional
Instructions
- Prepare the Vegan Pastry: In a large bowl, combine the flour, salt, and baking powder. Add the cold vegan butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two portions, with one portion slightly larger than the other. Shape them into disks, wrap, and refrigerate for 30 minutes.
- Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and mushrooms. Cook for another 3–5 minutes until the mushrooms release their moisture and begin to brown. Add the carrots, potato, broccoli, and red bell pepper. Cook for 5–7 minutes, stirring occasionally.
- Make the Creamy Vegan Sauce: Sprinkle the flour over the vegetables and stir until everything is lightly coated. Slowly pour in the vegetable broth while stirring continuously to prevent lumps. Add the plant-based milk, soy sauce, dried thyme, parsley, smoked paprika, black pepper, and salt. Simmer for 5–7 minutes until the sauce thickens. Stir in the frozen peas and cook for another minute. Remove from the heat and let the filling cool for 10–15 minutes.
- Preheat the Oven: Preheat your oven to 400°F. Lightly grease a 9-inch pie dish.
- Roll Out the Bottom Crust: Remove the larger dough disk from the refrigerator. On a lightly floured surface, roll it into a circle large enough to cover the bottom and sides of the pie dish. Carefully transfer the pastry into the dish and gently press it into place.
- Fill the Pie: Spoon the cooled vegetable mixture into the pastry-lined dish. Spread it evenly, making sure the filling reaches the edges.
- Add the Top Crust: Roll out the remaining dough into a circle large enough to cover the pie. Place it over the vegetable filling. Trim excess pastry, then pinch the top and bottom crusts together to seal. Cut several small slits into the top crust to allow steam to escape.
- Brush and Bake: Mix the plant-based milk with the optional olive oil. Brush the mixture over the top crust and sprinkle with sesame seeds if desired. Place the pie on a baking sheet and bake for 40–50 minutes, or until the crust is golden brown and the filling bubbles through the vents.
- Rest and Serve: Remove the pie from the oven and allow it to rest for 10–15 minutes before slicing.
Notes
- Ensure the vegetables are cut evenly for consistent cooking.
- Feel free to substitute any vegetables based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg