Vegan Vegetable Pie is a great way to use up any left over vegetables by adding a creamy cheesy sauce and topping with crisp puff pastry.
You can also use frozen vegetables, this is what I use most of the time. Simply cook the vegetables first. As the vegetables and the sauce are already cooked it is only the pastry that need to be cooked.
To start gently fry the onion in the vegan margarine until translucent. It will seem like a lot of margarine but it is needed to make the roux.
What is a roux?
A roux (pronounced ‘roo’) is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel).
How to make a roux:
Add the flour and keep cooking over a low heat for a few minutes stirring all the time. Switch to a whisk and start to add the vegan milk a little at a time whisking constantly.
Only add more milk when the previously added milk is absorbed, keep going until all the milk is absorbed. Add the crushed stock cube, herbs and seasoning. Cook for a few minutes more while whisking to make sure the flour is cooked properly.
Stir in the vegetables and nutritional yeast, tip into the greased pie dish.
Give the pot pie filling a taste before adding it into the pie dish or ramekins. Sometimes some batches of veggies are more flavourful and adjust seasoning if needed.
This recipe can be made into individual mini pies or one large pie. The recipe will stay exactly the same, so the choice is up to you!
I like to use puff pastry as most brands are vegan and it is a super convenient way to top your pie, and it also delicious and buttery.
You can use shortcrust pastry or even filo if you prefer, both will be good.
The only thing you have to watch is that you let the pie filling cool before putting the pastry on as pastry does not like heat.
Use any left over pastry to decorate the top and brush with vegan milk. Poke a few holes to let steam out.
Can you freeze Vegan Vegetable Pie?
Yes, the pie freezes very well. Assemble the pie in freezer safe containers or foil containers. Place a piece of parchment paper on top of the pastry then cover well with foil. Freeze for up to 3 months and bake directly from frozen (uncovered) for 30-40 minutes or until the pastry is golden and crisp and the filling is hot and bubbling. If the pastry is browning too quickly, loosely cover with foil then continue baking.
Storing and Reheating Vegan Vegetable Pie
FRIDGE
Store any leftovers of this pie in the fridge for up to 4 days. Reheat by placing in the oven until warmed through or microwave.
FREEZER
You can freeze these pies either with the crust unbaked or with the crust unbaked.
If you want to freeze with the crust unbaked, place the pie in the freezer sealed in plastic wrap for up to 3 months. When reheating remove from the freezer and let thaw on the countertop, then place in the oven and cook as normal.
To freeze with the crust baked, place the pie in the freezer sealed in plastic wrap for up to 3 months. When reheating remove from the freezer and let thaw on the countertop. Warm in the oven.
Vegan Vegetable Pie is perfect with my Quick Roast Potatoes
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks__ and tag @aveggiecooks__. I would love to see it!
Vegan Vegetable Pie
Equipment
- Pie dish 28cm by 20cm/11inch by 8inch
Ingredients
- 1000gm/ 35oz Mixed Cooked Vegetables
- 100gm/ 3½oz Vegan Butter
- 1 Large Onion chopped
- 770gm/ 2½oz Plain Flour
- 400ml/ 14 Fluid oz Vegan Milk Have a little extra milk to brush pastry
- 1 Tablespoon Dried Mixed herbs
- 1 Stock Cube
- Salt and Pepper
- 2 Tablespoons Nutritional Yeast
- 3375gm/ 13oz Pack Rolled Sheet Puff Pastry
Instructions
- Melt the butter in a large saucepan
- Add the chopped onion and fry gently until soft
- Add in the flour and cook on a low heat for a few minutes stirring all the time
- Switch to a whisk and gradually add the milk a little at a time whisking constantly. As the milk is absorbed into the flour add more but do not add it all at once or your sauce will be lumpy.
- Add the crushed stock cube, dried herbs and seasoning
- Cook for 5 minutes over a low heat. The sauce should be thick but not solid, add more milk if seems very thick.
- Add in the nutritional yeast and cooked vegetables
- Pour into greased pie dish and leave for 20 minutes to cool
- Preheat oven to 200°C/400°F/Gas Mark 6
- Cut a 2cm strip of pastry and put around the outer top edge of the pie dish
- Top with the sheet of pastry and press edges to seal. Use any trimmings to decorate
- Brush with vegan milk and poke a few holes to let steam escape
- Cook for 25 - 30 minutes untiil the pastry is golden brown
- Let sit for 10 minutes to cool a bit before serving
Other Recipes to try:
Vegan Cranberry and Lentil Bake
