Vegan Vegetable Pie
Vegetables in a creamy sauce topped with crispy puff pastry.
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