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Vegan Vegetable Pie

Writer's picture: Marisa's Vegan RecipesMarisa's Vegan Recipes

Updated: Jul 14, 2019

I'm so proud of this! It couldn't have gone any better!

Not only does it taste amazing but it keeps it's layers!


Each layer makes the pie very bright and colourful.

Everyone will be so impressed if you serve them this!


Ingredients

80ml Olive Oil

2 tsp Cumin

1/2 tsp Ground Cinnamon

1 tbsp Vinegar

1/2 Butternut Squash - Cut into 1cm Triangles

1 Red Pepper - Sliced

Thyme

4 Garlic Cloves

3 Large Potatoes - 1/2 thick slices

2 tsp Smoked Paprika

1 tbsp Cornflour

250g Spinach

Pastry;

150g Olive Oil

500g Plain Flour

200ml Warm Water

Method

* Mix 2 1/2 tbsp oil, thyme and garlic. Rub over the butternut squash.

* Cover the potatoes in oil and paprika

* Mix 1 1/2 tbsp Oil, cumin, cinnamon and vinegar. Run mix onto pepper.

* Roast all until tender.

* Once cooked mash the butternut squash and garlic.

* Preheat oven 180C

* Grease a 23cm cake tin.

Pastry;

* Sift the flour into a large bowl. Make a well in the middle.

* Mix the oil and water and pour into the flour.

* Mix together to form a dough.

* Set aside 1/4 of the dough.

* Roll out the rest to fit your dish.

* Build your pie.

* Half your cornflour on the bottom of the pastry.

* Layer your spinach on.

* Sprinkle the rest of your cornflour.

* Layer the pepper.

* Add another layer of spinach.

* Layer the potatoes.

* Another layer of spinach.

* Add the butternut squash mash.

* Roll the last of the pastry out and put it on top of your pie.

* Press the edges with a fork and make steam holes.

* Brush a little oil on the top.

* Cook for 45 minutes or until pastry has gone golden brown.

Let cool before serving.

Enjoy!





Check out some of my other recipes;


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Email; 

marisasveganrecipes@hotmail.com

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