Indulge in a Flavorful Vegetarian Pie Recipe
Welcome to my savory pie recipe – a perfect dish for those who love a hearty meal that is both delicious and nutritious. As a vegan chef, I have always been passionate about creating dishes that are not only satisfying but also cruelty-free. This recipe is ideal for vegans, vegetarians, and meat-eaters alike, as it contains ingredients that are protein-rich and packed with flavor.
There’s nothing tastier than a good old-fashioned savory pie, and this vegetarian/vegan pot pie recipe is no exception. It’s a classic dish that has been enjoyed by many generations and is now made even more accessible to everyone, including those who follow a plant-based diet. This is the perfect dish for a cozy night in or when you’re craving some comfort food.
In this recipe article, I will provide you with step-by-step instructions on how to create this delectable dish in the comfort of your own home. You’ll be surprised at how easy it is to make, using simple ingredients that most people already have in their pantry.
So let’s roll up our sleeves and get ready to make the best vegan savory pie you’ve ever tasted! Get your apron on, preheat your oven, and let’s get cooking!
Why You’ll Love This Recipe
Ladies and gentlemen, let me tell you why you’ll love this Vegetarian/ Vegan Savory Pie Recipe!
Firstly, it is not just for vegans and vegetarians, but for everyone who loves a delicious and hearty pie. Trust me; this pie recipe isn’t your average boring and tasteless veggie pie – it is jam-packed with tasty veggies and wholesome ingredients that are perfect for any meal.
What’s more, this vegan savory pie recipe is ideal for busy people on the go. It takes only minimal time to prepare, and before you know it, your mouth-watering pie will be ready to devour!
If you love versatility in your kitchen, then you’ll be pleased to know that this savory pie recipe can be customized based on what’s in-season or what you find in your kitchen. With a variety of vegetables like cauliflower floret, broccoli floret, Idaho potato, sweet potato as well as spinach options such as frozen and fresh leaves; there’s a long list of options to try!
This plant-based recipe makes this savory pie ideal for those seeking the health benefits of a vegetable-focused diet. With healthy fats from extra-virgin olive oil, warm notes from paprika spice, and mozzarella cheese adding creaminess without sacrificing taste buds to sweetness, you won’t regret trying out this vegan pot pie.
Lastly, I can assure you this recipe will undoubtedly take your taste buds on an adventure! The mixture of flavors created by garlic minced, dried basil leaves, and onion choppings results in the tastiest homemade savory pies’ UK plus recipes. You’ll find yourself taking seconds and thirds until there’s nothing left on the plate.
You don’t have to sacrifice flavor for healthy eating with plant-based Living crust-brushed pastry homemade pies 2-3 times per week – with this Savory Vegetarian Pie Recipe,you get it all- satisfaction from tucking into meals filled with deliciousness!
Ingredient List
Let’s jump right into the ingredient list for this delicious vegetarian/vegan savory pie recipe. This recipe contains a mix of fresh and frozen vegetables, making it easy to prepare any time of year. Here’s what you’ll need:
For the filling:
- Extra virgin olive oil
- 1 small sweet potato, diced (approx. 1 cup)
- 1-2 cloves garlic, minced
- 1 cup chopped yellow onion
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 2 cups frozen spinach
- 1/2 cup mozzarella cheese (or vegan cheese alternative)
- Salt, paprika, and dry basil leaves
For the crust:
- 1 Idaho potato, peeled and diced (approx. 1 cup)
- 1 sweet potato, peeled and diced (approx. 1 cup)
- 3 cups of water
- dry active yeast
- Olive oil
- Honey (or sugar alternative)
- Salt
- Wheat flour (use gluten-free flour for a gluten-free option)
This pie recipe takes advantage of the freshest ingredients to create bold and savory flavors that will keep you coming back for more.
The Recipe How-To
I’m excited to share this vegan/ vegetarian savory pie recipe with you! It’s hearty, delicious, and perfect for meal prep. Here’s a step-by-step guide on how to create the perfect savory pie.
Ingredients:
- 1 small sweet potato diced (approx. 1 cup)
- 2 cloves garlic minced
- 1 cup chopped yellow onion
- 1 cauliflower floret, chopped
- 1 broccoli floret, chopped
- 2 cups fresh spinach, chopped
- ½ cup frozen spinach, thawed and drained
- 1 Idaho potato, peeled and diced (approx. 1 cup)
- 1 tbsp Extra Virgin Olive Oil
- Salt
- Paprika
- Basil Leaves (Dry)
- 1 tbsp butter or Coconut Oil (for vegan option)
Instructions:
Step 1 – Prepare the Vegetables
Heat a tablespoon of Extra Virgin Olive Oil in a large pan over medium heat. Add the diced sweet potatoes, minced garlic, and chopped onions. Stir occasionally until soft.
Add the chopped cauliflower florets and chopped broccoli florets to the pan with salt, paprika, and dry basil leaves for seasoning. Cook for about five minutes until tender.
Next, add the diced Idaho potato, followed by the chopped fresh spinach and thawed/drained frozen spinach. Mix well and let the vegetables cook down for a few minutes.
Finally, add a tablespoon of butter or coconut oil (for vegan option) to bring the flavors together. Once finished, remove from heat and let it cool completely.
Step 2 – Preheat and Prepare Pie Crust
Preheat oven at 375°F (190°C). In another bowl mix approximately half-a-cup of water with dry active yeast (vegan option) or water, olive oil, honey (vegetarian option) & salt (approximately half-a-teaspoon each). Then gradually add wheat flour while kneading it with your hands at room temperature till it forms into a dough.
Roll out the dough with a rolling pin to approximately half inch slices on floured board. Grease your pie dish and transfer your rolled pastry onto it pressing it around carefully to avoid any tear in between.
Give small vent cuts using knife tip to prevent pastry puffing up too much while baking.
Pro-tip: If you’re concerned about the crust being too soft after adding moisture-rich filling bake it for ten minutes or till light browne shade appears before inserting filling.
Step 3 – Bake
Take out prepared pie crust from refrigerator (if chilled) & pour cooled vegetable mix right into it spreading evenly across top. You may sprinkle some grated Mozzarella cheese (not vegan) if desired. Ensure that there is some space left on top close enough to edges as filling tends to expand while baking
Bake in prehe
Substitutions and Variations
Feeling creative? Don’t be afraid to experiment with different ingredients and flavors to make this savory pie recipe your own! Here are some substitution ideas and variations that you can try:
РSpinach: You can use either fresh spinach or frozen spinach for this recipe. If using fresh spinach, saut̩ it in a pan until wilted and squeeze out any excess water before adding it to the other ingredients. If using frozen spinach, thaw it and squeeze it out before adding it to the pie.
– Vegetables: While this recipe calls for cauliflower florets, broccoli florets, Idaho potato, and sweet potato, you can switch up the vegetables based on your personal preferences or what you have on hand. Try adding diced eggplant or sliced mushrooms for a heartier texture. You can also experiment with layering in different vegetables for added depth of flavor.
– Cheese: For a vegan version, simply omit the mozzarella cheese or substitute it with your favorite plant-based cheese alternative.
– Pot Pie Variation: Instead of making one large savory pie, try making individual-sized pot pies by using ramekins or mini pie tins. This is perfect if you want to portion control or want a more impressive presentation.
– Meat Substitute: If you want to add a meaty texture without using any animal products, try using crumbled tofu or textured vegetable protein (TVP). To create a chicken pot pie version, use vegan chicken instead.
The possibilities with variations and substitutions are endless, so feel free to get creative with your ingredients to make this recipe your own. No matter what combination you choose, we guarantee that you’ll end up with a delicious savory pie.
Serving and Pairing
This savory pie recipe can be served as the main meal for lunch or dinner, paired with a fresh garden salad or roasted vegetables on the side. It is a filling and satisfying dish that is perfect for sharing with family and friends.
If you’re planning a vegan potluck or gathering, this vegan savory pie should definitely be on the menu. Its golden crust and delicious aroma will grab everyone’s attention and have them coming back for seconds.
This pie pairs well with a range of beverages, including crisp white wines or dry reds. For those looking for a non-alcoholic option, herbal tea or sparkling water would also work nicely.
For dessert, consider serving plant-based sweets like fruit tarts or vegan cookies to complement this savory dish.
In conclusion, this versatile vegan savory pie recipe is not only delicious but also pairs well with many sides and drinks. Whether you are hosting a gathering or enjoying it at home, it will surely satisfy your taste buds and leave you feeling happy and satisfied.
Make-Ahead, Storing and Reheating
As a busy vegan, I know the importance of meal prep and planning ahead. That’s why this savory vegetarian pie can be made ahead of time and stored for later. Here are some tips on how to make, store and reheat this vegan pie:
Make-Ahead:
You can make the pie dough up to 2 days in advance and store it in the fridge. You can also prepare the filling one day ahead of time and keep it in an airtight container in the fridge until ready to assemble.
Storing:
Once you’ve baked your savory vegetarian pie, you can store it in the refrigerator for up to 3 days. Make sure to cover it with a plastic wrap or foil to prevent any moisture from getting in.
Reheating:
To reheat your vegetarian savory pie, preheat your oven to 350°F. Remove any plastic wrap or foil and place the pie in the oven for about 10-15 minutes. Alternatively, you can reheat individual slices of the pie in the microwave for about 1-2 minutes depending on your microwave’s settings.
One tip is to reheat the pie gently and slowly so that it heats through completely without overcooking or drying out. Also, allow your reheated pie to cool down for a few minutes before serving to avoid any burns or heat damage.
By following these storage and reheating tips, you can enjoy a delicious homemade vegetarian savory pie anytime you want without taking up too much of your valuable time cooking every day.
Tips for Perfect Results
Now that you have all the ingredients ready for making your vegan savory pie, it’s time to dive into some tips and tricks that will help you to achieve perfect results.
1. Preheat the oven – Before getting started with anything, make sure your oven is preheated as this will help in even baking of your pie.
2. Use chilled butter – Always use chilled vegan butter while making the dough for the crust. This will help in achieving a flaky texture for your crust.
3. Don’t overmix the dough – Overmixing can result in a tough and chewy crust, which is not something anyone would want. Mix the dough only until it is combined and avoid excessive kneading.
4. Parchment paper for crust assembly – While assembling the pie crust, use parchment paper to roll out the dough as this makes it easier to handle and also prevents sticking to the surface.
5. Eggless wash for golden brown color – To give your pie a beautiful golden brown color on top, use eggless wash made with plant-based milk or soy milk mixed with maple syrup.
6. Seasoning is important – Keep in mind that seasoning makes a whole lot of difference when it comes to savory pies. Pepper, paprika, and dry basil leaves work brilliantly with this recipe.
7. Let it cool down before serving – Allow your pie to cool down for at least 10-15 minutes before slicing and serving to avoid any burnt tongues.
8. Experiment with toppings – The best part about pies is that you can always play around with different toppings like sliced almonds or pumpkin seeds on top of the filling. Get creative!
By following these simple tips, you’ll be able to make your vegan savory pie look and taste like a professional one!
Bottom Line
In conclusion, this savory pie recipe is truly a vegan chef’s masterpiece. It combines a variety of delicious vegetables and spices to create a truly delectable dish that’s perfect for any occasion. If you’re new to veganism or simply looking for a vegan-friendly recipe that will satisfy even the most carnivorous of appetites, then look no further than this recipe.
With its perfect blend of flavors and textures, along with its simple yet satisfying preparation process, it’s sure to become a staple in your kitchen. And with all the different variations and substitutions that you can make to suit your own taste preferences, the possibilities are endless.
So don’t wait any longer to try out this amazing vegan savory pie recipe! Whether you’re serving it up for a family dinner or bringing it to a potluck party, it’s sure to be a crowd pleaser. And who knows – maybe it’ll even convince some meat eaters to give veganism a try!
Vegetarian/ Vegan Savory Pie Recipe
Ingredients
For Crust
- 2 ready-made pie crusts, sheets or
- 1 cup wheat flour
- 1/4 tablespoon salt
- 2 tablespoons honey
- 3 tablespoons olive oil
- 2 tablespoons whole milk
- 3 tablespoons dry active yeast
- 1/2 cup water
For Pie filling
- 1 sweet potato, boiled
- 1 idaho potato, boiled
- 1 cup broccoli floret, you may retain the stems too if you like
- 1 cup cauliflower floret, well washed
- 1 cup frozen spinach or 2 cups fresh spinach
- 1 tablespoon butter
- 2 tablespoons mozzarella cheese
For seasoning
- 1 tablespoon garlic salt
- 1/4 tablespoon paprika
- 1 tablespoon salt
- 2 tablespoons dry basil leaves
- 1 tablespoon extra virgin olive oil
Instructions
- 1. For pie crust. Warm up the milk and add the yeast mix well and keep aside till it bubbles. Mix the flour, salt, olive oil, honey. Add the yeast mixture and as much water needed to make a smooth ball of dough. Keep covered for 4 hours.
- 2. For filling, scrape the skin for dust and boil both the potato and sweet potato. Peel and mash them two. add the broccoli, spinach and cauliflower along with the salt, garlic salt, half of dry basil powder, paprika and softened butter. incorporate well. You may mash completely or leave chunks for texture as desired.
- 3. Roll out the risen dough into 2 big circles. One an inch more than the other to cover the pan you will be using to bake.
- 4. Preheat the oven to 450 degrees for 5 minutes. Grease the pan lightly and place the bigger circle of dough. Pour out and spread the filling and sprinkle the cheese on top. Cover with the other circle of dough and press to seal. Poke a few holes on the top to let steam out. Rub with olive oil and sprinkle the rest of the dry basil leaves.
- 5. Reduce the oven to 350 degrees, place the pie to bake for 28-30 minutes. At half time sprinkle a little more olive oil on top.
- 6. After it turns light golden brown remove and keep aside to cool and enjoy it slightly warm.
- Best comfort food for anytime of the year.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.