This Vegan Cheesy Vegan Pie is a beautifully indulgent dish that is perfect for any special occasion or when you want something a little extra at dinner time. The light, flaky layers of filo pastry encase a rich, creamy filling that makes this dish irresistible. Inspired by classic savoury pies, I've given it a completely plant-based twist that is sure to delight anyone who enjoys vegan recipes or lacto vegetarian recipes. With a hint of black sesame seeds for added texture and a golden, crispy top, this vegan pie is ideal for family dinners, gatherings, or even as a unique Christmas vegan recipe to bring something different to the festive table. The result is a warm, comforting vegan pie with a creamy centre and an impressive crunch from the pastry. Whether you are celebrating the holidays or simply enjoying a cosy evening vegan meal, this dish will add a touch of elegance and comfort to any occasion.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 Hour 5 Minutes
Ingredients:
For the Creamy Filling:
100g vegan cheese, grated
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
400g potatoes, peeled and diced into small cubes
200ml unsweetened almond milk
2 tbsp nutritional yeast
1 tsp dried thyme
Salt and freshly ground black pepper, to taste
For the Filo Pastry:
10 sheets filo pastry
1 tbsp black sesame seeds
1 tbsp white sesame seeds
Method:
Preheat your oven to 180°C. In a large frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 6-8 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced potatoes to the pan and stir to combine. Pour in the almond milk and vegetable stock, bringing the mixture to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender and the liquid has thickened slightly. Stir in the nutritional yeast, grated vegan cheese, dried thyme, salt, and black pepper. Mash some of the potatoes slightly with the back of a spoon to create a creamy texture, while leaving some chunks for added texture.
Lightly grease a baking dish. Lay one sheet of filo pastry into the dish, allowing the edges to hang over the sides. Brush with melted vegan butter, then layer another sheet of filo on top, brushing with more butter. Repeat until you have layered 5 sheets of filo.
Spoon the creamy potato filling into the baking dish, spreading it evenly. Fold the overhanging filo sheets over the filling, then layer the remaining 5 sheets of filo on top, brushing each with melted vegan butter. Tuck in the edges to create a neat finish.
Score the top layer of filo with a sharp knife to create squares, being careful not to cut all the way through. Sprinkle the black and white sesame seeds over the top.
Bake in the preheated oven for 25-30 minutes, or until the filo pastry is golden and crisp. Allow the pie to cool for a few minutes before cutting and serving.
Additional Tips:
This pie pairs wonderfully with a crisp green salad or steamed vegetables for a complete meal.
For an extra flavour boost, add a teaspoon of Dijon mustard to the filling mixture.
If you prefer a richer filling, substitute the almond milk with oat cream.
Allergy information / alternatives:
Gluten-Free: Use gluten-free filo pastry if available.
Nut-Free: Replace almond milk with soy milk or another nut-free plant milk.
Soy-Free: Ensure the vegan butter is soy-free, and replace almond milk with oat milk.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 8g
Fat: 24g
Carbohydrates: 50g
Sugar: 4g
Salt: 1.6g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
Copyright
We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.
Disclaimer
**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.
Comments