Easiest Way to Make Perfect Vegan squash and potato filo pie

Vegan squash and potato filo pie. Rustle up this vegan potato pie recipe for dinner, made with fluffy potatoes, sweet onion and plenty of Add the sliced potatoes, rosemary leaves and spices to the pan with the remaining olive oil and You may also like. A nutrient packed, healthy, hearty meal. Next, pour the onion and leek mixture onto the potatoes and spread evenly.

Lightly spiced vegan sweet potato pie that holds its texture when sliced. I think a non-vegan sweet potato pie of this size would generally have at least a half of a cup of butter. Here we used only a couple of tablespoons of oil just to add some richness. You can cook Vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vegan squash and potato filo pie

1. It's 1 of Kabocha squash or 1/2 butternut squash.
2. You need 1 of small purple cauliflower florets.
3. You need 1 of red onion.
4. Prepare 3 of whole sage leaves.
5. Prepare 1 of thyme.
6. It's 3 of medium potatoes.
7. You need 1 teaspoon of coriander seeds.
8. It's 2 tablespoons of vegan cream fresh or 1/2 cup of coconut milk.
9. It's 1 tablespoon of dairy free margarine and 2more large tablespoons for the pastry.
10. Prepare 4 sheets of filo pastry and 2-3 more for the top cover.

Cut the potatoes into bite size pieces and boil until they are just soft and cooked. This delicious veggie pie was made to be shared with family and friends, especially good with vegetarian gravy or Add the remaining tablespoon of oil and reduce the heat. Remove the goats' cheese and this pie is a great option for vegans. Vegetarian Potato Pie Recipe with Chickpeas Check out our spiced chickpea bake with potatoes and topped with thin crunchy filo pastry.

Vegan squash and potato filo pie instructions

1. Peel all the vegetables. Slice the squash in half and take out the seeds and the soft middle. Break the cauliflower florets from the stem. Cut the potato and the squash roughly into 5cm squares, cover them with cold water, season with salt. Bring them to boil. After 10 minutes add the cauliflower florets cooked them until the potato and squash are tender. Meanwhile, halve and thinly slice the red onion..
2. Drain the water from the squash and potato and set them on the side. On medium heat, heat up a large pan, add 1 tablespoon of margarine and when it’s melted add the sage leaves, the crushed coriander seeds and thyme leaves. After 2 minutes when the sage leaves changed colour add the onion, keep stirring and fry them until soft. After add the potato, squash, cauliflower and creme fraiche, mix them well and cook them for another 4-5 minutes. Remove from heat..
3. Preheat the oven to 200C. Use an approximately 23cm loose bottomed quiche tin and grease it inside with a knob of margarine. Place the first sheet of filo pastry and brush it with some melted margarine. Repeat this with every layer of the filo pastry. Add the potato,squash mix. Fold the filo leaves to cover the top of the pie an brush the layers with the margarine. To cover the middle of the pie use some more pastry sheets, also grease every layer..
4. Bake it until golden brown, approximately 25-30 minutes..

This easy recipe is veggie friendly, ready in under an hour and serves four. Our filo slice is best eaten on the day, while the pastry is still crisp. The sweet potatoes with a touch of nutmeg really shine through in this plant-based pie recipe. Top with a dollop of your favorite vegan whipped cream and a sprinkle of ground nutmeg for an extra tasty treat! I bake my sweet potatoes before mashing to bring out the sweetness, though you could also.

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