Veggie Pie

This makes a great warming dinner but tastes just as good cold! You can make this in advance and freeze it for another day or eat it straight out of the oven!

Veggie Pie
Contains: gluten; soya
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
  1. 225 g plain flour
  2. 90 g vegan margarine
  3. 2-3 tbsp cold water
  1. 1 large red onion
  2. 1/2 cup of peas
  3. 2 handfuls of spinach
  4. 1 large red pepper
  5. 1 courgette
  6. 250 g mushrooms
  7. 2 tsp vegetable powder (such as Bouillon)
  8. Half portion of seitan*
  9. Splash of soya cream
  10. Salt and pepper to taste
  11. 2 tbsp plain flour
  1. Preheat the oven to 160 C. Start by adding the pastry ingredients to a food processor and pulse until a smooth dough has formed. Remove and knead for a couple of minutes before splitting it in half. Roll out into two thin circles - about 13" in diameter - on a floured surface. Place one half into your chosen pie dish and leave whilst cooking the filling.
  2. Chop up the vegetables and add to a large pan with some oil. Sauté for about 10 minutes and then add the spinach. When the spinach is cooked add the seitan, soya cream, seasoning and plain flour. Mix well before transferring to your prepared pie dish.
  3. Lay the pastry lid over the top, prick with a fork several times and pop into the oven for 15 minutes. Turn the temperature up to 190 C and cook for a further 10-15 minutes. Take it out of the oven when it's golden brown on top.
  4. Enjoy hot or cold!



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