Vegetable pie
Watch the video to see detailed instructions
Vegetable pie recipe
Ingredients:
Filling ingredients:
- Approx. 1 kg potatoes
- 4 medium carrots
- 3 medium mushrooms
- 300 g frozen peas
- 1 tbsp Garlic powder (or 2 garlic cloves)
- 1 tbsp onion powder (or 1 medium onion)
- 1/2 tsp black pepper
- 2 tbsp soy sauce
- 1 1/2 cups soy chunks hydrated and marinated in: 1/4 tsp lemon salt (or squeeze some lemon instead) 1/4 black pepper 1/2 tsp onion powder 1/2 tsp dried sage 2 tsp soy sauce -
- 1-2 tbsp oil -
- add 100 ml vegan cooking cream few min before you switch off the heat
- 3 1/2 cups all purpose flour -
- 1/4 cup sugar -
- pinch of salt -
- 1/2 tbsp baking powder -
- 3/4 cup oil -
- kneed with 1 cup of oat milk (maybe a little less) -
- sesame seeds for the topping
- Fry all the vegetables in a pot on medium heat.
- Add the soy sauce, spices and cooking cream.
- Simmer for few minutes then take it off the heat and let it cool down (don't put the hot filling in the pie so it doesn't get soggy)
- In a mixing bowl, combine 3.5 cups of AP flour, 1/4 cup of sugar, 3/4 cup of oil. Mix everything by hand to get a flaky crumbled texture.
- Add half a tablespoon of baking powder and a pinch of salt.
- Combine everything together with oat milk to create the dough.
- Add milk slowly until the dough reaches the desired texture.
- Split the dough into 1/3 and 2/3 balls
- Roll the 2/3 dough into a circular shape. Make sure it is rolled enough to cover the sides of the oven tray.
- Transfer the dough to the tray, make few holes in the base with a fork and add the vegetable filling.
- Roll the remaining third into a circle and add sesame seeds to the top and roll it a couple of times to stick to the dough.
- Cover the tray with the remaining dough and pinch the edges of both dough's together to make a perfect seal.
- Pinch few hols in the top and bake it in a preheated oven at 180 c for 35-40 minutes or until golden brown.