Vegan butternut squash pie

A blue tablecloth topped with two plates, each one topped with a slice of squash pie with green leaf salad

Make this vegan butternut squash pie for a centrepiece, then check out our vegan shepherd’s pie, vegan wellington, vegan nut roast and more vegan roast recipes

  • 33
  • Total time 1 hours 30 minutes
  • Note + cooling
  • Difficulty Easy

Ingredients

  • vegetable oil 2 tbsp
  • onions 2, finely chopped
  • garlic 2 cloves, crushed
  • ginger thumb-sized piece, peeled and grated
  • cumin seeds 2 tsp
  • ground coriander 2 tsp
  • chickpeas 2 x 400g tins, drained and rinsed
  • butternut squash 1, deseeded and cut into 2cm cubes (700g prepared weight)
  • harissa 2 tbsp
  • vegetable stock 400ml
  • spinach 150g
  • steamed greens or salad, to serve
  • plain flour 500g, plus extra for dusting
  • ground turmeric ½ tsp
  • vegan baking block 250g, cubed
  • plant milk 2 tbsp

Method

  • Step 1

    For the pastry, whizz together the flour, turmeric, plant block and a pinch of fine sea salt in a food processor until the mixture looks like damp breadcrumbs. Add 3-4 tbsp of ice-cold water and pulse again until it comes together into a ball. Cover and chill.

    Step 2

    Heat the oil in a deep frying pan over a medium heat and fry the onions for 10 minutes until soft. Stir in the garlic and ginger, and fry for another 2 minutes. Add the spices and toast for a few seconds until fragrant, then stir in the chickpeas, squash, harissa and stock. Cover and simmer for 25-30 minutes or until the squash is tender. Stir in the spinach, season well and cook for 5 minutes until the spinach has wilted and the sauce has thickened. Remove from the heat and leave to cool.

    Step 3

    Heat the oven to 190C/fan 170C/gas 5. Cut off a third of the pastry and set aside. Roll out the remaining pastry on a lightly floured worksurface to the thickness of a £1 coin. Use it to line a 23cm springform tin, leaving the excess overhanging the rim. Spoon in the filling. Roll out the remaining pastry into a 23cm circle, then use a little of the plant milk to attach it to the pastry base. Crimp the edges to seal and trim any excess using a serrated knife. Brush with the remaining milk and cut a steam hole in the top. Bake for 40-50 minutes or until the pastry is golden and crisp, and the filling is piping hot throughout. Leave to cool in the tin for 10 minutes, then remove to a serving plate and cut into wedges.

Nutritional data

  • kcals 831
  • fat 41.3g
  • saturates 20.5g
  • carbs 90.9g
  • sugars 9.6g
  • fibre 12.6g
  • protein 17.4g
  • salt 1.1g

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