You don’t have to eat meat to celebrate National Pie Day. The annual celebration of all things pastry-based is for everyone. So, whether you’re vegan, taking part in veganuary, or doing Meat-free Monday, these vegan pie recipes will come in handy. And, before you say it, no, you don’t need butter to make pastry as some ready-made pastry is totally vegan. Here’s four vegan pie recipes, savory and sweet, that anyone can make for National Pie Day.
Roasted vegetable pies
Traditional roasted veg open pie (Picture: Jus-Rol)
8 Jus-Rol ready rolled shortcrust pastry ovals, thawed
1 small butternut squash, halved, de-seeded and cut into wedges
1 large sweet potato, peeled and cut into medium chunks
2 Parsnips, peeled and cut into chunks
2 large leeks, washed well and cut on the diagonal into short lengths
6 large tomatoes
2 Red onions, peeled and cut into wedges
Red wine, cider or ale
Egg replacement to glaze
Preheat oven to 200°C/400°F/Gas Mark 6
Prepare all vegetables and lay on baking sheets, drizzle with chilli oil and scatter with fresh rosemary leaves.
Roast until just tender and allow to cool.
Divide the vegetables between 8 individual pie dishes, moisten with a splash of red wine, cider or ale.
Brush rims with egg replacement glaze, top with pastry lids and press edges to seal, make a slit in tops and glaze tops.
Store in cool place, bake for 15 minutes. Garnish with sprig of rosemary.
Gluten-free shepherd’s pie
This recipe comes from Mindful Chef, who have just launched a vegan delivery box with ingredients and recipe cards, from: £19.50 for three meals.
Unfortunately, the pie recipe was in a previous box, so you’ll have to source all the ingredients yourself. It takes just 30 minutes to prepare and cook.
1 can butter beans
1 garlic clove
40g kale 20g pre-cooked chestnuts
20g sundried tomatoes
½ vegetable stock cube (celery)
½ can chopped tomatoes
150g sweet potato
Handful of thyme
Finely chop or crush the garlic and finely slice the mushrooms. Roughly chop the kale, chestnuts and sundried tomatoes.
Heat a medium-sized pan with 1 tsp oil and add the garlic, mushrooms and kale and cook for 5 mins until softened.
Meanwhile, boil a kettle. Drain the butterbeans and dissolve the stock cube in a jug of 50ml boiling water.
Add the butterbeans and stock to the same pan as the vegetables, along with the chestnuts, sundried tomatoes, the leaves from a sprig of thyme and the chopped tomatoes.
Mix well and leave to simmer for 15 mins until the sauce has thickened.
Meanwhile, peel and chop the sweet potato into 1cm cubes. Place in a pan of boiling water with a pinch of sea salt and boil for 10 mins until soft.
Preheat the grill to high. Drain and mash the sweet potato with a potato masher or the back of a fork. Stir in the leaves from a sprig of thyme.
Place the vegetable and bean mix in a small ovenproof dish and top with the sweet potato mash. Grill for 5 mins until golden brown.
MORE: The UK’s first vegan, free-from ice cream parlour has opened
Apple, elderflower and blackberry pies
Traditional apple, elderflower and blackberry pie (Picture: Jus-Rol)
Jus-Rol is a vegan company and they’ve provided a few recipes in celebration of the great British dish, the pie.
2 Jus-Rol frozen ready rolled shortcrust pastry sheets, thawed
1.5 kg cooking apples, peeled, cored and thickly sliced
454 g blackberries
2-3 tbsp elderflower cordial
Grated rind and juice of 2 lemons
225 g caster sugar
Further caster sugar for dredging
Preheat oven to 200°C/400°F/Gas Mark 6Mix the prepared apples and blackberries in a bowl with the lemon juice and rind, sugar and cordial.
Divide between 12 individual pie or other ovenproof dishes.
Cut 6 x 5-6″ discs from each pastry sheet. Brush dish rims with water and top each with the pastry discs, pressing edges firmly and fluting if desired.
Brush tops with water and make a small hole in centre of each. If desired use pastry trimmings for decorations.
Brush again and then scatter with caster sugar.
Bake for approx. 15 minutes until pastry is golden brown.
Serve warm with cream.
MORE: Vegan recipes: How to make amazing raw vegan cheese and dips – including mayonnaise – from scratch
Raw pumpkin pie
By Tanya Maher and Udo’s Choice
(Picture: Tanya Maher / Udo’s Choice)
For the crust
1.5 cups pecans
1 cup hazelnuts
1 cup dates, pitted and soaked only if dates are too dry
1 cup dried apricots
2 tbsp cacao nibs
1/3 tsp salt
For the filling
1 small/medium pumpkin (about 1 kg before peeling)
2 cup dates
2 tbsp coconut oil (or 3/4 cup if you want the filling to be more solid)
1.5 tbsp mesquite/algarroba
2 tsp cinnamon
2 tsp ground ginger powder
1 tsp vanilla powder (or 1 tbsp vanilla extract)
1/2 tsp nutmeg 2 capsules of Udo’s Choice Super 8 Probiotics
(Picture: Tanya Maher / Udo’s Choice)
Process the nuts for the pie crust until they are roughly chopped.
Add all the remaining crust ingredients and process until well combined, but slightly chunky.
Transfer the mixture into a nine-inch pie dish with removable base and use your hands to press it in, making sure that you create the same thickness to line the bottom and the sides.
Use your fist if more force is necessary to move the crust outwards and create a wall high enough for the filling to sit in.
Cut the pumpkin in half, scoop out and discard of all the seeds, then carefully chop off the peel with a good knife and roughly chop the pumpkin flesh.
Process all the filling ingredients until creamy, use a blender if necessary.
Pour the filling into your pre-constructed pie crust. Refrigerate overnight before serving.