Vegan squash and potato filo pie. This easy vegan pot pie is the perfect comfort food classic made with veggies and creamy vegan béchamel sauce enveloped in a flaky filo crust. This vegan "chicken" pot pie is the perfect comfort food on a chilly fall or winter day. Instead of classic chicken, colorful broccoli, leek, mushrooms and.
Fold the overhanging filo sheets inwards, layer by layer, and brush them with olive oil to seal it close, brush the top of the pie as. Spiced Squash Filo PieSchool Night Vegan. Give this vegan spanakopita pie a whirl - it's perfect for a vegan Easter main or picnic centrepiece. You can have Vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Vegan squash and potato filo pie
- You need 1 of Kabocha squash or 1/2 butternut squash.
- Prepare 1 of small purple cauliflower florets.
- It's 1 of red onion.
- You need 3 of whole sage leaves.
- Prepare 1 of thyme.
- You need 3 of medium potatoes.
- It's 1 teaspoon of coriander seeds.
- It's 2 tablespoons of vegan cream fresh or 1/2 cup of coconut milk.
- You need 1 tablespoon of dairy free margarine and 2more large tablespoons for the pastry.
- You need 4 sheets of filo pastry and 2-3 more for the top cover.
With an abundance of winter squash, I decided to make a winter dessert including squash and filo Easy Vegetable Pot Pie. Pull what you need from the freezer or pantry from this one. Frozen pie crust, a can of cream of potato soup, and a mega can. 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.
Vegan squash and potato filo pie step by step
- 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..
- 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..
- 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..
- Bake it until golden brown, approximately 25-30 minutes..
Squash the filling against the sides of the frying pan to remove any excess liquid, then spoon it into the filo-lined dish and even out with the back of a spoon. Fold the overhanging pastry over the top of the filling, crumpling it a little to add height and texture to the pie. Filo dough is filled with a mixture of your favorite vegetables and feta cheese. I used zucchini yellow squash onions and mushrooms which blended really well with the cheese. I used broccoli red peppers sweet potatoes carrots and green beans.