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Vegan butternut squash pie

Name: Vegan butternut squash pie
Total time: 1 h 30 min
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

1 hour 30 minutes + cooling
serves 6
Easy

This warming spiced pie is made with a vegan pie crust. It's just as good eaten the next day – leftovers make a great lunch with a dollop of mango chutney or extra harissa swirled into coconut yogurt

By Anna Glover

Published: December 22, 2021 at 10:22 am

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.

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

PASTRY

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.