Vegan butternut squash pie
- Anna Glover
Published: December 22, 2021 at 10:22 AM
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Serves 6
Easy
Total time: 1 hr and 30 mins
+ cooling
A star rating of 5 out of 5.2 ratingsRate
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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
Vegan
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Make this vegan butternut squash pie for a centrepiece, then check out our vegan shepherd's pie, vegan pastry, vegan wellington, vegan nut roast and more vegan roast recipes.
Ingredients
Nutrition
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2 tbsp vegetable oil
-
2 onions
finely chopped
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2 cloves garlic
crushed
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thumb-sized piece ginger
peeled and grated
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2 tsp cumin seeds
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2 tsp ground coriander
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2 x 400g tins chickpeas
drained and rinsed
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1 butternut squash
deseeded and cut into 2cm cubes (700g prepared weight)
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2 tbsp harissa
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400ml vegetable stock
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150g spinach
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steamed greens or salad
to serve
PASTRY
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500g plain flour
plus extra for dusting
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½ tsp ground turmeric
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250g vegan baking block
cubed
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2 tbsp plant milk
Nutrition: per serving
- kcal831
- fat41.3g
- saturates20.5g
- carbs90.9g
- sugars9.6g
- fibre12.6g
- protein17.4g
- salt1.1g
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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.
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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.
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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 cake 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.
Discover more easy vegan meal ideas
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.2 ratings
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