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            Vegan Layered Vegetable Pie

            Find a slice of veggie heaven with this vegan layered vegetable pie recipe from Rangemaster. With tiers of seasonal veg that can be sourced in your local supermarket, this is an easily-achievable dish to please those with dietary requirements. Simply serve with potatoes and gravy for a filling and nourishing Sunday feast. This will take two and a half hours to make and serves eight.

              Ingredients

            • 2 x jars of roasted red peppers
            • 3 medium potatoes, thinly sliced
            • OIive oil, as needed
            • Salt and pepper, to taste
            • 3 tbsp rosemary
            • 700 g shortcrust pastry (homemade or store bought)
            • Flour, for dusting
            • 1 large brown onion, sliced
            • 3 garlic cloves, crushed
            • 60 g packed spinach or kale
            • 150 g firm tofu
            • 3 Tbsp nutritional yeast
            • 1/2 tsp ground nutmeg
            • 250 g mushrooms, thinly sliced


              Method

            1. Preheat the oven to 180°C/Gas Mark 4.
            2. Arrange the potato slices on a lined baking tray. Drizzle with olive oil and season with salt, pepper and rosemary.
            3. Bake the potatoes in the oven for about 20 minutes or until they are tender. Set aside.
            4. On a floured surface, roll out 500g of the pastry to about 5mm (2/5in) thick. Transfer the pastry to a 20cm (8in) deep cake tin. Press the pastry against the bottom and sides to form a crust. Cut off any overhang. Use a fork to prick the bottom.
            5. Bake the pie crust in the oven for 10 minutes and set aside.
            6. Meanwhile, sauté the onion and garlic with a little olive oil until soft and fragrant. Set aside half the mixture.
            7. Add the greens to the saucepan with half of the onion and garlic mixture and cook until wilted. Set aside in a food processor.
            8. Add the mushrooms and remaining onion and garlic mixture to the saucepan. Cook until soft and fragrant. Season with salt and pepper and set aside.
            9. Add the firm tofu, nutritional yeast and nutmeg to the spinach or kale mixture. Pulse until the mixture forms coarse crumbs. Season with salt and pepper and set aside.
            10. To assemble the pie, press the spinach or kale and tofu mixture into the bottom of the pie. Layer with the red peppers, then potatoes then the mushroom mixture.
            11. Roll out the remaining pastry on a floured surface in a circular shape. Transfer the pastry to cover the pie and cut off the overhang. Press the edges together. Use any excess pastry to make shapes for decoration. Brush the top of the pie with melted butter or olive oil and bake for 30 minutes or until the top is golden brown. Leave the pie to cool in the tin for 20 minutes, then take it out to cool.