Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, vegan squash and potato filo pie. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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. A nutrient packed, healthy, hearty meal. Next, pour the onion and leek mixture onto the potatoes and spread evenly.
Vegan squash and potato filo pie is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Vegan squash and potato filo pie is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vegan squash and potato filo pie:
- Take 1 Kabocha squash or 1/2 butternut squash
- Take 1 small purple cauliflower florets
- Take 1 red onion
- Make ready 3 whole sage leaves
- Take 1 thyme
- Prepare 3 medium potatoes
- Prepare 1 teaspoon coriander seeds
- Prepare 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
- Make ready 1 tablespoon dairy free margarine and 2more large tablespoons for the pastry
- Make ready 4 sheets filo pastry and 2-3 more for the top cover
Donal Skehan's fantastic vegetarian pie, made with squash, spinach and filo, would make a great Spicy chickpea, potato and filo slice. Try our vegetarian potato pie recipe with chickpeas. Bake this moreish sweet potato parcel as a vegan Christmas Day centrepiece, enhanced with the festive. Vegan Sweet Potato Pie from Delish.com is good for everyone.
Instructions to make Vegan squash and potato filo pie:
- 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.
In a food processor, add pecans, oats, brown sugar, cinnamon, and salt and pulse until coarsely chopped. Lightly spiced vegan sweet potato pie that holds its texture when sliced. I think a non-vegan sweet potato pie of this size would generally have at least a half of a cup of butter. Here we used only a couple of tablespoons of oil just to add some richness. It's squash and pumpkin season and we use it a lot to make so many savory and sweet recipes, even drinks!
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