Easy-Peasy Mini Vegan Pie Recipe

Name: Easy-Peasy Mini Vegan Pie Recipe
Ingredients: Wholefood Pastry; 2 cups whole almonds; 4 cups rolled oats; 4 cups wholemeal plain flour; 2 tsp salt; 1 cup water; 1 onion, finely diced; 2 garlic cloves, chopped; 2 tbsp curry powder; 2 cups plant milk, plus ¼ cup for glazing; 2 cups vegetable stock; 500g mixed frozen vegetables (peas, corn & carrots); 300g pumpkin, chopped into bite-sized pieces; 8 button mushrooms, quartered; 2 cups broccoli florets; 1 zucchini, diced; 4 tbsp soy sauce; 2 tbsp coconut sugar; ¾ cup wholemeal flour, mixed with a little water to form a slurry; 6 sheets vegan puff pastry or a batch of wholefood pastry

by Adam Guthrie October 11, 2021

Full of vegetables and deliciousness, these vegan pies are super easy to make as a batch for working lunches and store in the fridge ready to go for a busy work week.

Serves: 12

=R1=

Easy-Peasy Mini Vegan Pie Recipe

By: Adam Guthrie

Full of vegetables and deliciousness, these vegan pies are super easy to make as a batch for working lunches and store in the fridge ready to go for a busy work week. Serves: 12 VG =R1=

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Servings

Prep time

Cook time

Recipe

Ingredients

Wholefood Pastry

2 cups whole almonds

4 cups rolled oats

4 cups wholemeal plain flour

2 tsp salt

1 cup water

1 onion, finely diced

2 garlic cloves, chopped

2 tbsp curry powder

2 cups plant milk, plus ¼ cup for glazing

2 cups vegetable stock

500g mixed frozen vegetables (peas, corn & carrots)

300g pumpkin, chopped into bite-sized pieces

8 button mushrooms, quartered

2 cups broccoli florets

1 zucchini, diced

4 tbsp soy sauce

2 tbsp coconut sugar

¾ cup wholemeal flour, mixed with a little water to form a slurry

6 sheets vegan puff pastry or a batch of wholefood pastry

Method

For the wholefood pastry (if using), place the almonds, rolled oats, flour and salt into a food processor or blender. Pulse to a flour-like consistency then place in a large bowl. Add a cup of water and mix until the mixture forms a moist but firm dough (keep adding a little water if necessary). Place the dough in the fridge to rest for 1 hr.

Preheat oven to 180ºC and set aside 2 x large 6-hole non-stick muffin tins.

Heat a pot over a high heat, add the onion and dry sauté for a few mins. Add the garlic, curry powder, plant milk, stock, frozen and fresh vegetables, soy sauce and sugar. Mix well.

Add the flour slurry and constantly stir until mixture boils. Lower the heat and simmer for 5 mins.

If using the wholefood pastry, roll the dough between cling film with a rolling pin and cut into rectangles, then into squares.

Line the muffin tins with puff or wholefood pastry, fill each one with the curry mix. Place a puff pastry lid on top. Brush each top with plant milk. Place in the oven and bake for 20 mins or until the pastry is cooked and golden brown.

Remove the pies from the oven. Take them out of the muffin trays and place on a cake rack to slightly cool. Then serve.