Vegan Pie Recipes

VEGAN SHEPHERD'S PIE RECIPE BY TASTY

Vegan Shepherd's Pie Recipe by Tasty image

Here's what you need: russet potatoes, carrots, celery, yellow onion, chopped mushrooms, flour, fresh thyme, fresh sage, garlic, vegetable broth, red wine, salt, pepper, soy milk, vegan butter, tomato paste

Provided by Tasty

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 russet potatoes
3 carrots
3 stalks celery
½ yellow onion
2 cups chopped mushrooms
1 tablespoon flour
1 teaspoon fresh thyme
1 teaspoon fresh sage
4 cloves garlic
2 cups vegetable broth
⅓ cup red wine
salt, to taste
pepper, to taste
soy milk, or rice milk, as needed
vegan butter, as needed
1 tablespoon tomato paste

Steps:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
Add the mushrooms, and cook until the edges begin to darken. Add the garlic, and season with salt and pepper.
Add the tomato paste, flour, thyme, and sage.
Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 61 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 9 grams

VEGAN PECAN PIE

Vegan Pecan Pie image

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

Provided by Petra Paredez

Yield Makes one 9-inch (23-cm) pie

Number Of Ingredients 9

Ingredients

¾ cup (165 g) packed light brown sugar
¼ cup (30 g) tapioca flour
¾ teaspoon salt
½ cup (120 ml) coconut oil, melted over low heat, if needed
¾ cup (180 ml) maple syrup
½ cup (120 ml) almond milk
2 teaspoon vanilla
1 bottom crust of Vegan Pastry Dough, crimped (½ recipe)
1 cup (120 g) pecan halves

Steps:

Preheat the oven to 400°F (205°C).
In a large bowl, combine the sugar, flour, and salt. Mix thoroughly with a whisk so that the starch is evenly dispersed, then whisk in the coconut oil. Add the maple syrup and whisk thoroughly, followed by the almond milk and vanilla.
Place the pie dish with bottom crust on a baking sheet. Pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Sprinkle the pecans over the top or arrange the nuts in concentric circles if you'd like an especially elegant presentation. Bake the pie for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 40 minutes more. The filling should be thick and bubbling at the edges.
Transfer the pie to a cooling rack and allow to cool to room temperature before serving. The pie will keep for up to 1 week at room temperature.

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