Recipe: Creamy Vegan Country Pie

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Creamy Vegan Country Pie

Yield: 8

Creamy Vegan Country Pie

Ingredients

  • 1.5 kg Maris Piper potatoes, peeled and quartered
  • Béchamel Sauce:
  • 3 Tbsp. Vegan butter (I used Pure)
  • 2 Tbsp. Plain flour (could use gluten-free)
  • 500ml Almond milk
  • 4 Tbsp. Nutritional yeast
  • 1 Tbsp. Onion granules
  • 1 Tbsp. Garlic Powder
  • Salt and freshly ground black pepper
  • Filling:
  • 2 Heads of broccoli
  • I Tbsp. Cold-pressed olive oil
  • 1 Large onion, peeled and chopped
  • 2 Courgettes, diced
  • 3 Cloves of garlic, peeled and crushed
  • 2 Handfuls of kale, tough stems removed
  • Pie:
  • Brown bread crumbs (I used a Polish pumpkin seeded bread)

Instructions

  1. Put potatoes on to boil in a large pan of salted water
  2. Preheat the Oven to 200oC/180oC fan/Gas 5
  3. To make the Béchamel sauce:
  4. Add the vegan butter to a pan, melt
  5. Add the flour, stirring until a paste is formed
  6. Add the milk slowly, whisking
  7. Bring back to the boil stirring round the edges of the pan to prevent sticking
  8. When slightly thickened add the remaining sauce ingredients, whisking, check seasoning
  9. For the Filling:
  10. Lightly steam the broccoli (I did this over the pan of boiling potatoes)
  11. Heat the oil in a frying pan and sauté the onion and courgettes
  12. When lightly browning, add the garlic, continue sautéing for a few more minutes.
  13. To assemble the Pie:
  14. Tip the onion and courgette mix into a deep pie dish, add the broccoli and raw kale, mix
  15. Pour over the béchamel sauce
  16. Top with the mashed potato and finally, the breadcrumbs
  17. Bake on a baking tray for 30 minutes until browned and bubbling throughout
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http://www.thisisnotadiet.uk/2018/03/18/recipe-creamy-vegan-country-pie/

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