5 Vegan Pie Recipes to Make and Enjoy

Pies are a food favourite and while ones filled with meat are very popular, there are vegan pie recipes which will achieve the same taste and texture.

What defines a pie is their crust. A well-made pie must have thin and flaky pastry, either for filled, top-crust or two-crust pies.

As for veganism, it continues to grow and as Veganuary comes to an end, many people may incorporate vegan foods into their diets or may even turn completely vegan.

Either way, there are many meat-free versions of your favourite dishes to try.

One popular option is a pie and as there are meat substitutes available which are convincingly similar to their meat counterparts, it is hard to tell the difference.

Try out these vegan pie recipes and impress your family and friends.

Vegan Chicken Pot Pie

This chicken pot pie is a vegan and budget-friendly version of the classic recipe.

It is full of carrots, potatoes and peas. The chicken substitute means that the taste and texture of the pie will be just like chicken.

This vegan pie recipe is ideal for a hearty dinner.

Ingredients

• 3 tbsp coconut oil
• 1 Onion, chopped
• 2 Garlic cloves, minced
• 1 cup carrots, chopped
• 1 Celery stalk, chopped
• 1 Potato, diced
• ¼ cup + 2 tbsp all-purpose flour
• 4 cups vegetable stock
• ½ cup unsweetened plain soy milk
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup frozen or fresh peas
• 2 cups chopped seitan chicken or favourite chicken substitute of choice
• Salt to taste
• Black pepper to taste
• 1 package vegan puff pastry
• 2 tbsp vegan butter, melted

Method

1. Preheat the oven to 190°C.
2. Heat coconut oil in a large saucepan then add garlic, onion and a pinch of salt. Cook for three minutes, stirring constantly.
3. Add the carrots, celery and potato. Cook for five minutes or until tender.
4. Stir in the flour then slowly whisk in the vegetable stock. Add the soy milk, bay leaves and stir. Bring to a simmer and cook until thickened.
5. Add the peas and chicken substitute. Cook until heated through. Season with salt and pepper.
6. Divide the mixture evenly between four lightly greased, oven-safe soup bowls.
7. Roll out the pastry dough and cut into four equal pieces. Place the dough over the bowl and trim off the excess. Slightly press the edges.
8. Brush the tops with the melted butter and make two slits in the top for venting.
9. Place onto a baking tray and bake for around 50 minutes, checking often to avoid burning.
10. When done, allow to cool for a few minutes then serve immediately.

This recipe was inspired by The Edgy Veg.

Leek & Mushroom Pie

This recipe is a great meal option for both vegans and meat-eaters.

Creamy mushrooms and leeks are encased in a golden pie crust.

It has a crispy exterior but on the inside is a warm array of vegetables which are perfect during the colder months.

Ingredients

• 1 tbsp olive oil
• 2 medium leeks, trimmed and sliced into discs
• 3 Garlic cloves, minced
• 500g button mushrooms, sliced
• 1 tsp dried mixed herbs
• A pinch of salt and pepper

For the Sauce

• 1 tbsp dairy-free butter
• 2 tbsp flour
• 350ml dairy-free milk
• A pinch of nutmeg
• A pinch of salt and pepper

For the Pastry

• 1 roll vegan puff pastry
• 4 tbsp dairy-free milk (for glazing)

Method

1. In a large saucepan, add the olive oil then fry the leeks and garlic for two minutes.
2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Cover the pan and cook for eight minutes.
3. Meanwhile, melt the dairy-free butter in a small saucepan. Add the flour and stir until combined.
4. Gradually whisk in the milk until it is thick then add the nutmeg, salt and pepper. Add the mushrooms and leeks to the sauce then leave to cool completely.
5. Ensure your puff pastry is at room temperature then preheat the oven to 200°C.
6. Spoon the mixture into a pie dish and top with the pastry, cutting off any excess pastry. Crimp the edges using a fork and make small slits on the top.
7. Brush the top of the pie with the milk. Place into the oven for 25 minutes until golden. Once done, serve immediately.

This recipe was inspired by Wallflower Kitchen.

Potato, Rosemary and Onion Pie

This is a simple recipe that is bound to be enjoyed at the dinner table.

It is made with fluffy potatoes, sweet onion and a variety of herbs and spices.

This hearty vegan potato pie is the ideal winter warmer for those following a vegetarian or vegan diet.

Ingredients

• 6 tbsp olive oil
• 1 Onion, thinly sliced
• 1kg white potatoes, scrubbed and thinly sliced
• 5 tbsp fresh rosemary leaves, chopped
• ½ tsp chilli flakes
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• 300ml vegetable stock
• 375g pack ready-rolled vegan puff pastry
• 2 tbsp soy milk

Method

1. Heat half the oil in a large frying pan then add the onion. Cook for five minutes until softened. When done, remove from the pan and set aside.
2. Heat the remaining oil and add the potatoes, rosemary leaves and spices. Cook for eight minutes until golden, tossing occasionally.
3. Remove from the heat and arrange in layers with the onions in a large pie dish.
4. Pour over the vegetable stock and season with salt and pepper.
5. Preheat the oven to 220°C.
6. Cut a thin strip of pastry to place around the pie dish, sealing with a little water. Lightly brush the top of the pastry strip with more water and put the remaining pastry over and seal again. Crimp using a fork and trim off the excess.
7. Make a slit in the centre then lightly brush the top with the milk.
8. Bake for 30 minutes then serve with fresh green vegetables.

This recipe was adapted from Tesco Real Food.

‘Steak’ & Ale Pie

This hearty vegan steak and ale pie recipe is perfect comfort food when you want something traditional with a vegan twist.

There are a variety of beef substitutes available which give this dish a convincingly meaty texture.

The addition of garlic and parsley give this dish an added edge, making it a vegan pie to try.

Ingredients

• 1 packet frozen puff pastry
• 1 Onion, sliced
• 3 Garlic cloves, minced
• 6 large mushrooms, thinly sliced
• 1 packet beef substitute
• 1 cup vegan ale
• Dried parsley to taste
• Salt to taste
• Pepper to taste
• Gravy granules

Method

1. In a pan, add oil then add the onion and garlic. Fry until softened.
2. Add the mushrooms and beef substitute. Fry until browned.
3. Pour in the ale and sprinkle in the gravy granules, a tablespoon at a time until it starts to thicken. Make sure the gravy is not watery.
4. Thinly roll out the pastry then line a roasting dish with it and spoon in the pie filling. Place the pastry on the top and seal the edges using a fork. Make a slit in the top.
5. Place into a 200°C preheated oven and cook for 30 minutes.

This recipe was inspired by Veganuary.

Blueberry Pie

It is not just savoury vegan pies which can be made, there are a lot of dessert pies to be enjoyed and this blueberry pie is a delicious option.

This fruity pie has a juicy filling and a flaky, crispy vegan pie crust.

It is easy to make and delicious. It makes for an ideal dessert for any occasion.

Ingredients

• 300g flour
• 2 tbsp icing sugar
• ¾ tsp salt
• 200g cold vegan butter, cubed
• 3 tbsp cold water
• A little vegan milk (to glaze)
• 1-2 tbsp brown sugar (to glaze)

For the Filling

• 800g blueberries, fresh or frozen
• 100g sugar
• 30g cornflour
• ½ tsp lemon zest
• 2 tbsp lemon juice

Method

1. To make the pie crust. Mix the flour, sugar and salt in a large bowl. Add the butter and work it into the flour with your hands.
2. Gradually add the water and knead until a dough forms. Divide the dough into two parts and shape each half into a disc. Wrap in cling film and refrigerate for at least 30 minutes.
3. Preheat the oven to 180°C.
4. Place the blueberries into a bowl and mix with the sugar, cornflour, lemon zest and lemon juice. Set aside.
5. Roll out one half of the dough and lay into a greased 8-inch pie dish. Gently press against the bottom and sides. Use a fork to pierce the bottom of the dough several times then add the blueberry mixture.
6. Roll out the other half of the dough and cut into strips. Place on top of the filling, creating a lattice effect. Cut off excess dough and press gently to seal.
7. Brush with the milk and sprinkle with brown sugar.
8. Bake for around 50 minutes until golden brown.
9. Once done, allow to cool then serve with vegan ice-cream.

This recipe was inspired by Bianca Zapatka.

These vegan pie recipes are sure to be a hit with your family and friends.

After trying out these recipes, you may consider switching to a fully vegan diet.

The tasty flavours and health benefits may even make your family want to turn vegan.

Try out these recipes and experience the same flavours as you would get from the non-vegan versions.