vegetarian pie

This vegan mushroom wellington with an apricot and lentil stuffing is the perfect main course for celebrating special occasions with friends and family.

For this recipe you will need a food processor.

Mushroom Wellington

mushrooms

olive oil

brown onions, finely chopped

apricots

tin green lentils, drained and rinsed

nuts

thyme, leaves picked

rosemary, leaves picked

puff pastry

garlic cloves, finely chopped

salt and black pepper

A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. 

Each serving provides 552 kcal, 10g protein, 67g carbohydrate (of which 13g sugars), 22g fat (of which 3g saturates), 6g fibre and 1.3g salt.

Mushroom and ale pie

grams/½oz mushrooms

250 milliliters/9fl oz just-boiled water

tbsp sunflower oil

onion,

garlic cloves, crushed

330 milliliters/11fl oz pale ale (vegan)

vegetable stock cube

tomato purée

tbsp redcurrant jelly

tbsp soft light brown sugar

thyme leaves thyme

bay leaves

cornflour

chestnuts (vacuum packed is fine)

sea salt and ground black pepper

300 grams/10½oz plain flour, plus extra for rolling

tsp fine sea salt

100 grams/3½oz sunflower oil

water

tbsp aquafaba (canned chickpea water)

This delicious, savoury vegan shepherd's pie freezes very well, so make in individual portions if you prefer, or freeze the leftovers. The secret ingredient is nutritional yeast, a great vegan ingredient that lends a cheesy flavour to the mash topping. Serve with lots of freshly cooked green vegetables.

Each serving provides 441 kcal, 18g protein, 54g carbohydrate (of which 10g sugars), 13g fat (of which 2g saturates), 12g fibre and 1g salt.


Vegan shepherd’s pie 

celery sticks, thinly sliced

leek,

250 grams/9 ounces chestnut mushrooms,

courgette,

carrots, chopped

tin chopped tomatoes

milliliters/3½fl oz red wine (vegan-friendly)

tbsp yeast extract,

herbs

milliliters/3½fl oz plant-based milk,

tbsp extra virgin olive oil

yeast flakes

You can use shop-bought filo for this spanakopita recipe, the classic Greek spinach and feta pie. You wouldn't expect Paul Hollywood to, though, would you?

Equipment and preparation: You will need a pasta machine for this recipe.


Spanakopita

white flour

100-120 milliliters/3½-4fl oz warm water

salt

cornflour,

70 grams/2½oz butter, melted

egg yolk, for glaze

spinach

salt and pepper

nutmeg,

lemon, zest only

free-range egg, beaten

feta

sesame seeds

tbsp crushed sea salt

This delicious veggie pie was made to be shared with family and friends, especially good with vegetarian gravy or served cold with salad. 

Each serving provides 406 kcal, 11g protein, 35g carbohydrates (of which 10g sugars), 23.5g fat (of which 5g saturates), 6g fibre and 0.7g salt.


Mushroom, chestnut and squash filo pie

250 grams/9 ounces chestnut mushrooms, sliced

red onion, sliced

300 grams/10½oz butternut squash (¼ squash), peeled and cut into 2cm/¾in chunks

grams/2½oz curly kale, shredded, tough stalks discarded

150 milliliters/5fl oz vegetable stock,

grams/1¾oz ready-to-eat dried apricots, quartered

chestnuts,

75 grams/2½oz walnuts, roughly broken

½ tsp dried chilli flakes (optional)

85 grams/3 ounces goats’ cheese,

sea salt and black pepper

filo pastry (each about 48x25cm/19x10in)

fresh parsley, to garnish (optional)

Make a pie if you want to impress your friends. Load it with veggies to impress Dr Rupy.

Mushroom, squash and goats' cheese pie

A beautiful vegetarian Easter feast, this authentic Italian pie is stuffed with fresh greens and rich eggs and is perfect for eating throughout the summer.

Easter spinach pie (torta pasquale)

grams/1 ounces butter, for greasing

tbsp plain flour,

free-range eggs, plus 1 free-range egg, beaten, for brushing

110 grams/4 ounces dandelion leaves

onion, finely chopped

ricotta

300 grams/10½oz fresh or frozen broad beans (shelled weight)

celery

rocket

mint leaves, roughly torn

tbsp extra virgin olive oil, plus extra for drizzling

lemon, juice only

The rich pastry in this cheese pie is very tender and almost melts into the filling beneath. Serve this as a vegetarian main course, with some steamed greens or a big bowl of salad.

Cheese, potato and onion pie

flour

75 grams/2½oz cold unsalted butter,

grams/2½oz white vegetable fat,

grams/1 ounces mature cheddar, finely grated

free-range egg, beaten, to finish

Desiree potatoes, peeled and cut into large chunks

onion, finely diced

375 grams/13 ounces mature cheddar, grated

milliliters/2fl oz milk

chives

salt and white pepper

This stunning vegetarian cheese and onion pie is perfect for a picnic or lunchbox and looks just as at home at the centre of the dinner table. 

Cheese and onion pie

450 grams/1lb plain flour, plus extra for dusting

tsp baking powder

120 grams/4½oz unsalted butter,

cheese

120 milliliters/4fl oz water

free-range egg, beaten, for glazing

potato,

onions, finely sliced

plain flour

milk

double cream

150 grams/5½oz mature cheddar cheese, grated

½ tsp English mustard

cayenne pepper

Preheat a baking tray in the oven to put the pie on and you’ll get a nice crisp base for this easy vegetarian pie. 

Equipment and preparation: You will need a 23cm/9in metal pie dish with sloping sides for the best results.

Potato and butter pie with mushroom gravy and wilted spinach

900 grams/2lb medium potatoes (preferably Maris Piper)

grams/2½oz fridge-cold butter,

sea salt

black pepper

350 grams/12 ounces plain flour, plus extra for rolling

butter

grams/1¾oz extra mature cheddar cheese, finely grated

free-range egg, beaten with 1 tbsp cold water

500 milliliters/18fl oz just-boiled water

tsp vegetable bouillon powder (or ½ vegetable stock cube)

grams/¼oz dried mushrooms, either mixed or porcini

sunflower oil

150 grams/5½oz small chestnut mushrooms, wiped and finely sliced

tbsp finely snipped fresh chives (optional)

spinach leaves

Preheat a baking tray in the oven to put the pie on and you¹ll get a nice crisp base for this easy vegetarian pie.

A super-filling, meat-free wonder. Omit the Worcestershire sauce to make it a hearty vegetarian dinner.

Each serving provides 400kcal, 15g protein, 47g carbohydrate (of which 9.5g sugars), 12.5g fat (of which 6g saturates), 9g fibre and	0.6g salt.
 

Lentil shepherd's pie

floury potatoes,

peas

spring onions, roughly chopped

milliliters/1fl oz milk

75 grams/3 ounces mature cheddar,

paprika

½ red onion, roughly chopped

garlic clove, chopped

carrots, peeled, chopped into small pieces

celery stalk, trimmed, chopped into small pieces

plum tomatoes

Worcestershire sauce (optional)

Tabasco

bay leaf

85 milliliters/3fl oz red wine

100 milliliters/3½fl oz vegetable stock

rosemary

splash balsamic vinegar

parsley,

lentils

This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat and simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!

Walnut and Mushroom Stout Pie

walnuts,

garlic,

soy sauce

yeast

thyme

tsp cumin

mustard

tsp smoked paprika

tsp black pepper

Tbsp vegan butter

yellow onion, diced small

carrot, diced small

mushrooms, diced small

Tbsp + 1 tsp all-purpose flour

stout beer

pastry

PREP THE INGREDIENTS: Soak the California walnuts in...

PREP THE INGREDIENTS: Soak the California walnuts in hot water for 20 minutes, preheat your oven to 400F, and chop the garlic, onion, carrots, and mushrooms. 

MAKE THE WALNUT MEAT: Once your California walnuts...

MAKE THE WALNUT MEAT: Once your California walnuts are soaked, drain the water, rinse them, and add them to your food processor. Add the rest of the walnut meat ingredients and pulse until the mixture achieves a fine-ground meat texture - stopping to scrape the sides as needed.

MAKE THE FILLING: Melt the vegan butter on...

MAKE THE FILLING: Melt the vegan butter on medium-high heat and saute the onions and carrots for about 3-4 minutes. Add the mushrooms and walnut meat and saute for another 2 minutes. Then, add the flour and stir to create a light roux. Add the stout beer, turn the heat to medium low, and cover for 5 minutes. Finally, uncover and allow the filling to cool and thicken a bit while you roll out the pastry.

ROLL OUT THE PASTRY: Roll the defrosted puff...

ROLL OUT THE PASTRY: Roll the defrosted puff pastry to ¼ inch thickness and cut it into 8 equal pieces if you’re using 4 ramekins or 2 pieces for a large 8x8 baking dish.

ASSEMBLE AND BAKE: Line the bottom of each...

ASSEMBLE AND BAKE: Line the bottom of each ramekin (or 1 8x8 baking dish) with a piece of the rolled out puff pastry. Then, top that with the walnut filling to just below the top of the dish. Top this with another piece of puff pastry and bake at 400℉ for 15-20 minutes until the pastry crust is golden brown and flaky.

https://mediavine-res.cloudinary.com/video/upload/gx0cfsat6pzrylzksbrc.mp4

This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat that’s simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!

Savory Vegan Walnut and Mushroom Stout Pie

An alternative Sunday roast, this flavoursome pie is much easier to prepare than it looks and makes the perfect centrepiece for a meat-free meal. For a delicious vegan version, swap the milk for a plant-based alternative and make sure your puff pastry is vegan.

This recipe is part of a <a href=" https://www.bbc.co.uk/food/articles/budget_vegetarian_family_meal_plan_for_four"> Budget vegetarian meal plan for four</a>. In September 2023 this recipe was costed at an average of £3.88 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a <a href="https://www.bbc.co.uk/food/articles/budget_recipes">low-cost store-cupboard</a>.

Creamy mushroom pie and vegetables

vegetable oil

250 milliliters/9fl oz hot vegetable stock, made with 1 vegetable stock cube

Top 15 vegetarian pie recipes from across the web

The most viewed vegetarian pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mushroom Wellington

Mushroom and ale pie

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Easter spinach pie (torta pasquale)

Cheese, potato and onion pie

Cheese and onion pie

Potato and butter pie with mushroom...

Lentil shepherd's pie

Walnut and Mushroom Stout Pie

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Top 15 vegetarian pie recipes from across the web

The most viewed vegetarian pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Wellington

Mushroom and ale pie

Vegan shepherd’s pie

Spanakopita

Mushroom, chestnut and squash filo ...

Easter spinach pie (torta pasquale)

Cheese, potato and onion pie

Cheese and onion pie

Potato and butter pie with mushroom...

Lentil shepherd's pie

Walnut and Mushroom Stout Pie

Creamy mushroom pie and vegetables

Christmas veggie Wellington

Homity pie

Vegetarian chestnut and mushroom pi...

The most viewed vegetarian pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine