Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan squash and potato filo pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spoon in the cooled sweet potato mix and spread out over the base. Fold over the overhanging filo to cover the filling. Scrunch up the remaining filo sheets and arrange them on top to cover the top of the pie (you may not need all of them) and brush with a little oil.
Vegan squash and potato filo pie is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Vegan squash and potato filo pie is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegan squash and potato filo pie:
- Get 1 Kabocha squash or 1/2 butternut squash
- Prepare 1 small purple cauliflower florets
- Make ready 1 red onion
- Make ready 3 whole sage leaves
- Get 1 thyme
- Get 3 medium potatoes
- Get 1 teaspoon coriander seeds
- Prepare 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
- Make ready 1 tablespoon dairy free margarine and 2more large tablespoons for the pastry
- Get 4 sheets filo pastry and 2-3 more for the top cover
Spoon in the spinach and sweet potato mixture and spread out over the base. Fold in the overhanging filo to form a lid. Scrunch up the remaining sheets and arrange on top to cover the top of the pie. The pie then was easily popped out of its casing revealing pretty ruffled sides and looked amazing.
Steps to make Vegan squash and potato filo pie:
- Peel all the vegetables. Slice the squash in half and take out the seeds and the soft middle. Break the cauliflower florets from the stem. Cut the potato and the squash roughly into 5cm squares, cover them with cold water, season with salt. Bring them to boil. After 10 minutes add the cauliflower florets cooked them until the potato and squash are tender. Meanwhile, halve and thinly slice the red onion.
- Drain the water from the squash and potato and set them on the side. On medium heat, heat up a large pan, add 1 tablespoon of margarine and when it’s melted add the sage leaves, the crushed coriander seeds and thyme leaves. After 2 minutes when the sage leaves changed colour add the onion, keep stirring and fry them until soft. After add the potato, squash, cauliflower and creme fraiche, mix them well and cook them for another 4-5 minutes. Remove from heat.
- Preheat the oven to 200C. Use an approximately 23cm loose bottomed quiche tin and grease it inside with a knob of margarine. Place the first sheet of filo pastry and brush it with some melted margarine. Repeat this with every layer of the filo pastry. Add the potato,squash mix. Fold the filo leaves to cover the top of the pie an brush the layers with the margarine. To cover the middle of the pie use some more pastry sheets, also grease every layer.
- Bake it until golden brown, approximately 25-30 minutes.
I wanted to make a similar thing, but vegan, and without it seeming wholesome and dreary. You might not actually believe just how undercover healthy this spicy potato and leek filo pie is. This would be the perfect meal to serve at a dinner party to all your friends that make fun of you for being vegan. I'll never eat good food again, they said. This vegan rainbow pie recipe made with vegetables and filo pastry makes a delicious, hearty and healthy dinner.
So that’s going to wrap it up for this exceptional food vegan squash and potato filo pie recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
