This vegan cherry pie is bright, fruity, and pairs beautifully with vegan whipped cream. It’s ideal for weekend baking, sharing with family, or just treating yourself. It’s nostalgic and simple in the best way, with a plant-based twist that doesn’t compromise on texture or flavor. Serve with a few extra cherries on top and let everyone dig in.

Read more: How To Make This Vegan Easter Plait

How to make cherry pie

This vegan cherry pie has a flaky crust and a warm, tangy filling.

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Ingredients

1 batch Vegan Flaky Pastry

• 1 cup + 2 tbsp (250 g) firm vegan butter diced
• 2¼ cups (250 g) all-purpose flour
• ¼ cup (55 g) caster sugar
• 1 tsp salt
• 1–3 tbsp (20–40 ml) cold water

Filling

• 3 cups (685 g) sour cherries in juice
• 1 tbsp (15 ml) lemon juice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ⅓ cup (75 g) caster sugar
• 4 tbsp (32 g) cornstarch
• 3 tbsp (45 ml) water

Topping

• 2 tbsp (30 ml) plant-based milk
• 1 tbsp (12–15 g) sugar
• Vegan whipped cream
• Cherries for garnish

Instructions

• Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
• Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
• To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
• Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
• Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
• Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.

To make the Vegan Flaky Pastry

• To start, I place my diced butter and the food processor bowl and blades in the freezer until the butter is rock solid.
• To begin the pastry, place the flour, sugar, salt and cold butter in the cold food processor and pulse until it is roughly mixed and has a large crumb-like consistency. Add the cold water and continue to pulse until it is just combined, maintaining large streaks of butter. I normally pulse until the dough has formed into little pebbles the size of lentils.
• Remove the dough from the food processor and transfer to a lightly floured surface. Working quickly, gently press the dough between your fingertips so that it comes together. Now shape it into a rectangle. Wrap it with cling wrap and place in the fridge to rest for 10 minutes.

Roll 1

• Once rested, unwrap the dough and turn it out onto a lightly floured work surface. Dust a rolling pin with flour and roll out the dough into an 8 x 16–inch (20 x 40–cm) rectangle. Fold the short ends into each other so they meet in the middle. Fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.

Roll 2

• Lightly dust the dough with flour and roll it out again to approximately 8 x 16 inches (20 x 40 cm). Repeat the folding process, ensuring the dough is turned a further 90 degrees to the left once again. Wrap it with cling wrap and let it rest in the fridge for 10 minutes.

Roll 3

• Repeat the previous step. Wrap with cling wrap and rest in the fridge for 10 minutes.
• Now the dough is ready to be rolled out in whatever way you wish.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: Vegan Apple And Blackberry Tart

This article was written by Reece Hignell on the PBN Website.

The Phat Pasty Company’s Keralan Cauliflower, Chickpea & Onion Bhaji Pasty was awarded gold at the awards ceremony in Warwickshire earlier this month. The pasty consists of cauliflower, chickpeas, and onion bhajis alongside garlic, ginger, coconut milk, mango chutney, and Indian spices. According to the company, it was the first ever plant-based pasty to launch on the market six years ago. It beat 17 other pasties at the awards to be crowned winner. 

“We’ve always been at the forefront of the vegan food movement in savory pastry, and our Keralan Cauliflower, Chickpea & Onion Bhaji Pasty has been breaking ground since its launch back in 2018,” Paul Clark, Phat Controller at the Phat Pasty Company told Plant Based News. “It’s remained a best-seller, and now adds the British Pie Awards ‘Pasty’ winner to its growing list of accolades.”

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

While not a vegan brand, the Phat Pasty Company, offers a range of vegan products, including its Steak-Less Pasty, Butternut Squash & Vegan Feta Pasty, alongside a Vegan Mushroom and Bourgignon Pie and Spicy Cauliflower & Spinach Balti Pie. 

The British Pie Awards

Now in its 17th year, the British Pie Awards is regarded as the most prestigious competition in the UK pie sector. More than 900 pasties and pies were entered in a variety of categories, and the winners were chosen by 168 judges from countries including the UK, USA, and Japan. 

The pasty category was sponsored by Hankyu, a popular department store in Osaka, Japan. As part of the company’s prize, Phat Pasty will host a pop-up in-store at Hankyu’s British Fair in October.

If you want to try the pasty, you can buy it online from the Phat Pasty Company website. It’s also available at a number of cafes around the UK.

Read more: M&S Plant Kitchen Launches New Products And ‘Upgraded’ Items

This article was written by Polly Foreman on the PBN Website.

Read more: 5 Vegan Savory Pie Recipes

To make the pie, roast the mushrooms until golden, enhancing their natural umami flavor. Meanwhile, cook onions and garlic with fresh rosemary, thyme, and brown sugar for a sweet, aromatic base. Add Guinness to the mixture, letting it reduce to concentrate the flavors, then stir in mustard, soy sauce, and flour for a creamy consistency. Spoon the filling into a puff pastry-lined dish, cover with another pastry layer, and bake until golden.

This recipe, from Kim-Julie Hansen’s cookbook Best of Vegan, is a collaboration with BOSH. Serve this hearty pie hot, with your favorite vegetables or on its own.

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

Mushroom and Guinness pie

Try your hand at this vegan take on the classic Irish pie which uses mushroom and Guinness rather than beef. Serve it to friends with veggies or mashed potatoes and enjoy.

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Duration1 hour hr 30 minutes mins

Cook Time1 hour hr 5 minutes mins

Prep Time25 minutes mins

Servings4

Ingredients

• 1 x 500 g (18-ounce )block dairy-free puff pastry or 2x 250g 9-ounce puff pastry rounds (see Note)
• 700 g (1 ½ pounds) cremini or chestnut mushrooms
• 3 tablespoons olive oil
• Sea salt and ground black pepper to taste
• 4 yellow or white onions thinly sliced
• 6 garlic cloves finely chopped
• 3 sprigs fresh rosemary plus extra to garnish
• 3 sprigs fresh thyme
• 1 tablespoon light brown sugar
• 300 ml (1 ¼ cups) Guinness or other stout or brown ale
• 2 tablespoons plus 1 ½ teaspoons plain flour plus extra for dusting
• 1 to 2 tablespoons Dijon mustard to taste
• 1 tablespoon plus 1 teaspoon dark soy sauce
• 2 tablespoons vegan butter or margarine

Instructions

• Line a 23cm (9-inch) round pie dish with one half of the puff pastry (roll it out first if using a pastry block).
• Preheat the oven to 160°C fan (350°F/Gas 4) and line a baking tray with parchment paper.
• Quarter the mushrooms and spread them over the lined baking tray. Drizzle with 1 tablespoon of the oil, season lightly with salt and pepper and roast for 15 minutes. When the mushrooms are golden and slightly shrivelled, remove and set aside, reserving any juices.
• Meanwhile, warm the remaining 2 tablespoons oil in a large frying pan. Add the onions and garlic and cook for 10 minutes over a medium heat, stirring occasionally, until softened. Reduce the heat to medium-low.
• Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stalks (the leaves should easily come away). Finely chop the leaves, discarding the stalks. Add to the pan along with the sugar and cook for 10 more minutes, until the onions are golden.
• Pour the Guinness into the pan, bring to a simmer, and cook for 10 more minutes to reduce the liquid. Reduce the heat to low and add the mushrooms and any juices from the tray. Add the flour, mustard and soy sauce and simmer gently for 15 to 20 minutes, stirring regularly. Taste and adjust the seasoning, adding more salt, pepper, mustard or soy sauce if you like.
• Let cool slightly, then spoon the mushroom mixture into the pie dish lined with puff pastry.
• Lightly dust a work surface with flour and roll out the remaining pastry until it is large enough to cover the top of the pie dish. Brush the rim of the dish with water and
• lay the pastry over the top. Cut off the excess pastry and crimp the edge either by pinching it between your finger and thumb all the way around, or by pressing it against the dish with the back of a fork.
• Melt the vegan butter in the microwave and use a pastry brush to brush it all over the pastry. Use a small sharp knife to cut a little cross in the centre so that steam can escape. Top the crust with a few rosemary sprigs to make it look fancy. Bake for 30 to 35 minutes, until the pastry is golden brown. Serve hot.

If using puff pastry rounds (usually about 250g/9oz each), you do not need to roll them out.

Best of Vegan: 100 recipes from around the world that celebrate comfort, culture and community by Kim-Julie Hansen (Pavilion Books). Image credit: Kim-Julie Hansen

Read more: 3 Vegan Cottage Pie Recipes

This article was written by BOSH on the PBN Website.

Read more: 11 Delicious And Comforting Vegan Thanksgiving Recipes

Paht works well in desserts because of its smooth texture and balanced sweetness. It complements the richness of pecans and the warm notes of brown rice syrup, creating a filling that’s satisfying without being too heavy. This vegan pie is perfect for Thanksgiving or any fall gathering.

Read more: 30 Fall Recipes To Warm Up Your Evenings

Pecan paht pie

This vegan pecan paht pie will make for a great Thanksgiving dessert. Thanks to the slightly sweet, earthy taste of the red bean paste paired with the sugary, pecan topping, this dessert is great for colder weather.

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Servings8

Ingredients

For the pie crust

• 1½ cups (210g) all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• ⅔ cup (152g) cold vegan butter, cut into ½-inch cubes
• 3 to 4 tablespoons ice water

For the pie filling and topping

• ¾ cup (300g) brown rice syrup
• 6 tablespoons soy or oat milk
• 1 cup (320g) paht
• ¼ cup (50g) light brown sugar
• 4 tablespoons (57g) vegan butter, melted and cooled
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups (220g) chopped pecans
• 3½ tablespoons (35g) potato starch
• 1 cup (110g) pecan halves

Instructions

Make the pie crust

• In a food processor, combine the flour, sugar, and salt and pulse while adding the butter, a few pieces at a time. Add the ice water, 1 tablespoon at a time, until a dough starts to form.
• Shape the dough into a ball. Do not handle more than necessary. Wrap with plastic and refrigerate for at least 4 hours, but best if overnight.
• Preheat the oven to 350°F.

Make the pie filling and topping

• In a medium bowl, combine the brown rice syrup, soy milk, paht, brown sugar, melted butter, salt, vanilla, chopped pecans, and potato starch.
• Place the pie dough between two sheets of parchment paper. Using a rolling pin, roll out the pie dough gently until it is large enough to line a 9-inch pie pan. Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife. Pour in the filling. Top the filling with pecan halves.
• Transfer the pie to the oven and bake until the pie filling sets (i.e., doesn’t jiggle too much), 1 hour to 1 hour 15 minutes. Cool the pie on a wire rack for 2 hours before serving.

Excerpted from Korean Vegan Copyright © 2021 by Joanne Lee Molinaro. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

Read more: 11 Vegan Apple Dessert Recipes

This article was written by Joanne Lee Molinaro on the PBN Website.

Read more: 5 Vegan Savory Pie Recipes

What makes these pot pies special is their unique mix of ingredients and flavors. Roasting the squash with cranberries gives a slightly sweet, tart flavor that balances perfectly with savory vegetables like carrots, celery, and onions. Fresh sage and white wine add a depth of flavor, giving these mini pot pies a warm, earthy taste that’s perfect for fall and winter. Plus, the flaky homemade crust and rich sage gravy add layers of taste and texture.

These vegan pot pies make an ideal meal or snack, especially for colder days. They’re easy to hold, kid-friendly, and great for a packed lunch or cozy family dinner. Serve them with a drizzle of warm sage gravy, and you have a satisfying, comforting dish that celebrates the flavors of the harvest season.

Read more: 10 Vegan Dinner Ideas To Make In November

Harvest veggie pot pies

Take a breath and indulge in these warming harvest veggie pot pies made with butternut squash, fresh cranberries, and high protein cannellini beans.

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Servings10 pies

Ingredients

For the dough

• cups (440 g) unbleached organic all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon fine sea salt
• 1 cups plus 1 tablespoon, (270 g) plant butter frozen or chilled
• 2 teaspoons ground flaxseed
• ⅔ cup 160 ml ice water

For the filling

• 4 cups (560 g) diced butternut squash (from about 1 medium)
• 1 cup (100 g) fresh cranberries
• 1 shallot minced
• 3 tablespoons extra-virgin olive oil divided
• Fine sea salt
• Freshly ground black pepper
• 1 tablespoon plant butter
• ½ small yellow onion finely chopped
• 1 carrot finely chopped
• 1 celery stalk finely chopped
• 4 garlic cloves minced
• 1 can (15-ounce / 425 g) cannellini beans, drained and rinsed well
• 3 sage leaves thinly sliced into ribbons
• ¼ cup (60 ml) white wine

For the gravy

• 2 tablespoons plant butter
• 1 tablespoon unbleached organic all-purpose flour
• 1 cup (240 ml) unsweetened plant milk
• 1 teaspoon soy sauce
• 3 sage leaves thinly sliced into ribbons
• Fine sea salt
• Freshly ground black pepper

Instructions

Make the dough

• In a large bowl, whisk together the flour, sugar, and salt. Cut the plant butter into the flour mixture until it resembles breadcrumbs. Stir the flaxseed into the water, then add to the bowl. Use your hands to knead the mixture into a very soft and tender dough (it will firm up in the fridge, don’t worry). Divide it into 2 pieces, one that’s about one-third of the whole and the other that’s approximately two-thirds. Cover and refrigerate for at least 30 minutes.

Make the filling

• Place the squash, cranberries, and shallot on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and toss until evenly coated. Roast until the squash is golden brown, 30 to 40 minutes. Let cool.

Assemble the pot pies

• When the dough has chilled, remove the larger piece from the fridge and roll it out on a floured work surface until it’s just under ¼ inch (6 mm) thick. Use a cookie cutter to cut out 10 (5-inch / 12 cm) circles. (Just gather and reroll the scraps as needed. If the dough becomes too soft, chill it in the freezer for a few minutes and try again.) Place them in a muffin pan and mold to the shape of the cups—these are your bottom crusts.
• Roll out the smaller piece of dough to the same thickness, just under ¼ inch (6 mm), and cut out 10 circles that are the right size to be the top crusts, usually about 3¼ inches (8 cm) in diameter. (Chill the dough again as needed.)
• Stir together the roasted squash mixture and the cooked vegetables, then spoon that into the bottom crusts. Lay the top crusts over the filling and squeeze the edges to crimp them together, sealing the filling inside the pies. Use a fork to pierce holes in the center of each pie. Bake until golden, about 35 minutes.

Meanwhile, make the gravy

• Combine the plant butter and flour in a small saucepan over medium heat. Cook, stirring constantly, until the flour turns golden, about 3 minutes. Add the plant milk, soy sauce, and sage, rubbing the sage between your fingers as you drop it into the pan. Bring to a simmer and cook until the gravy thickens, about 5 minutes. Taste and season with salt and pepper.
• Let the pot pies cool in the pan for about 5 minutes, then carefully remove them from the pan and serve with the hot gravy.

Excerpted from I LOVE YOU by Pamela Anderson with Maria Zizka. Copyright © 2024 by Anderson Media Company, LLC. Photographs by Ditte Isager. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Read more: 3 Vegan Cottage Pie Recipes

This article was written by Pamela Anderson on the PBN Website.

Read more: 30 Fall Recipes To Warm Up Your Evenings

Vegans can enjoy endless options during November, from hearty stews to baked pastas and flavorful curries. Recipes like black bean harissa stew or coconut curried beans highlight the versatility of legumes and warming spices. These comforting meals fit perfectly with the late autumn season and are great for those seeking seasonal, plant-based comfort food. Here are 10 November vegan dinner ideas to try this month.

Read more: 9 Vegan Lunches To Make In October

Sheet pan gnocchi

This list starts with Kris Carr’s sheet-pan gnocchi recipe. It takes only 15 minutes to make and is a quick and easy comfort food dish. The dish has fluffy gnocchi and seasonal ingredients such as mushrooms and kale. To make this recipe, you must add your ingredients to a sheet pan alongside oil, broth, vinegar, and mustard. Then, put your sheet pan into the oven and cook. It’s as simple as that.

Find the recipe here.

Autumn ‘everything’ bowl

Isa Chandra Moskowitz’s autumn “everything” bowl offers a full taste of fall. Using seasonal ingredients like kale, butternut squash, and beets, this dish is an excellent way to use up vegetables while reaping the rewards of all those vitamins and minerals. Quinoa, lentils, and tempeh bacon add protein to this warm dinner bowl, as do hazelnuts for an interesting flavor and crunch.

Find the recipe here.

Curry cauliflower bake

Another one-pan dish on this list you must try is this vegan curry cauliflower bake from The Happy Pear. Cauliflower is an excellent fall vegetable, and this recipe shows you how to make it delicious. First, put together the bake by adding sweet potato, black beans, vegan sausages, and leek in a casserole dish. 

Then, add cauliflower to a tray with oil, soy sauce, and herbs. Finally, make a coconut curry sauce with garlic, ginger, maple syrup, and lime to go with the veggies before topping with your roasted cauliflower.

Find the recipe here.

Ikarian ‘longevity stew’

This Ikarian Longevity Stew, also from The Happy Pear, is a delicious immune-boosting and protein-rich meal. Perfect for cold nights, it uses black beans, chickpeas, and cooked lentils for protein. Broccoli, kale, carrot, tomato, and leeks add nutrients and vitamins, while pasta adds welcome carbohydrates and a comforting touch to the dish.

Find the recipe here.

Creamy pumpkin pasta with maple sage and pecan crumb

Next up is Rebecca Hincke’s creamy pumpkin pasta with maple sage and pecan crumb. This recipe uses pumpkin puree, vegan cheese, cream, Parmesan, and crumb topping to make this dish comforting. Making pasta is a must during fall, especially if you add seasonal elements like pumpkin puree, pecans, and maple syrup.

Find the recipe here.

Pumpkin and red lentil curry

A pumpkin and red lentil curry by Natlicious Food is a cozy and easy dinner recipe. All you need is plant-based mince, red lentils, pumpkin, and a heap of flavorful spices and seasonings to create a quick and easy curry. To complete it, you can serve this curry with basmati rice, plant-based yogurt, and some sliced chilis and spring onion.

Find the recipe here.

Coconutty curried beans

Sarah Doig’s comforting coconutty curried beans are a great addition to your weeknight dinner rotation. Thanks to the chickpeas and beans, the dish is super easy to prepare and full of plant protein. The sauce is made with masala, garlic, ginger, onion, grated carrot, coconut milk, and veggie broth. Additionally, desiccated coconut and ground almonds make the sauce all the more indulgent. Simply cook in a large pan and enjoy alone or with sides of your choice.

Find the recipe here.

Cozy roasted shallot and butter bean bowls

Deliciously Ella’s cozy roasted shallot and butter bean bowls offer a comforting, hearty meal for chilly evenings. Roasting shallots brings out their natural sweetness and depth, pairing beautifully with creamy butter beans. The addition of earthy herbs enhances the flavors, making each bite aromatic and satisfying. This dish is simple to make, yet it boasts complex flavors that elevate a basic weeknight dinner.

Find the recipe here.

Mushroom and butter bean filo pie

The mushroom and butter bean filo pie by Sarah Doig is a hearty and crispy dinner. This recipe layers crisp, golden filo pastry over a rich filling of earthy mushrooms and creamy butter beans. Each bite combines flaky pastry with savory, herb-infused filling, creating a perfect balance of textures. The dish is straightforward to prepare and makes for a lovely dinner to share with friends and family.

Find the recipe here.

Creamy black bean, harissa, and almond butter stew

The final recipe on this list is from Deliciously Ella, and it’s super comforting and quick to make for dinner. This creamy black bean, harissa, and almond butter stew pair earthy and protein-rich black beans with spicy harissa and creamy almond butter. The main ingredients here are the black beans, but aubergine is included to create a meaty and substantial bite. Serve this stew with lime and shallots for a zesty, oniony kick.

Find the recipe here.

Read more: 7 Vegan Pumpkin Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

The filling is rich in flavor, thanks to the garlic, thyme, and marinated artichokes. The artichokes have a meaty texture that enhances the sauce, giving it depth and a subtle tang, almost like white wine. The mushrooms are sautéed until they’re golden and flavorful, creating a savory base. Butter beans not only add protein but also thicken the sauce, making it creamy without using dairy. Adding vegan yogurt at the end makes the filling silky and indulgent.

To top it all off, scrunching strips of filo pastry over the filling creates a light, flaky crust that turns golden and crispy in the oven. The simplicity of filo makes this pie lighter than traditional pastries, yet it still feels decadent. Serve it with a side of mashed potatoes or salad for a complete, plant-based meal.

Read more: 5 Vegan Savory Pie Recipes

Mushroom and butter bean filo pie

This savory pie is filled with mushrooms, butter beans, and marinated artichokes, all cooked in a creamy sauce and topped with crispy filo pastry. It's a comforting plant-based dish, perfect for cold nights, packed with flavor and nutrients.

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Servings4

Ingredients

• 1 tbsp (15 ml) oil from the jar of artichokes
• 2 large French Echalion (banana shallots), finely sliced
• 1 cup (225 g) marinated artichoke hearts, finely chopped
• 5 cloves garlic minced
• 8 sprigs of thyme leaves stripped, divided
• 5 cups (500 g) mushrooms roughly chopped
• 1 (14-oz [400-g]) can butter beans drained and rinsed
• Salt and pepper to taste
• 1 tbsp (8 g) all-purpose (plain) flour
• 1 ¾ cups (400 ml) mushroom or vegetable broth (stock)
• ⅓ cup (85 g) plain, unsweetened vegan yogurt
• 4–5 sheets of filo pastry
• 1 tbsp (15 ml) olive oil for brushing

Instructions

• Preheat the oven to 350ºF (180ºC or gas mark 4).
• On the stovetop, heat the 1 tablespoon (15 ml) of oil from the artichokes in a round ovenproof pan or dish. Add the shallots and fry them over medium heat for about 5 minutes, or until soft. Add the artichokes, garlic and 6 sprigs of thyme and fry for another couple of minutes.
• Add the mushrooms to the pan and soften for about 10 minutes, until they reduce considerably in size. Don’t stir too much to allow them to take on some color. Add the butter beans, season with salt and pepper and mix well.
• Add the flour and stir through everything in the pan. Pour the broth in and deglaze any flavor from the bottom of the pan.
• Bring the pan to a simmer and keep stirring as the mixture thickens. Add the yogurt and mix well to combine it into the sauce.
• Tear the filo pastry into narrow strips. Scrunch and fold each strip on top of the mushroom and bean filling. Once the whole pan is covered, use a fork to tuck any loose edges of pastry down into the filling.
• Brush the pastry lightly with oil and sprinkle the remaining thyme leaves over it. Bake for about 20 minutes, or until the pastry is golden and crispy. Serve immediately.

Reprinted with permission from Bangin’ Beans by Sarah Doig. Page Street Publishing Co. 2024. Photo credits: Sarah Doig

Read more: 8 Vegan Creamy Bake Recipes

This article was written by Sarah Doig on the PBN Website.

Read more: 20 Vegan Recipes High In ‘Complete’ Proteins

High-protein pies, in particular, are an excellent choice for vegans looking to boost their protein intake during the colder months. Ingredients like beans and lentils not only provide a meaty texture but are also rich in plant-based protein. Combined with flaky pastry and flavorful fillings, these pies offer both nutrition and comfort. Savory vegan pies are versatile and can be enjoyed as a main dish or even packed for lunch, making them a must-try for any plant-based eater.

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

5 savory pie recipes

These recipes below showcase a variety of savory vegan pies, from creamy cannellini pies to rich, mushroom-filled options. Whether you’re looking for something light or hearty, these pies are sure to impress.

Creamy cannellini pie

The first recipe on this list is a protein-packed creamy cannellini pie. Although it takes over an hour to make, the execution of this dish is simple. This pie recipe comes from BOSH! and uses wholesome ingredients to create an indulgent dinner. Using leeks, cannellini beans, spinach, and vegan crème fraiche, this pie has layers of flavor. Expect a crisp puff pastry lid, a herby pesto filling, and a side of silky smooth mash.

Find the recipe here.

Caramelized veg and feta pie

Next up is another BOSH! recipe. This eye-catching caramelized veg and feta pie is creamy, cheesy, and totally vegan. In this recipe, you’ll use vegan shortcrust pastry, a flavorsome base filled with leeks, close, fennel seeds, spring onions, spinach, vegan Parmesan, and a tofu filling. The pie is then topped with plant-based burrata, pieces of asparagus, and basil as garnish. Give this a try if you want to impress your friends and family at Sunday lunch.

Find the recipe here.

Meat-free cottage pie

Depending on where you grew up, a cottage or shepherd’s pie is often considered a quintessential cold-weather meal. This vegan cottage pie is made with lentils instead of the beef or lamb used in traditional versions. You’ll still get all the enjoyment out of this wholesome and warming dish without the meat.

This recipe by World of Vegan captures the same delightful flavors. You’ll enjoy the warm, brothy filling, the taste of well-cooked vegetables and spices, and the comfort of smooth mash.

Find the recipe here.

Mushroom puff pie

These mini mushroom puff pies are perfect for lunch. Pack them in your lunchbox for work, or prepare them and enjoy them at home. This recipe from The Fresh Leaf Vegan couldn’t be easier. Simply blend your mushrooms, garlic, and almond meal into a paste, fry up your filling, and place onto your puff pastry squares. Make little triangles and bake for 15 minutes to achieve these crisp golden pies.

Find the recipe here.

One-pot vegan mushroom pie

The final recipe on this list is the one-pot vegan mushroom pie by So Vegan. Made with a crisp potato lid and seasonal vegetables, this pie uses all the best cold-weather flavors in a simple-to-make recipe. There’s no need for pastry or any additional prep. Once your vegetables are ready, put your veg into a pie dish and roast.

Find the recipe here.

Read more: 10 Vegan Packed Lunch Ideas

This article was written by Kaitlyn Lourens on the PBN Website.

This twist on the classic keeps everything good about the pie without the animal products. This version uses vegan butter, pie crust, and coconut milk to achieve similar results. Additionally, this recipe takes under an hour to make and is incredibly straightforward.

Read more: 15 Vegan Dessert Ideas

So, what is a sugar cream pie? An old-fashioned sugar cream pie is a classic dessert known for its simple, yet rich and creamy filling. Originating from the Midwest, particularly Indiana, this pie features a custard-like filling made from basic ingredients like sugar, cream, butter, and flour.

Unlike many pies, it doesn’t contain eggs, which gives it a unique texture. The mixture is poured into a pre-baked pie crust and baked until it achieves a golden, slightly caramelized top. The result is a smooth, velvety pie with a sweet, buttery flavor that melts in your mouth, making it a beloved treat for many generations.

So, if you’re looking for a plant-based rendition, give this recipe a go.

Read more: 20 Vegan Chocolate Dessert Ideas

You can make this pie ahead of time by storing it in the fridge once cold. Remember to cover it and it will keep in the fridge for five days. To freeze, wrap the pie tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to three months.

No ratings yet

Duration55 minutes mins

Cook Time45 minutes mins

Prep Time10 minutes mins

Servings8

Ingredients

• Store-bought vegan pie crust gluten-free if preferred

For the pie filling

• ¾ cup (185 ml) white sugar
• ¼ cup (60 ml) cornstarch
• 1 can (13½ fl oz/400 ml) full-fat coconut milk or 1¾ cups (435 ml) vegan culinary cream
• 3 tbsp (45 ml) vegan butter
• 1 tbsp (15 ml) vanilla extract

For the topping

• ¼ cup (60 ml) white sugar
• 1 tsp cinnamon
• 3 tbsp (45 ml) melted vegan butter

Instructions

• Preheat your oven to 325°F (160°C).
• Bake the pie crust for 10–12 minutes to partially bake it. Remove from the oven and set aside.

For the pie filling

• In a medium saucepan, whisk together the white sugar and cornstarch. Add the coconut milk and stir to combine. Dollop the butter on top (the butter will melt into the mixture as it cooks).
• Set the saucepan over medium-high heat and cook, whisking often, until the mixture thickens, 5–10 minutes. Remove from the heat and whisk in the vanilla. set aside.

For the topping

• In a small bowl, mix together the white sugar and cinnamon. Set aside.

Finish the pie

• Pour the prepared filling into the pie crust, filling it three-quarters full. Drizzle on the melted butter and evenly sprinkle with the cinnamon sugar. (If you have leftover filling, pour it into a container and pop in the fridge for a delicious pudding.)
• Bake for 25 minutes. The pie will be bubbling and still very liquidy. Carefully remove from the oven and allow to cool on a rack at room temperature.
• Once cooled, move the pie to the fridge until set, about 3 hours, or overnight is best.

Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Read more: 10 Vegan Summer Recipes

This article was written by Sam Turnbull on the PBN Website.

Handy Pie is the name given to Pieminister’s new on-the-go range. The vegan offering – Banger & Bean – features THIS Isn’t Pork Sausages, haricot, and cannellini beans in a flaky pastry. It can be eaten hot or cold, and takes 15 minutes to heat up.

Read more: Tofoo Releases First Seitan Products To Supermarket Shelves

Pieminister was established in Bristol in 2002, and its pies are sold in supermarkets across the UK. It’s not a vegan brand, but it has been expanding its range to cater to the growing plant-based market over the last year. It first collaborated with THIS to produce a meat-free chicken and bacon pie last year, which has proved hugely popular.

“Following on from the success of our THIS Isn’t A Chicken & Bacon Pie, which launched last year, it was just a matter of time before we collaborated with THIS again,” said Jon Simon, Pieminister co-founder and MD, in a statement. “Their plant-based sausages are the best out there. Put them together with beans and a rich, smoky tomato sauce and you have a winning pie filling!”

The pie is available to buy at Tesco and Ocado.

Read more: Heinz Unveils ‘Barbie’ Sauce: A Pink Vegan BBQ Mayo

Veganism in the UK

Demand for meat-free products is skyrocketing in the UK. A report published in January of this year found that the number of vegans increased by 1.1 million between 2022 and 2023.

According to research by finder.com, there are around 2.5 million UK vegans, equating to 4.5 percent of the population. A separate report published in October 2023 found that meat consumption had hit a record low in the country, with red meat seeing the most significant decline.

As awareness of the ethical implications of eating animal products grows, a number of mainstream brands have added plant-based offerings to their line-ups. As well as Pieminister, non-vegan brands like Cathedral City, Ben & Jerry’s, and Greggs are increasingly becoming known for their vegan products.

Read more: Spread Brand Flora Says Dairy Is ‘A Bit Weird’ In New Ad

This article was written by Polly Foreman on the PBN Website.

This dish offers high levels of plant-based protein from the beans and the protein-rich spinach, making it a hit with health enthusiasts. The tasty pesto and leek additions, crisp puff pastry, and the side of creamy mashed potatoes amp up the taste factor in this comforting yet nutritious pie.

Health benefits of cannellini beans

Aside from their protein content, cannellini beans also promote digestive health and help manage blood sugar and blood pressure levels. These factors make cannellini beans great for balancing out any meal that requires slow-release energy or a high-protein kick.

Creamy cannellini pie recipe

Crisp puff pastry, herby pesto, a beautifully textured filling, and a side of smooth mashed potatoes make this recipe a great comfort meal. Note that this creamy cannellini pie recipe can be made into six individual servings or into one large pie. To make one large pie, simply put all your filling into one circular container and cover with the puff pastry rather than creating six smaller pies.

No ratings yet

Duration1 hour hr 20 minutes mins

Servings6 people

Ingredients

For the mash

• 600 grams Maris Piper potatoes
• 2 tbsp plant-based butter
• 100 ml unsweetened plant-based milk
• salt and pepper to taste

For the pie filling

• 3 leeks
• 4 cloves of garlic
• 2 tbsp plant-based butter
• 1400 grams of cannellini beans
• 3 tbsp pesto
• 2 tbsp plant-based crème fraîche
• 1 vegetable stock cube
• 150 grams spinach
• salt and pepper to taste

For the pastry

• 320 grams ready-rolled plant-based puff pastry sheet
• 2 tbsp plant-based milk
• 1 tbsp English mustard

Instructions

For the mash

• Peel and the quarter the potatoes, add them to a large saucepan and cover with cold water.
• Put the pan over a high heat, sprinkle in a generous pinch of salt and bring to the boil.
• Once boiling, cook the potatoes for 10-15 minutes until tender.

For the pie filling

• Wash and trim the leeks, then cut into rounds.
• Peel and crush the garlic.
• In a large frying pan over medium heat, melt the butter. Once foaming, saute the leeks with a pinch of salt for 6-8 minutes until soft and translucent.
• Add the garlic and cook for a further minute.
• Drain the beans and add to the pan, along with the pesto, crème fraîche, stock cube and 300ml boiling water and stir to combine.
• Bring to a simmer and cook for about 8 minutes to allow the flavors to develop.
• Add the spinach for the last minute of cooking and allow it to wilt in the heat of the pan.
• Taste and season with salt and pepper.

Return to the potatoes

• Drain the potatoes into a colander and leave them to steam dry for 5 minutes.
• Pour the potatoes back into the saucepan, add the butter and milk and mash with a potato masher until smooth.
• Taste the potato and season with salt and pepper.
• Keep warm until ready to serve.

Prepare the pastry

• Preheat the oven to 200*C fan setting.
• Remove the pastry from the film and cut circles from the pastry, slightly bigger than the size of the pie dishes. You can use the base of the pie dish as a guide. Set aside.
• Tip the pie filling into 6 individual pie dishes and top with the pastry circles.
• Mix the milk and English mustard together until the mustard has dissolved and you have a yellow mixture.
• Brush the pastry with the mustardy milk. Chill the pies in the fridge for 20 minutes so the pastry firms up.

Bake the pies and serve

• Preheat the oven to 200°C fan setting.
• Bake in a hot oven for 25 minutes until golden brown.
• Serve the pies with the mashed potatoes.

This recipe was republished with permission from BOSH! You can view the original recipe here.

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This article was written by BOSH on the PBN Website.

Before tucking into this delicious pie recipe, we will provide some tips on how to cook with mushrooms, what to serve with the pie, and even suggest some other one-pot dinner ideas.

What classifies as a pie?

Whilst the answer to this question will vary greatly depending on where you are based, the general view is that a pie is a pastry case filled with sweet or savory ingredients.

There are many variations to this traditional definition, including pot pies, which typically have a filling of meat and vegetables and are often topped with a layer of pastry.

This recipe is loosely based on the pot pie, but you will be using mushrooms for that meaty chew and slices of potato instead of pastry, making it both vegan and gluten-free. Just ensure to substitute the flour with a gluten-free alternative.

What are the best ways to cook with mushrooms?

Mushrooms are such an incredible ingredient to cook with. They may even be the ingredient of the future! Not only are there many different varieties to try out, each bringing its own flavor and textures to a dish, but they can also be cooked in various ways to achieve different outcomes.

You can simply fry them with oil and garlic to make vegan scallops or cook them in the liquid of a stew of casserole, like in this mushroom bourguignon.

For this particular mushroom recipe, you will be frying them whole before leaving them to cook inside the pie, soaking up all of the flavors of red wine and fresh herbs.

What to serve with mushroom pie?

This vegan mushroom pie contains a great mix of vegetables and other plant-based ingredients, but if you are looking for something to serve it with we would recommend some roasted broccoli, or even a lentil side salad (a great source of plant protein).

Some days call for pastry, so you may consider baking a pastry lid on top of this vegan mushroom pie.

Other vegan one-pot dinner ideas

One-pot dinners like this mushroom pie are the absolute best. Not only do they make cooking dinner that bit easier, but there is a lot less washing up left to deal with after eating! Here are some other delicious vegan one-pot dinner ideas for you to try:

• This Easy One Pot Orzo Soup Will Warm You Up On Cold Evenings
• Try This Easy One Pot Spaghetti With Lentil Ragu
• This Easy One-Pot Chili Mac Is A Protein-Packed Vegan Dinner

Vegan mushroom pie recipe

Forget about chopping your mushrooms. Cooking them whole is a great way to preserve their tender texture and earthy flavor, which we combine with sweet dates in this seriously comforting pie. If you want to avoid red wine, you can switch it for 1 tablespoon of balsamic vinegar (add it after cooking the flour).

No ratings yet

Duration1 hour hr 12 minutes mins

Cook Time1 hour hr 2 minutes mins

Prep Time10 minutes mins

Servings4 people

Ingredients

• olive oil
• 2 onions peeled + sliced into wedges
• 500 g chestnut mushrooms 4 garlic cloves peeled + finely chopped
• 1 sprig of fresh rosemary leaves picked + chopped
• 3 bay leaves
• 125 ml vegan red wine
• 2 tbsp plain flour you can also use gluten-free flour
• 250 g carrots sliced into 1cm rings
• 250 ml vegetable stock
• 2 dates pitted + chopped salt + pepper
• 4 large potatoes

Instructions

• Pour a generous glug of olive oil into a large casserole pot or large saucepan on a medium heat.
• Add the onion wedges and fry for 4 minutes, then add the whole mushrooms and fry for 10 minutes.
• Preheat the oven to 180°C fan/200°C/gas 6.
• Add the garlic, rosemary and bay leaves to the pot and fry for 1 minute. Then pour in the wine and simmer for 4 minutes.
• Stir in the flour and cook for 30 seconds. Add the carrots, stock and dates, along with pinches of salt and pepper, and simmer for 2 minutes.
• Transfer the mushroom filling to a pie dish.
• Slice the potatoes into ½ cm thick slices and lay them on top of the filling, overlapping the slices as you go.
• Finish with a drizzle of olive oil and sprinkle with more salt and pepper.
• Roast for 40 minutes, or until the potatoes are tender and golden brown.

This recipe was republished with permission from So Vegan. Find the original recipe in EASY by Roxy Pope and Ben Pook published by Penguin Michael Joseph in hardback on the 28^th December 2023.

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• Try This Comforting And Warming Meat-Free Cottage Pie
• How To Make This Mushroom Bourguignon With White Bean Mash & Kale Crisps
• Easy Lentil Stew with Mashed Potatoes

This article was written by So Vegan on the PBN Website.

Not only is it healthier than traditional pecan pie recipes, as it uses maple syrup in place of corn syrup, but it also tastes amazing and is sure to impress your guests. It is the ideal dessert for the holidays, especially for the Christmas season.

Is maple pecan pie vegan-friendly?

Pecan pie is usually not vegan-friendly. The shortcrust base may contain butter and the filling may contain eggs and more butter.

But it is possible to make a vegan version of maple pecan pie by using vegan butter instead of regular butter for the shortcrust base, and by using a vegan egg alternative, vegan butter, and cornstarch instead of eggs for the filling. 

This fully vegan pecan pie recipe will guide you through the process of replacing the non-vegan ingredients with plant-based alternatives.

What can I use instead of corn syrup in a pecan pie?

Corn syrup is often used in pecan pie recipes as a sweetener and to create that wonderfully gooey filling. However, it has a high fructose content. You may therefore prefer to use an alternative sweetener.

There are several effective alternatives to corn syrup that you can use in a pecan pie recipe. Ed Tatton created this recipe using a mix of Canadian maple syrup, which has a similar consistency and sweetness to corn syrup, as well as golden syrup, which is made from sugar cane and has a rich, caramel-like flavor, and molasses for a deeper, more complex flavor.

What is so special about this vegan pecan pie recipe?

Not only is this pecan pie recipe completely vegan and made using healthier ingredients, but it was also created by the owner and baker behind BReD, a sourdough bakery in Whistler, Canada. He has drawn upon his British roots to create this fusion dessert, featuring a unique blend of golden syrup, molasses, and Canadian maple syrup.

BReD is known for its high-quality, artisanal baked goods, and this pecan pie recipe is no exception. When following their recipes, you will learn a lot of tricks and techniques that will help you become a better baker.

Discover more recipes by Ed Tatton:

• How To Make Vegan Feta At Home From Scratch
• This Scottish Shortbread Recipe Is Completely Vegan

Do you serve pecan pie hot or cold?

Traditionally, pecan pie is served at room temperature or slightly warmed, but some people prefer it chilled. If you prefer your pecan pie warm, you can reheat it in the oven or microwave before serving. However, be careful not to overheat it, as this can cause the filling to become runny or the crust to become soggy. If you prefer your pecan pie cold, you can refrigerate it for a few hours before serving.

Serving suggestions

This vegan maple pecan pie is delicious served on its own, but if you are feeling extra indulgent here are some serving suggestions that will elevate this dish:

1. With a dollop of vegan whipped cream or coconut whipped cream on top of each slice
2. Add a scoop of vegan vanilla ice cream or any non-dairy ice cream of your choice
3. Drizzle on some vegan caramel sauce or chocolate sauce on top of each slice

Other vegan pie recipes

• Vegan key lime pie
• Vegan pumpkin pie cheesecake
• Egg-free sweet potato pie

Maple pecan pie recipe

When I think of pecan pie, I think of the classic North American tart that is packed with nuts and sugar and eaten in the fall, around Thanksgiving. My variation of this festive delicacy takes inspiration from the classic British treacle tart, which is made with Lyle’s Golden Syrup and breadcrumbs.

No ratings yet

Servings12 people

Ingredients

Sweet Shortcrust Pastry

• 110 g (½ cup) cold vegan butter cut into 1-inch (2.5cm) cubes
• 225 g (1¾ cups) whole wheat pastry flour
• 25 g (¼ cup) vegan icing sugar
• 2 g (¼ tsp) fine sea salt
• 25 g (2 tbsp) ice cold water
• 15 g (1 tbsp) extra-virgin olive oil

Filling

• 150 g (⅔ cup) vegan liquid egg such as JUST Egg
• 30 g (¼ cup) cornstarch
• 50 g (¼ cup) vegan butter melted
• 200 g (¾ cup) pure maple syrup
• 200 g (½ cup) golden syrup
• 50 g (2 tbsp) blackstrap molasses
• 25 g (2 tbsp) pure vanilla extract
• 100 g (¾ cup) sourdough breadcrumbs I recommend 100% rye
• 5 g (2 tsp) ground cinnamon
• 2.5 g (½ tsp) fine sea salt
• 250 g (2 cups + 2 tbsp) natural pecan pieces or chopped pecans

Decorating

• 100 g (¾ cup) natural pecan halves

Instructions

Make and blind-bake the pastry

• Place the bowl of a food processor in the fridge for 30 minutes before starting. This will help keep everything cold when making the pastry.
• Place the butter, whole wheat pastry flour, icing sugar, and salt in the chilled bowl of the food processor and pulse until combined, about 1 minute. Add the cold water and olive oil and pulse until a shaggy dough forms. Transfer the dough to an unfloured work surface and finish mixing by hand. Bring the pastry together into a ball with no dry patches.
• Gently roll the pastry between two 12 × 18-inch (30 × 45cm) pieces of parchment paper into a 5-inch (12cm) disc. (Rolling the pastry between the paper avoids using flour or icing sugar, which would change the flavor and texture of the pastry.) Transfer the pastry (between the parchment) to a baking sheet and chill in the fridge for at least 2 hours but ideally overnight. (By partly rolling the dough now, it won’t need to be worked as much to get it to the correct dimensions later. The pastry needs to stay as cold as possible to prevent splitting or shrinking, so flattening the dough now, rather than shaping it into a ball, is helpful.)
• When you are ready to bake, place a 10-inch (25cm) non-stick tart ring on a baking sheet lined with parchment paper or a silicone baking mat. (Alternatively, you can use a 10-inch/25cm round tart pan with a removable bottom and lightly rub butter on the bottom and sides.)
• Roll out the chilled pastry between the parchment paper into a 12-inch (30cm) circle, about ¼ inch (5mm) thick. Place the pastry back into the fridge and chill for at least 30 minutes.
• Working quickly and confidently, remove the top sheet of parchment paper. Gently flip the pastry over the tart ring (or tart pan) and carefully ease and press it into the corners. Return the pastry to the fridge and chill for 30 minutes.
• Meanwhile, preheat the oven to 340°F (170°C).
• Using a small knife, trim off the excess dough, leaving ½ inch (1cm) on the sides to allow for shrinking during baking. Keep the trim, covered and in the fridge, in case you need to make repairs later.
• Lightly prick holes all across the surface of the pastry with a fork. (This is called docking and allows steam to escape during baking, preventing the pastry from puffing up.) Line the pastry with a sheet of plastic wrap, leaving some overhang, and fill with baking beans, dried chickpeas, or rice. (This will weigh the pastry down to keep it flat.)
• Bake the pastry case until the edges are golden brown, 20 to 25 minutes. Remove the tart from the oven and carefully lift out the plastic wrap and beans. If there are any holes or tears in the pastry, use the reserved trim to patch them up. There must be no holes in the pastry, or the filling will run straight through it.
• Return the pastry case to the oven to bake until the base is light golden brown and any “repair” pastry has had a chance to bake a little, 5 to 7 minutes. Remove the baked tart case from the oven and set aside while you prepare the filling.

Make the filling and bake the pie

• In a large bowl, whisk together the vegan liquid egg and cornstarch until smooth. Add the butter, maple syrup, golden syrup, molasses, vanilla, breadcrumbs, cinnamon, and salt and whisk until smooth. Add the 250g (2 cups + 2 tablespoons) pecan pieces and mix with a rubber spatula.
• Pour the filling into the baked tart case and gently spread it to an even layer. Decorate the top with the 100g (¾ cup) pecan halves. Carefully transfer the pie to the oven and bake until the filling is golden brown and just set when jiggled – 30 to 35 minutes. Remove the tart from the oven and let cool on the baking sheet for 30 minutes.
• Using a serrated knife, carefully trim the excess pastry from the rim, cutting away from the tart to prevent the pastry from crumbling onto the filling. Remove the tart ring.
• Enjoy the pecan pie warm from the oven. Once it has fully cooled, store the pie in an airtight container in the fridge for up to 3 days.

For the crumbs, I highly recommend using 100% Rye Sourdough for its delicious malty and earthy flavours, but any sourdough will do for an inclusion of at least 25 percent in the pastry crust.

Excerpted from BReD by Edward Tatton and Natasha Tatton. Copyright © 2023 Edward Tatton and Natasha Tatton. Photography by Janis Nicolay. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

More like this:

• This Vegan Pumpkin Banana Bread Recipe Is Perfect For A Rainy Day
• This Pumpkin Pie Cheesecake Recipe Is Completely Vegan
• Vegan Spiced Pear Crumble

This article was written by Ed Tatton on the PBN Website.

You don’t have to be a seasoned baker to make this vegan key lime pie recipe. It is easy to make, with only eight ingredients, and is perfect for a hot day when you don’t want to turn on the oven since it requires zero baking time. This no-bake dessert is made with wholesome ingredients such as heart-healthy walnuts, naturally sweet dates, and healthy fat from avocados. 

What’s the difference between key lime and lime? 

Traditional limes (also called Persian limes) and key limes have a few distinct differences, including taste and texture. Key limes are smaller, rounder, and have a more yellowish-green color than Persian limes. You will also find that key limes also have more seeds and a more robust, tart flavor profile compared to classic limes. Persian limes and key limes are typically used in different recipes. Key limes are commonly used in key lime pie recipes, while Persian limes are used for their juice or zest in cocktails, marinades, and dressings.

Ingredients you’ll need for the vegan key lime pie

• Walnuts
• Medjool dates pitted
• Vanilla extract
• Sea salt
• Pureed avocado
• Lime juice
• Maple syrup to taste
• Lime zest

What is vegan key lime pie filling made of? 

Traditionally, key lime pie filling is made with egg yolks, sweetened condensed milk, and key lime juice. However, to make this recipe vegan, we have created an alternative filling using pureed avocado, lime juice, maple syrup, lime zest, vanilla extract, and a pinch of sea salt. Instead, this vegan variation captures the delicious flavors of a traditional key lime pie while being able to graciously accommodate any of your dinner guests’ dietary preferences.

How to make vegan pie dough

To make delicious and nutritious vegan pie dough, start by using a food processor to blend together walnuts, Medjool dates, vanilla extract, and sea salt. Continue pulsing the ingredients until they form a coarse mixture that sticks together. You’ll be able to mix up a flavorful vegan pie dough for your vegan key lime pie in just a matter of minutes. You can also use this vegan pie dough as the base for any of your favorite vegan pie recipes. 

Why we love this recipe creator

Kaylie is a talented recipe creator who crafted the vegan key lime pie recipe using just eight ingredients. Kaylie’s blog, Paleo Gluten Free is where you can find all your favorite foods that traditionally wouldn’t be gluten-free like breads, bagels, brownies, cakes, and more.

No ratings yet

Duration10 hours hrs 10 minutes mins

Prep Time10 minutes mins

Servings12

Ingredients

For the Crust

• 2 cups walnuts
• 1 1/2 cup Medjool dates, pitted
• 1 tsp vanilla extract
• 1/2 tsp sea salt

For the Filling

• 2 cups pureed avocado
• 1/2 cup lime juice
• 1/4 cup maple syrup
• 2 tbsp lime zest
• 1 1/2 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

• Combine ingredients for the crust in food processor until it reaches a coarse consistency that sticks together.
• Press the crust evenly into the bottom (and halfway up the sides) of an 8" pie pan or spring form cake pan and set aside.
• In a food processor combine all ingredients for the filling until smooth. Blend the pureed avocado in your food processor until smooth.
• Then pour filling over the crust, smooth the top with a spatula, and set to chill in the freezer overnight or until it reaches desired consistency. Or you can serve it right away, but it will be more mousse-like without freezing first.

Note: Add more or less maple syrup to sweeten to taste.

This vegan key lime pie recipe was reposted with permission from Paleo Gluten Free. You can see the original recipe here.

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Looking for more vegan recipes like this? You might like:

• These Vegan Coffee And Chocolate Muffins Will Give You A Buzz
• Vegan Apple Pie Cookies: The Gluten-Free Recipe You Never Knew You Needed
• These Vegan Flourless Tahini Brownies Are Fudgy Perfection (And Gluten-Free!)

This article was written by Caitlin Rakhmatov on the PBN Website.

An incredibly easy recipe with just a few ingredients. But it looks really impressive and tastes amazing!

2 from 1 vote

Duration50 minutes mins

Cook Time30 minutes mins

Prep Time20 minutes mins

Servings4 servings

Ingredients

• 1 x 280g roll gluten free puff pastry
• 300 g frozen cherries
• 1 T sugar
• 1/2 T cornflour
• 1/4 t cinnamon optional
• 1 t syrup agave, rice, golden
• 1 t water

Instructions

• Heat your oven to 180c/360f/GM4.
• Cut 4 rounds of pastry big enough to fit into the tart tins with a little over hang. Keep any remaining pastry for the top. Press the pastry into the tart tins and trim off the excess with a knife.
• Put baking paper into each tart tin then fill them with uncooked rice or baking balls. This will stop the pastry from puffing up. Bake the tart cases for 10-15 minutes until the pastry is starting to turn golden.
• Whilst the tart cases are baking make the filling. Put the cherries, sugar, cornflour and cinnamon in a saucepan. Heat on a medium heat, the cherries will release juice that will mix with the cornflour to make a sauce. Cook for around 10 minutes, stirring occasionally, until the sauce is thick.
• Cut the remaining pastry into strips and mix 1t syrup with 1t water in a small bowl or cup.
• Once the tart cases are part baked remove the rice/baking balls and baking paper. Divide the filling between the tart cases, top with the strips of pastry in a lattice and brush the pastry with the syrup/water mixture. Bake for a further 10-15 minutes until the pastry lattice is golden.

This recipe was republished with permission from The Vegan Chef School.

Find the original recipe here.

This article was written by Chef Day Radley on the PBN Website.