Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan squash and potato filo pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
A nutrient packed, healthy, hearty meal. Next, pour the onion and leek mixture onto the potatoes and spread evenly. Fold the overhanging filo sheets inwards, layer by layer, and brush them with olive oil to seal it close, brush the top of the pie as.
Vegan squash and potato filo pie is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Vegan squash and potato filo pie is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Take 1 Kabocha squash or 1/2 butternut squash
- Make ready 1 small purple cauliflower florets
- Get 1 red onion
- Prepare 3 whole sage leaves
- Take 1 thyme
- Get 3 medium potatoes
- Get 1 teaspoon coriander seeds
- Make ready 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
Give this vegan spanakopita pie a whirl - it's perfect for a vegan Easter main or picnic centrepiece. This vegetable pie recipe is an easy pie recipe for an easy midweek meal. Check out our spiced chickpea bake with potatoes and topped with thin crunchy filo pastry. Try it, make it right now.
Instructions 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.
Then check out my new potatoes and asparagus tartlets. Even when baking something this impressive there are many little tips that I love filo pie and I think it teams with veggie filling like yours particularly well. Ive got in the habit of baking extra individual pies whenever I use filo. This broccoli vegetarian pot pie is a healthy variation of chicken pot pie, without the meat of course… Broccoli and almonds replace the chicken in this easy vegetarian recipe. This pot pie is filled with colourful veggies, smooth béchamel with a nutty flair, enveloped in a flaky filo crust.
So that’s going to wrap it up for this exceptional food vegan squash and potato filo pie recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
