Festive Vegan Vegetable Pie

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Festive Vegan Vegetable Pie is a delightful and hearty dish that brings together the best of seasonal vegetables in a savory, flaky crust. With rosemary-roasted potatoes, peppers, and garlic mushrooms, this colorful pie is perfect for holiday feasts, family gatherings, or any special occasion. The flavors blend beautifully, and it’s sure to be a hit with both vegans and non-vegans alike!

Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients:

For the Filling:

• 3 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup mushrooms, sliced (such as cremini or button)
• 2 garlic cloves, minced
• 1 medium onion, finely chopped
• Salt and pepper, to taste
• 1/2 cup vegetable broth
• 2 tablespoons nutritional yeast (optional, for extra flavor)
• 1/2 cup frozen peas (optional)
• 1 tablespoon lemon juice (optional, for brightness)

For the Pie Crust:

• 2 1/2 cups all-purpose flour (or gluten-free flour blend)
• 1 teaspoon salt
• 1 cup vegan butter or margarine, chilled and cubed
• 6–8 tablespoons ice-cold water

For the Topping:

• 1 tablespoon olive oil or plant-based milk (for brushing)

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Instructions:

1. Prepare the Pie Crust:

• In a large mixing bowl, combine the flour and salt. Add the chilled vegan butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
• Slowly add ice-cold water, one tablespoon at a time, mixing until the dough starts to come together.
• Turn the dough onto a lightly floured surface and knead it briefly until smooth. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

1. Roast the Potatoes:

• Preheat your oven to 400°F (200°C).
• Toss the diced potatoes in olive oil, rosemary, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, or until golden and tender, flipping halfway through.

1. Prepare the Vegetable Filling:

• Heat a tablespoon of olive oil in a large pan over medium heat. Add the onions and garlic, sautéing for 5 minutes until softened and fragrant.
• Add the diced bell peppers and mushrooms, and cook for another 5–7 minutes until the vegetables are tender.
• Stir in the roasted potatoes, frozen peas (if using), vegetable broth, nutritional yeast (optional), and lemon juice. Season with salt and pepper to taste. Cook for an additional 5 minutes to combine the flavors. Remove from heat and set aside.

1. Assemble the Pie:

• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll out half of the pie dough into a circle large enough to line a 9-inch pie dish. Carefully transfer the dough to the pie dish and press it into the edges.
• Spoon the vegetable filling into the crust, spreading it out evenly.
• Roll out the remaining pie dough and place it over the filled pie. Trim any excess dough and pinch the edges together to seal the pie.
• Cut a few slits in the top crust to allow steam to escape.
• Brush the top of the pie with olive oil or plant-based milk for a golden finish.

1. Bake the Pie:

• Bake the pie in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.

1. Serve:

• Let the pie cool for a few minutes before slicing. Serve warm with a side of vegan gravy or a fresh salad for a complete meal.

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Tips:

• Gluten-Free Version: To make the pie gluten-free, use a gluten-free flour blend and ensure your vegetable broth and filling ingredients are gluten-free.
• Make-Ahead: The pie crust and filling can be prepared a day in advance. Just assemble the pie and bake before serving.
• Extra Veggies: Feel free to add other seasonal vegetables, such as carrots, parsnips, or spinach, to make the filling even heartier.

This Festive Vegan Vegetable Pie is a perfect blend of savory, comforting flavors, and it makes an impressive dish for any celebration. Whether you’re serving it for a holiday meal or a family dinner, this pie will be the star of the table!