It’s now springtime for many people around the world. And, while the weather is still a bit on the wintery side, many of us are seeking out some vegan spring recipes to bring in the new season. This plant-based vegetable and feta pie is a great one to try.

A few years ago, the idea of having feta in a vegan pie would have seemed impossible. But this BOSH! recipe uses a range of plant-based ingredients to create a realistic-tasting cheese pie alternative that’s sure to impress any guests.

A vegan cheese pie

One of these ingredients is silken tofu. Silken tofu, also known as soft tofu, is a variety of tofu characterized by its smooth, creamy texture and high moisture content. Unlike firm or extra-firm tofu, which is pressed to remove water and has a denser texture, silken tofu is not pressed, resulting in a softer consistency. The filling also calls for plant-based cream, nutritional yeast, and dijon mustard, all of which work together to give it a delicious creamy and cheesy taste.

This pie also features plant-based burrata and parmesan, both of which you should be able to find at larger health food stores and some supermarkets.

Spring vegetables

One of the pie’s key ingredients is asparagus, which is now in season. Spring is the perfect time to eat asparagus, and it should be plentiful and easy to find at your local store.

Asparagus is a nutrient-rich vegetable that offers a multitude of health benefits, making it a good addition to any diet. It’s an excellent source of essential vitamins and minerals, including vitamins A, C, E, and K, as well as folate.

Vegan veg and cheese pie

This creamy cheesy pie is just perfect for spring cooking, and is sure to impress any guests your welcoming

A vegan spring pie recipe made with dairy-free cheese and vegetables

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Servings

Ingredients

2 tbsp plain flour
500 g block of vegan shortcrust pastry

For the base

Olive oil
1 tbsp plant-based butter
2 leeks
2 garlic cloves
1 tbsp fennel seeds
1 tsp dried oregano
1/4 tsp chili flakes
2 spring onions
100 g spinach
20 g basil
100 g plant-based parmesan

For the filling

2x packs silken tofu
100 ml plant-based cream
1 tsp dijon mustard
2 tbsp corn flour
3 tbsp nutritional yeast
1/4 tsp ground turmeric (optional)
1 lemon, zest and juice

For the topping

100 g plant-based burrata
125 g asparagus
Fresh basil for garnish

Instructions

Before you start

Preheat oven to 180C

Bake the pie case

Line the pastry with baking parchment and fill with baking beans or rice
Bake in the oven for 18 minutes until pale golden and cooked through
Remove the baking parchment and beans and return to the oven for 5 mins

Prepare the veg

Cut the leek in half and slice into half moons
Crush the garlic
Finely slice the spring onion
Finely slice the basil, reserving a few leaves to garnish

Cook the veg

Heat a frying pan over a medium heat
Add a drizzle of olive oil and the butter and cook the leeks until softened and caramelised
Add the garlic and spices and cook for a few minutes
Add the basil and spinach until wilted then take off the heat and leave to cool slightly
Season with salt and pepper