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–+ servings
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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Servings3

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

Prepare the filling

  • Zest and juice the lemon
  • Grate the cheese
  • Place the filling ingredients in a blender and blend until smooth
  • Add salt and pepper to taste
  • Transfer to a jug and stir through the cheese

Assemble the pie

  • Transfer the veg to the pie crust and pour over the filling
  • Spoon over the burrata and top with the asparagus
  • Place in the oven for 40 minutes until set with a slight wobble

Finish and serve

  • Remove the tin from the oven and leave to cool completely
  • Drizzle with extra virgin olive oil, top with basil leaves and extra chili flakes to serve