Go Back
- 1 pre-made vegan pie crust - 1 cup butternut squash, peeled and diced - 1 cup sweet potatoes, peeled and diced - 1 cup cooked lentils (brown or green) - 1/2 cup mushrooms, chopped - 1/2 cup carrots, diced - 1/2 cup peas (fresh or frozen) - 1/2 onion, finely chopped - 2 cloves garlic, minced The main components make this pie hearty and full of flavor. Butternut squash and sweet potatoes add sweetness. The lentils provide protein and texture. You can use mushrooms, carrots, peas, onion, and garlic for extra flavor. Each ingredient plays a key role in the pie's taste. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste Herbs and spices bring the filling to life. Thyme and rosemary give a warm, festive taste. Salt and pepper enhance all the flavors. Together, they create a comforting aroma that fills your kitchen. - 1 tablespoon nutritional yeast - 1 tablespoon soy sauce - 1 tablespoon cornstarch mixed with water for thickening These optional ingredients add depth. Nutritional yeast gives a cheesy flavor. Soy sauce adds umami, making every bite rich. If you want a thicker filling, use cornstarch mixed with water. This step ensures your pie holds together beautifully. For the full recipe, check out the Vegan Christmas Pie. - Preheat oven to 400°F (200°C). - Boil butternut squash and sweet potatoes until tender. Start by heating your oven. This helps the pie crust cook evenly. Next, take a pot and add water. Bring it to a boil before adding the butternut squash and sweet potatoes. Cook them for about 10 minutes. You want them soft enough to mash. After boiling, drain them well and set aside. - Sauté onions and garlic in olive oil. - Add remaining vegetables for filling. Now, grab a large skillet and heat some olive oil over medium heat. Once hot, toss in the chopped onions and minced garlic. Sauté until they look clear, about 3-4 minutes. This step adds rich flavor to the pie. Next, add the chopped mushrooms and diced carrots. Cook them for about 5 minutes until they soften nicely. Then, stir in your cooked lentils, peas, thyme, and rosemary. If you want, add the soy sauce and nutritional yeast for a flavor boost. Don’t forget to season with salt and pepper. Finally, gently fold in the boiled squash and sweet potatoes. If you like a thicker filling, add the cornstarch mixed with water. Stir for about 1-2 minutes until it thickens a bit. Remove from heat. - Combine filling ingredients, pour into pie crust, cover and seal pie. - Bake until golden brown, serve warm. Take your prepared pie crust and pour the filling inside. Spread it out evenly. Now, cover the pie with another layer of crust. Make sure to seal the edges well. Cut a few small slits in the top crust for steam to escape. Place the pie in your preheated oven. Bake for 25-30 minutes until the crust turns golden brown. Once done, let it cool for about 10 minutes before slicing. Enjoy your Vegan Christmas Pie warm. You can find the full recipe for more details. To make a vegan pie crust from scratch, use flour, coconut oil, and cold water. Mix until crumbly, then form a ball. Roll it out to fit your pie dish. For a flaky crust, chill the dough before rolling. To prevent a soggy bottom, bake the crust blind. Line it with parchment paper and fill with pie weights. Bake for 10 minutes at 400°F before adding the filling. Add a pinch of nutmeg or a sprinkle of smoked paprika for extra depth. Fresh herbs like sage or parsley can also brighten the dish. For side dishes, consider a crisp salad or roasted veggies. A tangy cranberry sauce pairs well with the pie's richness, making each bite a delight. For non-vegan ingredients, swap eggs with flaxseed meal or chia seeds mixed with water. Use almond milk or oat milk instead of dairy milk. Nutritional yeast gives a cheesy flavor without dairy. For a delicious vegan cheese, try brands that are nut-based or coconut-based. They melt well and add creaminess to your dishes. For the full recipe, check out the Vegan Christmas Pie details. {{image_2}} You can change the filling to suit your taste. For classic flavors, think about pumpkin or pecan. Both add a warm and rich taste. You can also try seasonal vegetables. Root veggies like carrots, parsnips, or turnips give a great twist. They add color and nutrition. Mix and match for fun flavors! If you need a gluten-free crust, use almond flour or oat flour. Make sure to check that the flour is certified gluten-free. For nut allergies, consider using sunflower seed butter for a creamy texture. You can make a crust from oats and coconut oil too! These options keep your pie safe and tasty for everyone. A beautiful pie deserves a lovely display. Try garnishing with fresh herbs like thyme or parsley. These add a pop of color. You can also serve the pie with vegan sauces or chutneys. A tangy cranberry sauce pairs well and adds festive flair. Think about using small bowls for sauces. This adds fun to the table! To keep your Vegan Christmas Pie fresh, store it in the fridge. Wrap it tightly with plastic wrap or place it in an airtight container. This helps keep the pie moist and flavorful. In the fridge, your Vegan Christmas Pie lasts about 3 to 5 days. If you want to enjoy it later, consider freezing. You can freeze both unbaked and baked pies, but I recommend freezing unbaked pies. This keeps the crust crisp when baked fresh. Wrap the pie well in plastic wrap and aluminum foil before freezing. To defrost a frozen pie, move it to the fridge overnight. For quick thawing, leave it at room temperature for 1 to 2 hours. To reheat your Vegan Christmas Pie, preheat your oven to 350°F (175°C). Cover the pie with foil to keep it from browning too much. Bake for 20 to 25 minutes or until heated through. For individual slices, place them on a baking sheet. Heat at the same temperature for 10 to 15 minutes. This method keeps the crust crispy and the filling warm. Enjoy your delightful Vegan Christmas Pie with all its fresh flavors! For the full recipe, check out the details above. Can I make this pie in advance? How far ahead? Yes, you can make this pie ahead of time. I recommend making it up to two days before your holiday meal. Just store it in the fridge, covered tightly. When ready, reheat it in the oven for a warm, fresh taste. What are the signs that the pie is done baking? The pie is done when the crust turns golden brown. You can also check the filling. If it bubbles slightly through the slits, it's ready. A good smell will fill your kitchen too! Can I use canned lentils instead of cooked? Yes, canned lentils work great! Just rinse and drain them before adding to the mix. They save time and still taste good. Is it possible to use a store-bought filling? Absolutely! A store-bought filling can save time. Look for a vegan option that has similar flavors to the ones in the recipe. What beverages pair well with Vegan Christmas Pie? I love pairing this pie with a light, fruity red wine. It also goes well with sparkling water or a warm spiced apple cider. How to create a festive dessert table alongside the pie? Add colorful fruits, nuts, and a rich vegan chocolate cake. You can also include gingerbread cookies and a vegan cheese platter. This makes your table look festive and fun! This blog post covered a simple and delicious vegan pie. I shared the key ingredients, step-by-step instructions, and tips for success. You also learned about variations and storage options to keep your pie fresh. In the end, you can impress your friends with this tasty dish. Try the ideas shared for filling and presentation. Enjoy the flavors of the season with this wonderful vegan Christmas Pie.

Vegan Christmas Pie

Celebrate the holidays with this delicious Vegan Christmas Pie! Packed with butternut squash, sweet potatoes, lentils, and vibrant veggies, this comforting dish is perfect for your festive table. It's easy to make and bursting with flavor, making it a delightful centerpiece for your Christmas feast. Click through to explore the full recipe and impress your guests with this wholesome pie that's sure to be a hit!
Print Recipe Pin Recipe

Ingredients
  

1 pre-made vegan pie crust

1 cup butternut squash, peeled and diced

1 cup sweet potatoes, peeled and diced

1 cup cooked lentils (brown or green)

1/2 cup mushrooms, chopped

1/2 cup carrots, diced

1/2 cup peas (fresh or frozen)

1/2 onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon olive oil

Salt and pepper to taste

1 tablespoon soy sauce

1 tablespoon nutritional yeast (optional, for added flavor)

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium pot, boil the butternut squash and sweet potatoes for about 10 minutes, or until tender. Drain and set aside.

      In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.

        Add the mushrooms and carrots to the skillet, cooking for an additional 5 minutes until softened.

          Stir in the cooked lentils, peas, thyme, rosemary, soy sauce, and nutritional yeast (if using). Season with salt and pepper. Mix well.

            Add the boiled butternut squash and sweet potatoes to the skillet, folding them gently into the mixture.

              For a thicker filling, add the cornstarch slurry and cook while stirring for 1-2 minutes until the mixture thickens slightly. Remove from heat.

                Pour the filling into the prepared pie crust, spreading it evenly.

                  Cover the pie with another layer of pie crust, sealing the edges. Cut a few slits in the top crust for ventilation.

                    Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

                      Allow the pie to cool for about 10 minutes before slicing and serving.

                        Prep Time: 20 min | Total Time: 55 min | Servings: 6

                          - Presentation Tips: Serve the pie garnished with fresh herbs like thyme or parsley, and a side of cranberry sauce for a festive touch.