Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, vegan squash and potato filo pie. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan squash and potato filo pie is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Vegan squash and potato filo pie is something which I’ve loved my entire life. They are fine and they look fantastic.
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.
To get started with this particular 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 can achieve it.
The ingredients needed to make Vegan squash and potato filo pie:
- Make ready 1 Kabocha squash or 1/2 butternut squash
- Take 1 small purple cauliflower florets
- Get 1 red onion
- Get 3 whole sage leaves
- Take 1 thyme
- Prepare 3 medium potatoes
- Take 1 teaspoon coriander seeds
- Prepare 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
- Prepare 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
This easy vegetarian squash casserole layers thinly sliced potatoes, yellow summer squash, and tomatoes and is topped with sweet onion. I used my food processor attachment to slice the onions, squash (I used zucchini), and potatoes so they were thinner than the tomato slices. Lightly spiced vegan sweet potato pie that holds its texture when sliced. I think a non-vegan sweet potato pie of this size would generally have at least a half of a cup of butter.
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.
Here we used only a couple of tablespoons of oil just to add some richness. Vegan Sweet Potato Pie from Delish.com is good for everyone. In a food processor, add pecans, oats, brown sugar, cinnamon, and salt and pulse until coarsely chopped. Mushroom, chestnut and squash filo pie. Claire Thomson's spiced filo pumpkin pie.
So that’s going to wrap it up for this exceptional food vegan squash and potato filo pie recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
