Vegan squash and potato filo pie
Vegan squash and potato filo pie

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, vegan squash and potato filo pie. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vegan squash and potato filo pie is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Vegan squash and potato filo pie is something that I’ve loved my entire life.

The Best New And Exclusive Varieties For Your Gardens! Check Out Pie Vegan On eBay. 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.

To get started with this recipe, we have to first prepare a few ingredients. You can have vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Vegan squash and potato filo pie:
  1. Get 1 Kabocha squash or 1/2 butternut squash
  2. Make ready 1 small purple cauliflower florets
  3. Take 1 red onion
  4. Take 3 whole sage leaves
  5. Make ready 1 thyme
  6. Make ready 3 medium potatoes
  7. Make ready 1 teaspoon coriander seeds
  8. Make ready 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
  9. Get 1 tablespoon dairy free margarine and 2more large tablespoons for the pastry
  10. Get 4 sheets filo pastry and 2-3 more for the top cover

Break the cauliflower florets from the stem. Vegan squash and potato filo pie I head these beautiful seasonal vegetables and invited some friends around for dinner. It's hard to please your meat eater friends when it comes to vegan cooking, but they absolutely loved this pie. It has a lots of flavours because of the sage, thyme, coriander and the sweetness of the squash.

Steps to make Vegan squash and potato filo pie:
  1. 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.
  2. 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.
  3. 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.
  4. Bake it until golden brown, approximately 25-30 minutes.

It's hard to please your meat eater friends when it comes to vegan cooking, but they absolutely loved this pie. It has a lots of flavours because of the sage, thyme, coriander and the sweetness of the squash. A great success and we all had fun preparing this colourful. Vegan squash and potato filo pie. Rustle up this vegan potato pie recipe for dinner, made with fluffy potatoes, sweet onion and plenty of fresh herbs.

So that’s going to wrap this up with this exceptional food vegan squash and potato filo pie recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!