Vegan Recipes
Vegan Potato Pie
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegan butter (cold and cubed)
- 4-6 tablespoons ice water
For the filling:
- 4-5 medium-sized potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped fresh herbs (such as parsley or thyme)
Instructions:
- Preheat your oven to 375°F (190°C).
- To make the crust, in a large bowl, mix together the flour and salt. Add the cubed vegan butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
- Add the sliced potatoes to the skillet and cook for another 5 minutes, stirring occasionally.
- In a separate bowl, whisk together the plant-based milk and nutritional yeast. Season with salt and pepper to taste.
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish and trim any excess dough hanging over the edges.
- Layer the cooked potatoes and onion mixture into the pie crust, then pour the plant-based milk mixture evenly over the top. If desired, sprinkle with chopped fresh herbs.
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for a few minutes before slicing and serving. Enjoy your Vegan Potato Pie!