Layered Sweet Potato Vegetable Pie

Great meal to gather the whole family together. Try this absolutely delicious vegan baked layered sweet potato vegetable pie.

Recipe

Prep Time: 40 mins
Cook Time: 45 mins
Yields: 6

Ingredients

  • For the Crust:
  • 600 grams all-purpose flour
  • 200 grams dairy-free butter, cubed
  • 250 ml cold water
  • For the Filling:
  • 1 medium sweet potato
  • 1 medium zucchini
  • 1 tablespoon dairy-free butter
  • 2 cups sliced mushrooms
  • 1 small bunch parsley, finely chopped
  • 1 teaspoon Italian seasonings
  • salt and pepper, to taste
  • 3 carrots, peeled and grated
  • 2 cups baby spinach
  • 1 cup grated dairy-free cheese
  • 2 tablespoons melted dairy-free butter, for brushing

Method

  1. Place flour in a bowl rub in butter until mixture resembles coarse crumbs, you can use food processor for this step as well. Stir in water and knead until the pastry comes together in a ball. Wrap the pastry ball in a plastic wrap and place in the fridge for 30 minutes.
  2. Meanwhile peel sweet potato and slice into thin slices about 1mm thick. Grate zucchini and squeeze out as much liquid as possible. In a frying pan melt 1 tablespoon of butter, add mushrooms and parsley, season to taste and add spices. Cook for 10 minutes.
  3. Preheat oven to 180°C and grease 20 cm spring form. On a slightly floured surface roll out the pastry ball until about 5 mm thick. Place the pastry in the prepared baking form, allowing sides to overhand. Arrange half of the sweet potatoes in a base of the bank bread form, overlapping slightly. Continue with zucchini layer, then mushrooms, carrot layer, baby spinach and the rest of the sweet potatoes. Top with grated dairy-free cheese. Fold over the pastry edges to enclose the filling. Brush with melted dairy-free butter.
  4. Bake for 45 minutes until golden brown. Allow to cool for 15 minutes before serving. Enjoy!

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