This is a recipe for a vegan asparagus pie that will have people thinking you spent hours in the kitchen.
This is the go-to recipe when I want to make a plant based pie. The easy to make homemade gluten-free pastry, along with the smooth texture of the filling resembles a traditional quiche however it works for most dietary requirements. You can make this pie look so pretty (and use up any spare vegetables in your fridge) by slicing them and laying them in a lovely pattern on top of the filling.
Making vegan pies from scratch is a great way to make sure you have some awesome winter recipes. It goes without saying this recipe isn’t just for vegans, it’s for those who don’t eat dairy or eggs.
I hope you enjoy this as much as I do!
TAGS: Vegan homemade pie | How to make vegan pies | Asparagus Pie Recipe
- For the Dough:
- 300 g buckwheat groats made into flour
- 80 ml olive oil
- 60 ml water (more if needed)
- salt & pepper to taste For the Filling:
- 1 bunch asparagus for topping (the stalks will be incorporated in to the tofu mix)
- olive oil for frying
- 500 g non gmo tofu
- 2 tbsp flax seeds (ground)
- ¼ leek chopped (caramalised)
- salt & pepper
- Pre-heat your oven to 180ºC.
- Start off by making the buckwheat flour by adding the groats to your bigger Vitamix container (or another blender) and whizzing into flour. Start on a low speed and work your way up.
- Once the flour is ready add the water and salt through the top while the Viatmix is on a low setting. Make the dough on pulse function until it’s well incorporated.
- Empty the dough onto a surface and start kneading until all the dough is well combined. You might need a few drops of water here and there to make it all come together. Once you have a lovely ball of dough let it rest while you prepare the filling.
- For the filling start by peeling the asparagus stems and chopping them off (but keep them). Wash and slice the leek and set aside.
- In a pan fry off the asparagus in a bit of olive oil, stems and all, for a few minutes and set aside. Use the same pan and fry off the leeks with olive oil and a sprinkle of salt. Fry for a good 5 to 10 minutes and once soft and charred, then set aside.
- Now for the crust, flour a flat surface and flatten the dough and with a rolling pin, flatten it out into a circle shape. I also like rectangular pies. A 22 cm detachable should work great. Add the flattened dough to the tin and push the sides down to form an edge with your thumb all the way around. Prick the dough with a fork all over and precook for 15 minutes in the oven.
- While the pie is cooking, make the pie filling by adding all the filling ingredients including the asparagus stalks that would normally go to waste. Hold the leeks back. Blitz until you get a super smooth mixture, once smooth add the leeks and pulse, they will add a beautiful sweetness.
- Take your pie crust out of the oven and fill it with the mixture, arrange the asparagus tips on the top and cook in the oven for 45 minutes until the mixture has solidified and browned beautifully.
- Once cooked, let it cool for 10 to 15 minutes and serve straight away with a yummy side salad.