Craving a show-stopping vegan dish that will make even meat-lovers swoon? Get ready to revolutionize your holiday table with this incredible Vegan Holiday Pie that proves plant-based cooking can be absolutely mouthwatering! Imagine a golden, flaky crust embracing a vibrant medley of vegetables, bursting with flavor and packed with wholesome goodness - this isn't just a pie, it's a culinary masterpiece that will have everyone asking for seconds.
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 1 hrs 30 mins
Cuisine: Vegan
Serves: 1 pie
Ingredients
- 2 cups all-purpose flour
- 1/2 cup coconut oil
- 1/4 cup cold water
- 1/4 teaspoon salt
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup vegetable broth
- 1 teaspoon thyme
- 1 tablespoon soy sauce
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your pie bakes evenly and has a nice golden crust.
- In a large mixing bowl, combine the 2 cups of all-purpose flour and 1/4 teaspoon of salt. Mix well to ensure that the salt is evenly distributed throughout the flour.
- In a small saucepan, melt the 1/2 cup of coconut oil over low heat. Once melted, remove from heat and allow it to cool slightly.
- In a separate bowl, combine the melted coconut oil with 1/4 cup of cold water. Mix well to create a smooth liquid mixture.
- Gradually pour the oil and water mixture into the flour while stirring with a fork or your hands. Mix until a dough forms. If the dough is too crumbly, add a little more cold water, one tablespoon at a time, until it holds together.
- Once the dough is formed, knead it gently on a floured surface for about 1-2 minutes until it is smooth. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to firm up.
- While the dough is chilling, prepare the filling. In a medium saucepan, combine the 2 cups of mixed vegetables, 1 cup of vegetable broth, 1 teaspoon of thyme, and 1 tablespoon of soy sauce. Bring to a simmer over medium heat.
- Allow the mixture to cook for about 10-15 minutes, stirring occasionally, until the vegetables are tender and the broth has reduced slightly. Remove from heat and let it cool for a few minutes.
- Once the dough has chilled, remove it from the refrigerator and divide it into two equal portions. Roll out one portion on a floured surface to fit your pie dish. Make sure the dough is about 1/8 inch thick.
- Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
- Pour the vegetable filling into the pie crust, spreading it evenly.
- Roll out the second portion of dough in the same manner and place it over the filling. Trim the edges, then crimp or press the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
- Place the pie in the preheated oven and bake for 40-50 minutes, or until the crust is golden brown.
- Once baked, remove the pie from the oven and let it cool for about 10-15 minutes before slicing. This will help the filling set and make it easier to serve.
- Serve warm and enjoy your delicious Vegan Holiday Pie!
Tips
- • For the most tender and flaky crust, keep your coconut oil and water ice-cold when mixing the dough • Don't overwork the pastry - gentle kneading ensures a light, delicate texture • Let the pie rest for 10-15 minutes after baking to allow the filling to set and make cutting easier • For extra flavor, consider adding roasted garlic or fresh herbs like rosemary to your vegetable filling • If the crust edges start browning too quickly, cover them with aluminum foil to prevent burning • This pie can be prepared ahead of time and refrigerated before baking, making it perfect for holiday meal planning • Serve with a side of vegan gravy or cranberry sauce for an extra festive touch
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 24g
Saturated Fat: 18g
Cholesterol: 0mg
