(Picture: Mindful Chef)

It’s a dish traditionally filled with meat and glazed with egg but vegans can still celebrate British Pie Week.

We’ve found a heap of delicious-looking plant-based recipes and shop-bought varieties.

From imitation-meat pies to shepherd’s pie and even apple pies, it’s all here.

A pie can, historically, be any kind of food. Pie pastry shell was designed to be used as a baking dish, storage container, and a way to serve a filling.


Defined by its shell, it’s no surprise that a pastry company actually came up with the national awareness day in the first place.



But there are some great vegan recipes out there:

Gluten-free shepherd’s pie

(Picture: Mindful Chef)

This recipe comes from Mindful Chef, who have just launched a vegan delivery box with ingredients and recipe cards, from: £19.50 for three meals.

Unfortunately, the pie recipe was in a previous box, so you’ll have to source all the ingredients yourself. It takes just 30 minutes to prepare and cook.

Ingredients

1 can butter beans

1 garlic clove

80g mushrooms

40g kale 20g pre-cooked chestnuts

20g sundried tomatoes

½ vegetable stock cube (celery)

½ can chopped tomatoes

150g sweet potato

Handful of thyme

MORE: Esther the not-so-micro pig inspires couple to go vegan and open animal sanctuary

(Picture: Mindful Chef)

Method

Finely chop or crush the garlic and finely slice the mushrooms. Roughly chop the kale, chestnuts and sundried tomatoes.

Heat a medium-sized pan with 1 tsp oil and add the garlic, mushrooms and kale and cook for 5 mins until softened.

Meanwhile, boil a kettle. Drain the butterbeans and dissolve the stock cube in a jug of 50ml boiling water.

Add the butterbeans and stock to the same pan as the vegetables, along with the chestnuts, sundried tomatoes, the leaves from a sprig of thyme and the chopped tomatoes.

Mix well and leave to simmer for 15 mins until the sauce has thickened.

Meanwhile, peel and chop the sweet potato into 1cm cubes. Place in a pan of boiling water with a pinch of sea salt and boil for 10 mins until soft.

Preheat the grill to high. Drain and mash the sweet potato with a potato masher or the back of a fork. Stir in the leaves from a sprig of thyme.

Place the vegetable and bean mix in a small ovenproof dish and top with the sweet potato mash. Grill for 5 mins until golden brown.

MORE: The UK’s first vegan, free-from ice cream parlour has opened

Apple, elderflower and blackberry pies

Traditional apple, elderflower and blackberry pie (Picture: Jus-Rol)

Jus-Rol is a vegan company and they’ve provided a few recipes in celebration of the great British dish, the pie.

Serves 12

Ingredients

2 Jus-Rol frozen ready rolled shortcrust pastry sheets, thawed

1.5 kg cooking apples, peeled, cored and thickly sliced

454 g blackberries

2-3 tbsp elderflower cordial

Grated rind and juice of 2 lemons

225 g caster sugar

Further caster sugar for dredging

Method

Preheat oven to 200°C/400°F/Gas Mark 6Mix the prepared apples and blackberries in a bowl with the lemon juice and rind, sugar and cordial.

Divide between 12 individual pie or other ovenproof dishes.

Cut 6 x 5-6″ discs from each pastry sheet. Brush dish rims with water and top each with the pastry discs, pressing edges firmly and fluting if desired.

Brush tops with water and make a small hole in centre of each. If desired use pastry trimmings for decorations.

Brush again and then scatter with caster sugar.

Bake for approx. 15 minutes until pastry is golden brown.

Serve warm with cream.

MORE: Vegan recipes: How to make amazing raw vegan cheese and dips – including mayonnaise – from scratch

Roasted vegetable pies

Traditional roasted veg open pie (Picture: Jus-Rol)

Serves 8

Ingredients

8 Jus-Rol ready rolled shortcrust pastry ovals, thawed

1 small butternut squash, halved, de-seeded and cut into wedges

1 large sweet potato, peeled and cut into medium chunks

2 Parsnips, peeled and cut into chunks

2 large leeks, washed well and cut on the diagonal into short lengths

6 large tomatoes

2 Red onions, peeled and cut into wedges

Chilli oil

Fresh rosemary

Red wine, cider or ale

Egg replacement to glaze

Method

Preheat oven to 200°C/400°F/Gas Mark 6

Prepare all vegetables and lay on baking sheets, drizzle with chilli oil and scatter with fresh rosemary leaves.

Roast until just tender and allow to cool.

Divide the vegetables between 8 individual pie dishes, moisten with a splash of red wine, cider or ale.

Brush rims with egg replacement glaze, top with pastry lids and press edges to seal, make a slit in tops and glaze tops.

Store in cool place, bake for 15 minutes. Garnish with sprig of rosemary.

And if you’re feeling extra lazy…

Linda McCartney 2x deep dish pies, £2, Tesco or Sainsbury’s

Bramley apple pies x6, 92p, Morrisons

236 cals each.

Clive’s organic (8 varieties), £2.99, Ocado

All vegan, gluten-free, and PETA award winning.

Fillings include mushroom & leek, vegetable chilli, minty chickpea, lentil & olive, aloo gobi, homity, French cassoulet – and ‘cheese’ & potato.

492 cals per pie.

Fry’s 2x mushroom, ‘steak’, or curry pie, £2.40, Ocado or Morrisons

Frys Country Mushroom Pie

Frys Pepper Steak Style Pie

GMO-free and 350 cals per serving.

Mr Kipling Apple & Blackcurrant Pies, £1.45, Tesco or Sainsbury’s

215 cal per pie

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