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    Home » Vegan Recipes » Vegan Main Courses » Vegan Christmas Pie

    Vegan Christmas Pie

    Published: Dec 6, 2017 · Modified: Dec 9, 2021 by Kate Ford · This post may contain affiliate links.

    Christmas Pie
    JUMP TO RECIPE JUMP TO VIDEO
    Pinterest pin for Vegan Christmas Pie

    A juicy vegan Christmas Pie packed with vegan sausagemeat, stuffing, cranberry sauce, mushrooms and even roasted sprouts! Just bursting with festive flavours.

    🍴Why you will love this recipe

    This stunning Christmas Pie makes a showstopping vegan centrepiece for your Christmas dinner. Packed with vegan sausagemeat, stuffing, cranberry sauce, mushrooms and sprouts, it is just bursting with festive flavours.

    Like any good Christmas Dinner option, it can be fully prepared a day ahead, so all you have to do on the big day is pop it into the oven. Or, if you're super-organised, you could even freeze it in advance. Imagine having your Christmas Dinner ready in November?!

    Like any good vegan option for Christmas, this is a perfect pairing for gravy, crispy roast potatoes, sprouts and all the festive trimmings, and if you go to town with the decoration it looks absolutely stunning too!

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Christmas Pie
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    ingredients for christmas pie

    📝 What you need

    Ingredients

    Vegan sausages As you're making sausagemeat out of these, you will need sausages that comes in skins. I use either Richmond Meat Free or Sainsbury's Plant Kitchen 'Shroomdogs' which are both excellent.

    Stuffing mix This is the type of stuffing mix that you add water to - most types are vegan but do check the ingredients just in case. There are lots of different flavours available so choose whichever you like the sound of most!

    Ready-rolled shortcrust pastry This makes easy work of this Christmas pie, but of course you can make your own pastry with very little effort - see my vegan pastry recipe.

    Brussels Sprouts Let's face it, not everyone loves these little green beauties as much as I do, so do of course leave them out if you prefer. Or you could substitute some curly kale instead - no need to roast it in advance, just remove any thicker stalks and roughly chop before adding to the pie.

    Equipment

    A standard 2lb loaf tin is ideal for this pie. I like to use one with square corners like this one from Samuel Groves, but anything similar will work well.

    If you don't have a loaf tin, you could use a loose-bottom round tin instead, or even make little indivudual pies in muffin tins if you prefer.

    👩🏽‍🍳 How to make your Christmas Pie

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page👇🏼.

    Roast mushrooms and sprouts

    Roast the mushrooms, onion and sprouts together on the same tray. Meanwhile, make up the stuffing mix to packet instructions.

    Line tine with pastry

    Remove the skins of the vegan sausages and mash together the sausagemeat with a fork. Line the loaf tin with greaseproof paper then ready-rolled pastry.

    Pack in sausagemeat and cranberry sauce

    Pack the vegan sausagemeat into the bottom of the tin, followed by the roasted onion and cranberry sauce.

    Then stuffing and sprouts

    Lay out the roasted mushrooms, sightly overlapping. Add the stuffing then finally the roasted sprouts.

    Decorate and bake

    Make a lid from the remaining pastry. Crimp together the edges with a fork then trim off the excess pastry. Decorate with pastry offcuts as you wish, then glaze with plant milk and soy sauce for a rich golden colour. Bake for 30-40 minutes until deeply golden brown.

    🔪 Top Tips & FAQs

    If you want the sides of your pastry to brown a little more than they do in the tin, use the baking paper to remove the pie from the loaf tin, place it on a baking try and return to the oven for 5 minutes. I then put it back into the loaf tin too cool a little, so it holds its perfect shape.

    Use any festive pastry cutters you have to make decorations for the top of the pie, or just go freehand with a sharp knife! Holly leaves, different sizes of stars or letters spelling 'Christmas' all look fab!

    Vegan Christmas Pie
    How far in advance can I prepare the pie?

    You can prepare the pie fully up to 24 hours in advance, keep it in the fridge then just pop it in the oven on Christmas Day.

    Can I freeze this Christmas Pie?

    Yes, as long as your vegan sausages haven't been frozen and defrosted before, you can make this pie well ahead of time and freeze it un-baked. You will then need to take it out the freezer 24 hours before you want to bake it, and leave it to defrost in the fridge.

    What can I serve with my Christmas Pie?

    This pie would be perfect served with a vegan gravy, alongside vegan roast potatoes, Christmas carrots and slow cooker red cabbage.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan Christmas recipes from The Veg Space:

    Festive Butternut Roast
    Festive Butternut Roast
    Vegan Roast Potatoes
    Vegan Roast Potatoes
    Christmas Carrots
    Christmas Carrots
    Vegan Christmas Pudding
    Vegan Christmas Pudding

    📖 Recipe

    Christmas PIe

    Vegan Christmas Pie

    Kate Ford | The Veg Space
    A juicy vegan Christmas Pie packed with vegan sausagemeat, stuffing, cranberry sauce, mushrooms and even roasted sprouts! Just bursting with festive flavours.
    5 from 21 votes
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    Prep Time 20 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Christmas, Main
    Cuisine British
    Servings 6 people
    Calories 377 kcal

    Ingredients
     
     

    • 4 large flat mushrooms
    • 1 red onion
    • 120 g brussels sprouts
    • 2 tablespoon olive oil
    • 110 g stuffing mix (any flavour of your choice - check it is vegan, most are)
    • 8 vegan sausages in skins (I used Richmond Meat Free sausages)
    • 320 g ready-rolled shortcrust pastry (check it is vegan) - or make your own
    • 2 tablespoon cranberry sauce
    • 2 tablespoon dairy-free milk
    • 2 drops soy sauce

    Instructions
     

    • Preheat the oven to 190°C / 375°F / Gas Mark 5.
    • Remove the stalks from the mushrooms and place on a large baking tray. Peel and finely slice the red onion and add to the tray (keeping separate from the mushrooms), and trim and slice the sprouts, adding them to the remaining space on the tray.
    • Drizzle or spray with oil, season well with salt and pepper and roast in the oven for 15 minutes.
    • Meanwhile, make up the stuffing mix according to packet instructions and set aside.
    • Slit the skins of the vegan sausages and tip the sausage meat into a bowl, discarding the skins. Mash together with a fork.
    • Grease and line a loaf tin with baking parchment / greaseproof paper, (this makes it really easy to get the pie out in tact). Use the tin as a template to cut around to fully line the tin with pastry, (see photos in the post above).
    • Layer up the pie starting with the vegan sausagemeat. Spoon it in small pieces into the bottom of the tin, then gently level out with a fork.
    • Lay the roasted onion on top of the sausagemeat, then dollop over the cranberry sauce, spreading it right to the edges with the back of a spoon.
    • Next, lay out the four roasted mushrooms in a line, overlapping slightly as necessary.
    • Add the stuffing in small pieces, pressing down with a fork to level out.
    • Finally, scatter the roasted sprouts over the top of the stuffing.
    • Brush a little water around the pastry edges of the pie, then lay out the remaining pastry over the top to form the lid. Use a fork to crimp the edges of the pastry together, then use a sharp knife to trim off excess pastry.
    • If you have any leftover pastry you can make some decorations for the top of the pie.
    • Mix the dairy-free milk and soy sauce together to make a glaze, and brush this all over the pie lid. Chill until required, (up to 24 hours).
    • Bake the pie for 30-40 minutes until deeply golden brown.

    ENVIRONMENTAL INFORMATION

    Video

    Notes

    If you want the sides of your pastry to brown a little more than they do in the tin, use the baking paper to remove the pie from the loaf tin, place it on a baking try and return to the oven for 5 minutes. I then put it back into the loaf tin too cool a little, so it holds its perfect shape.
    Use any festive pastry cutters you have to make decorations for the top of the pie, or just go freehand with a sharp knife! Holly leaves, different sizes of stars or letters spelling 'Christmas' all look fab!

    Nutrition

    Serving: 1servingCalories: 377kcalCarbohydrates: 55gProtein: 17gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 1122mgPotassium: 402mgFiber: 5gSugar: 9gVitamin A: 174IUVitamin C: 19mgCalcium: 45mgIron: 6mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    « Vegan Christmas Filo Wreath with creamy leeks
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. V S Chalmers says

      November 18, 2023 at 4:06 pm

      Hi Kate, this time of year again. I have made the Christmas pie for the last 2 years. However, I struggle getting the pastry into loaf tin and it always looks a mess. Any tips on this. Despite the terrible looking pastry it tastes amazing. Many thanks.

      Reply
    2. Tawana says

      October 02, 2023 at 12:17 am

      What type of sausage flavor? Can I use beyond meat italian?

      Reply
      • Kate Ford says

        October 06, 2023 at 9:51 am

        Yes absolutely - that would work well.

        Reply
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