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!
📝 What you need
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.
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 the mushrooms, onion and sprouts together on the same tray. Meanwhile, make up the stuffing mix to packet instructions.
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 the vegan sausagemeat into the bottom of the tin, followed by the roasted onion and cranberry sauce.
Lay out the roasted mushrooms, sightly overlapping. Add the stuffing then finally the roasted sprouts.
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!
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.
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.
🍽 If you liked that...
.... you might also enjoy these vegan Christmas recipes from The Veg Space:
Vegan Christmas Pie
- 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
- 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.
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