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!
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📝 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 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.
This pie would be perfect served with a vegan gravy, alongside vegan roast potatoes, Christmas carrots and slow cooker red cabbage.
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🍽 If you liked that...
.... you might also enjoy these vegan Christmas recipes from The Veg Space:
📖 Recipe
Vegan Christmas Pie
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.
Video
Notes
Nutrition
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PenoirB says
I made this for Christmas dinner for my mum and I. So delicious! All the flavour of Christmas in a pie. Tasted good cold for leftovers the next day too. My only qualm was that the pastry had a soggy bottom so next time would blind bake the bottom and sides before adding the filling.
Kate Ford says
That's great to hear, thanks! My husband cooked it for our Christmas lunch too and no soggy bottom - one tip is to make sure the mushrooms have definitely released all their liquid before they go in, so roast for an extra few minutes if necessary and tip away any juices.
Frankie says
Hi, I love your recipes, they turn out so good. Thank you for sharing them. Do you think green lentils from a tin would be ok as a substitute for the richmond sausgages? Or do you think something else would work instead such as chopped mixed nuts or chestnuts?
Kate Ford says
Hi, I think lentils would be pretty bland to be honest - have you had a look at my Festive Butternut Roast (use the search bar or recipe index) - that has a lentil filling that's cooked with lots of festive flavours and would make a good filling for this pie, or you might prefer the whole roast.
Susan says
I made this for Thanksgiving for a big crowd (my sister made a turkey) and it was a hit! I doubled the recipe and made a loaf pan with store bought pie pastry and a nine inch tall round tin with hot crust pastry, and they were both good but the hot crust pastry was much better, with no soggy bottom! Thank you so much for a beautiful and delicious recipe that will be my favorite holiday recipe!
Louise says
After looking for something that was Christmassy that I can feed to non vegans joining us for Christmas lunch I came across this delight. I had a dry run last night tweaking the recipe slightly so it would be something everyone would eat without moaning, I used this isn’t pork sausage instead of Richmond & caramelised onion chutney instead of cranberry sauce. It was an absolute triumph (even if I do say so myself) it didn’t last very long once out of the oven. This year I’m looking forward to cooking Christmas dinner and if anyone moans they can do the dishes!
Kate Ford says
That's great to hear, thanks Louise!
Dave Starr says
Hi Kate, absolutely first class recipe. Made 2 of these, 1 for my partners vegan Christmas gathering. And 1 for the freezer, which got polished off this evening! (also delicious!)
Thanks for posting,
Dave S
Kate Ford says
That's great - thanks so much Dave!
Kay says
Just made this for dinner. You are so clever. The flavours are perfect!
Kate Ford says
Thanks Kay, that's great to hear!
Val Chalmers says
Hi I had a go at making the Christmas pastry loaf this afternoon as I'm working right up to Christmas eve. All was going well until I tried to line my tin with the pastry (same pastry as you). It is not the easiest and not nearly as neat as yours but is passible. I will just have to clear a room in the freezer now for it to go into till xmas. My tin was higher than yours so I added some cashew nuts to bring up height. I will take some photos on xmas day if it turns out ok. Many thanks for all your great recipes.
Merry Christmas 🎄🎁🎈
Kate Ford says
Thanks Val - hope it turned out well. Cashews sound delicious!
Savita says
That looks amazing! Sounds like a perfect holiday dish! Can't wait to try it out for my family.
Maria San Juan says
Looks so yummy! Gotta try this for Christmas Eve! looks healthy and yummy!
Dannii says
What a beautiful pie. Such a great way to use brussels spouts too.
Dana Sandonato says
To look at this, you'd never know that was vegan "meat" in there! Looks delicious and I looooove that crust!
veenaazmanov says
This is definitely perfect for a festive platter. Your recipe is just yummy . Presentation picture perfect.
Cathy says
this looks great , I'll try it for easter for the vegans in my family
Ushmana says
Kate, this Christmas pie looks very delightful!
Thank you for sharing such an amazing recipe, the fact that it is vegan makes it a full100!
Happy holidays, all the love from Nepal!xoxo
Eb Gargano | Easy Peasy Foodie says
This looks so lovely! I would happily have this on Christmas Day...not sure I'd be able to convince anyone else in my family though. Your disclaimer about the portion size in the photograph did make me chuckle!! Eb x
Croatia island hopping says
Kale is a very underrated vegetable. But it can be very tasty. Once I made lasagna with kale as main ingredient. This recipe looks great, I'll try it.
Melanie says
That looks amazing! Sounds like a perfect Christmas dish!
Dannii says
I adore kale and there is just so much that you can do with it. This is a nice alternative for vegetarians on Christmas Day.
laura@howtocookgoodfood says
Wow I love this. I've just made a veggie loaf and gravy for tonight's supper club, next time I'm making this one!
Alison's Allspice says
I love that you used polenta to make the pastry! The step by step photos are great too, pinning for later!