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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.
4.97 from 27 votes
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.

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
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