Vegan squash and potato filo pie
Vegan squash and potato filo pie

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vegan squash and potato filo pie. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan squash and potato filo pie is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Vegan squash and potato filo pie is something which I have loved my whole life.

Rustle up this vegan potato pie recipe for dinner, made with fluffy potatoes, sweet onion and plenty of Add the sliced potatoes, rosemary leaves and spices to the pan with the remaining olive oil and You may also like. A nutrient packed, healthy, hearty meal. Next, pour the onion and leek mixture onto the potatoes and spread evenly.

To get started with this particular recipe, we must prepare a few components. You can cook vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vegan squash and potato filo pie:
  1. Take 1 Kabocha squash or 1/2 butternut squash
  2. Get 1 small purple cauliflower florets
  3. Prepare 1 red onion
  4. Get 3 whole sage leaves
  5. Make ready 1 thyme
  6. Prepare 3 medium potatoes
  7. Prepare 1 teaspoon coriander seeds
  8. Prepare 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
  9. Take 1 tablespoon dairy free margarine and 2more large tablespoons for the pastry
  10. Get 4 sheets filo pastry and 2-3 more for the top cover

Vegan squash and potato filo pie Recipe by ZitaB. Line the dish with filo dough, overlapping each layer slightly and brushing with oil. Let excess hang over the edges. This easy vegetarian squash casserole layers thinly sliced potatoes, yellow summer squash, and tomatoes and is topped with sweet onion.

Instructions to make Vegan squash and potato filo pie:
  1. Peel all the vegetables. Slice the squash in half and take out the seeds and the soft middle. Break the cauliflower florets from the stem. Cut the potato and the squash roughly into 5cm squares, cover them with cold water, season with salt. Bring them to boil. After 10 minutes add the cauliflower florets cooked them until the potato and squash are tender. Meanwhile, halve and thinly slice the red onion.
  2. Drain the water from the squash and potato and set them on the side. On medium heat, heat up a large pan, add 1 tablespoon of margarine and when it’s melted add the sage leaves, the crushed coriander seeds and thyme leaves. After 2 minutes when the sage leaves changed colour add the onion, keep stirring and fry them until soft. After add the potato, squash, cauliflower and creme fraiche, mix them well and cook them for another 4-5 minutes. Remove from heat.
  3. Preheat the oven to 200C. Use an approximately 23cm loose bottomed quiche tin and grease it inside with a knob of margarine. Place the first sheet of filo pastry and brush it with some melted margarine. Repeat this with every layer of the filo pastry. Add the potato,squash mix. Fold the filo leaves to cover the top of the pie an brush the layers with the margarine. To cover the middle of the pie use some more pastry sheets, also grease every layer.
  4. Bake it until golden brown, approximately 25-30 minutes.

I used my food processor attachment to slice the onions, squash (I used zucchini), and potatoes so they were thinner than the tomato slices. If you want to make this recipe vegan, replace the feta with a vegan alternative, we like Violife, or a couple of chopped sundried tomatoes. We earn a commission for products purchased through some links in this article. Wild mushroom and lentil filo pie. If you want to make this recipe vegan, replace.

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