I've never posted a recipe before but I think it's something I would like to do more often and to start off I wanted to show you all a vegan butternut squash pie recipe passed on from my mum's cousin, yum.
You will need:
1 butternut squash
2 cloves of garlic
2 cloves of garlic
1 thumb size chunk of ginger
half an onion (red or white)
150g mushrooms
1 red pepper
1 teaspoon of ground coriander
half a teaspoon of paprika
400ml of coconut milk
half an onion (red or white)
150g mushrooms
1 red pepper
1 teaspoon of ground coriander
half a teaspoon of paprika
400ml of coconut milk
A pack of Jus Rol Shortcrust pastry/or your own pre-made pastry
Method:
Peel, cube and roast butternut squash.
Chop garlic, ginger, onion, mushrooms and pepper and fry in a little olive oil until soft.
Add spices and the coconut milk.
At this stage you can add any other vegetables you may want to use like broccoli.
Once the squash has started to soften, add this to the mixture and simmer.
Add a little plain flour to thicken the sauce.
Line a pie dish with the pastry (about the thickness of a pound coin) and bake blind for 15/20 minutes.
Remove pastry from the oven and add pie mixture and cover the pie with the leftover pastry.
Eggwash the top with a substitute mixture of soya/almond milk and maple syrup.
Prick the top to allow steam to escape.
Bake until golden brown.
And there you have it, a yummy pie that goes perfect with a roast or even some new potatoes and roasted veg for a lighter, summery dish.
Any questions then feel free to leave them in the comments below.
Peel, cube and roast butternut squash.
Chop garlic, ginger, onion, mushrooms and pepper and fry in a little olive oil until soft.
Add spices and the coconut milk.
At this stage you can add any other vegetables you may want to use like broccoli.
Once the squash has started to soften, add this to the mixture and simmer.
Add a little plain flour to thicken the sauce.
Line a pie dish with the pastry (about the thickness of a pound coin) and bake blind for 15/20 minutes.
Remove pastry from the oven and add pie mixture and cover the pie with the leftover pastry.
Eggwash the top with a substitute mixture of soya/almond milk and maple syrup.
Prick the top to allow steam to escape.
Bake until golden brown.
And there you have it, a yummy pie that goes perfect with a roast or even some new potatoes and roasted veg for a lighter, summery dish.
Any questions then feel free to leave them in the comments below.
BB
For The Oceans
