Best Vegan Pie Recipes

VEGAN SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Peel, chop, and boil the potatoes for 10-15 minutes until soft.
• Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
• Add the mushrooms, and cook until the edges begin to darken. Add the garlic, and season with salt and pepper.
• Add the tomato paste, flour, thyme, and sage.
• Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
• Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
• Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
• Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
• Enjoy!

VEGAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
• Bake in the preheated oven until center is set, about 40 minutes.
• Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

VEGAN PECAN PIE

Steps:

• Preheat the oven to 400°F (205°C).
• In a large bowl, combine the sugar, flour, and salt. Mix thoroughly with a whisk so that the starch is evenly dispersed, then whisk in the coconut oil. Add the maple syrup and whisk thoroughly, followed by the almond milk and vanilla.
• Place the pie dish with bottom crust on a baking sheet. Pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Sprinkle the pecans over the top or arrange the nuts in concentric circles if you'd like an especially elegant presentation. Bake the pie for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 40 minutes more. The filling should be thick and bubbling at the edges.
• Transfer the pie to a cooling rack and allow to cool to room temperature before serving. The pie will keep for up to 1 week at room temperature.

TRADITIONAL STYLE VEGAN SHEPHERD'S PIE

Steps:

• Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
• Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
• Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
• Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
• Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
• Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

VEGAN APPLE PIE

Steps:

• Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
• Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
• Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
• Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with the second crust. Cut slits in the top crust with a sharp knife.
• Bake in the preheated oven until crust is golden brown and apples are semi translucent, 45 to 60 minutes.

VEGAN APPLE PIE RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, combine the flour, sugar, and salt.
• Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
• Gradually add the ice water and mix just until the dough can be pressed together.
• Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
• Preheat the oven to 350˚F (180˚C).
• Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
• On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
• Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
• Bake for 1 hour, until crust is starting to turn golden brown.
• Let cool for 10 minutes, then slice and serve.
• Enjoy!

VEGAN APPLE PIE WITH FOAM

Steps:

• Sift flour into a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in sugar, vanilla, cold water, and baking powder until a firm dough forms.
• Knead dough gently and briefly on a floured work surface. Wrap in plastic wrap and let chill, about 30 minutes.
• Place apples in a pot and cover with water. Bring to a boil; reduce heat and simmer gently until soft, 15 to 20 minutes. Drain. Mash with a hand blender or potato masher into a thick puree; let cool.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
• Press 2/3 of the dough into the pie plate evenly with your fingers to make the crust. Prick crust all over with a fork.
• Bake crust in the preheated oven until golden, about 20 minutes.
• Grate remaining 1/3 of the dough onto a baking sheet to make crumbles.
• Bake crumbles in the preheated oven until golden, about 10 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
• Place aquafaba and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high, gradually adding confectioners' sugar, until meringue is stiff and glossy, 10 to 15 minutes.
• Measure out 1 1/4 cup apple puree into a bowl. Stir in cinnamon. Spread apple-cinnamon puree over cooled pie crust. Spread meringue over the puree.
• Bake pie in the preheated oven until golden, 60 to 90 minutes. Turn off oven; keep pie inside until cooled, 45 minutes to 1 hour.
• Scatter baked crumbles on top.

DEEP-DISH VEGAN APPLE PIE

Steps:

• Special equipment: a 9 1/2-inch deep-dish pie pan
• For the dough: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight.
• For the filling: Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center.
• Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour.
• Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425 degrees F; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours.

VEGAN PUMPKIN PIE

Steps:

• For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
• To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
• For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
• Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.

OAT BRAN APPLE PIE MUFFINS (EVERYTHING-FREE, LOW-CAL AND VEGAN!)

Steps:

• Preheat oven to 350.
• Combine the first eight ingredients (flour through salt) in a bowl and mix to combine.
• Add the remaining ingredients and stir until just moistened.
• Spoon batter into paper-lined muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

VEGAN APPLE PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge flush with rim. Roll out second disk to a 13-inch round.
• In a large bowl, toss together apples, lemon juice, cane sugar, cinnamon, salt, and flour. Transfer apple mixture to pie shell, brush edge with water, and place second dough round on top. Tuck edge of top dough under bottom dough to seal; crimp as desired. Cut a few steam vents in top dough. Lightly brush top with water and sprinkle with turbinado sugar.
• Place pie dish on a rimmed baking sheet and bake until crust begins to turn golden brown, about 20 minutes. Reduce temperature to 350 degrees and bake until browned on top and juices are bubbling in center, 60 to 70 minutes. Let cool completely on a wire rack before slicing and serving.

VEGAN PUMPKIN PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pumpkin (or squash) in a little oil on a baking tray. Roast until soft enough to squash with the back of a fork - this can take between 40 mins and 1 hr, depending on the type of pumpkin or squash you use. Set aside to cool.
• Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Drape it over your rolling pin and lift into a 23cm fluted tart tin. Push the pastry into the corners of the tin using a scrap of excess pastry (you're less likely to pierce the pastry this way than using a finger). Trim the excess pastry, leaving about 1cm hanging over the edge of the tin; it will shrink as it cooks. Chill for 20 mins.
• Increase the oven to 200C/180C fan/gas 6. Line the tart case with a sheet of baking parchment (scrunch it up first to make it more pliable), then fill with baking beans or dry rice. Bake for 15 mins until the sides look golden, then remove the parchment and filling. Bake for another 5-10 mins until the base looks biscuity and dry. Trim the edges with a small, serrated knife.
• Tip the roasted pumpkin (or squash), maple syrup, sugar, salt, spices, cornflour and milk into a food processor or blender and blitz until smooth. Pour through a sieve into a small pan and cook for 5 mins, stirring continuously, until thickened.
• Fill the tart case with the pumpkin filling, then return to the oven and lower the heat to 180C/160C fan/gas 4. Bake for 30 mins until the filling is set when you wobble the tart tin. Cool for 20-25 mins. Dust with icing sugar and serve warm, or chill and serve within two days.

VEGAN PUMPKIN PIE BLONDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
• Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

VEGAN SHEPHERD'S PIE WITH SWEET POTATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
• Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
• Bake in the preheated oven until top is browned, about 20 minutes.

COCONUT BANANA CREAM PIE (RAW VEGAN)

Steps:

• Blend the crust indgredients in a food processor. Add more agave if needed to make crust sticky. Line pie pan with saran wrap and press crust on top or use a tart pan with a removable bottom. Place in freezer while making the filling.
• Blend the pie ingredients, except banana slices, in a blender until smooth. Make sure there is enough liquid to have the ingredients swirling in a vortex. Add coconut water, if needed.
• Take crust out from freezer and place sliced bananas on top of crust. Pour filling on top of bananas. Place in freezer for 3-4 hours to set. Decorate with walnuts, coconut shavings, or banana slices :D.

VEGETABLE POT PIE (VEGAN)

Steps:

• Steam potatoes, carrots, and onion until tender.
• Add vegetable protein and peas. Mix lightly.
• Place this mixture in a casserole dish and set aside.
• Combine Cream Sauce ingredients in a bowl.
• Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
• Pour Cream Sauce over vegetables in casserole dish.
• Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
• Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
• Roll out between two sheets of wax paper.
• Cover vegetables and cream sauce in casserole dish with pie crust.
• Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.

CREAMY VEGAN PUMPKIN PIE SMOOTHIE (TWO WAYS!)

Steps:

• Add all ingredients to the pitcher of a blender. Puree at medium speed until smooth, then increase speed to high and blend until creamy, 30 seconds to 1 minute more. Pour into a glass and dust with cinnamon, if desired. Serve.

EASY VEGAN SPELT PIE CRUST

Steps:

• In a food processor add the 3 cups of spelt flour and salt. Process for a minute to incorporate the flour and salt.
• Combine the non-dairy milk and light oil in a cup and mix well. I use a whisk to do this. Then feed the milk-oil mixture through the feeding tube in the food processor and into the flour mixture. The dough should be in large crumbles. At this point, stop the machine and feel the dough. It shouldn't be sticky or dry, but a little oily and hold together well. Try not to handle the dough too much as it tends to toughen the dough.
• Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough. I use a large plastic sheet, but waxed paper can also be used. I try to avoid using a floured surface as it will make the dough dry. I have found that with this dough that it isn't necessary.
• Shape the dough into a disc and cut it in half. Reshape the first piece of dough into a disc and roll it out. I wrap the dough around my rolling pin then place it onto the pie pan and unroll. Once I have the dough in place I position it carefully but do not stretch it, it will shrink. I prick the sides and bottom of the bottom crust.
• Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top.
• Flute the edges with a fork and then trim the pie crust edges. Brush the pie with some of the non-dairy milk and then make slits in the top crust to let out the steam.
• Bake according to the type of pie you are making.
• Enjoy!

VEGAN CHOCOLATE PIE

Steps:

• Combine almond milk and pudding mix in a saucepan and bring to a boil, stirring constantly, over medium heat. As soon as pudding boils, reduce heat to low and continue cooking and stirring until pudding thickens, about 5 minutes.
• Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
• Top with vegan whipped cream.

NO-BAKE VEGAN BANOFFEE PIE

Steps:

• Mix the tofu, soy milk, and syrup into a food processor (or blender).
• Pour into a pan and heat (set at low) for about 12 minutes while stirring at various intervals. Mixture will start to caramelize; keep stirring until it gains a thicker consistency.
• Layer crushed grahams onto a cake or pie tin and set bananas on top. Pour mixture while still hot, smooth out, and cool in fridge for about one hour.
• Once chilled, spread whipping cream on top and sprinkle (liberally) with cacao powder. Chill for another 30 minutes before serving.