This Vegan Butter bean and Vegetable Filo Pie is a hearty dinner that's packed full of healthy veg and vegan protein. Get the recipe below.
Traditional pies
Chicken and veg pie has been around for hundreds of years, it’s a simple idea and is such a crowd pleaser, but not something I can enjoy now that I follow a plant based diet. So, instead of making my pie with chicken I’ve decided to use another plant based protein source – butter beans! Butter beans are so good for you. Plus they are nice and filling so this is one dish that won’t leave you hungry!
The vegetables used are also the kind of vegetables you’d expect to find in a traditional pie – including carrots, leeks, mushrooms and peas! Don’t be afraid to throw in anything you’ve got though: broccoli and green beans also work really well.
With the addition of English mustard, this pie has a bit more kick than some, but the filo pastry keeps it crisp and light. If you love mustard then do feel free to add in more. Just taste your sauce before you put it in the pie dish to see if it needs that bit extra heat.
Pastry tops
There's often a lot of debate around whether a pie needs to be entirely encased in pastry or if it is OK to just have a pastry lid. I believe in the latter so with this pie you'll only find pastry adorning the top.
For this particular pie we use filo pastry which is thin and crisp which I think works really well with the softer, creamy filling.
To get it extra crispy I find spraying it with a little olive oil helps. If you don't have an oil spray then using a pastry brush works well too.
Serving suggestions
I’d suggested serving with either salad (great for summer) or yet even more vegetables (better for winter.) There’s plenty of vegetables in the pie that I think it can take the extra “greenery” on the side.
If you want to make it a really hearty meal you could also serve it with a big bowl of creamy mashed potatoes! Delish!
The recipe
Vegan Butter bean and Vegetable Filo Pie
Ingredients
- 1 tablespoon olive oil to fry
- 1 carrot diced
- 1 leek sliced
- 6 mushrooms sliced
- 2 cloves garlic
- 1 tablespoon plain flour
- 250 ml vegan cream e.g. Oatly
- 1 stock cube
- 1 teaspoon English mustard
- 2 tablespoon nutritional yeast
- 245 g butter beans from a 400g tin
- 125 g frozen peas
- 4 sheets filo pastry
- 1 teaspoon olive oil for the filo pastry
Instructions
- Pre-heat your oven to 180 C / 350 F / gas mark 4.
- In a large frying pan, heat the oil then add the diced carrot. Cook for 5 minutes until just starting to soften.
- Add the leeks and mushrooms to the pan and cook for another 5 - 10 minutes until the carrots, leeks and mushrooms are all cooked.
- Next add the garlic and cook until releit releasessing its aroma.
- Add the flour to the pan and stir so all of the ingredients are coated.
- Pour in the cream and mix well so there are no lumps of flour.
- Crumble in the stock cube and add the mustard, nutritional yeast, beans and peas.
- Stir until everything is well combined and cook for 5 minutes until the cream is bubbling.
- Once the pie filling is bubbling, pour into a pie dish and top with the scrunched up filo pastry sheets.
- Brush over a little oil (or use an oil spray) and then place into the oven.
- Cook for 20 minutes or until the filling is bubbling and the filo is crisp.
Nutrition
More vegan pie recipes
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