Category, , , , DifficultyBeginner

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients
 2 medium leeks
 400 g broccoli
 400 g celeriac/parsnip/potato
 700 ml oat milk
 4 tbsp oil
 4 tbsp white flour
 pinch of salt & salt
 1 tsp onion powder
 1 tsp garlic powder
 juice and zest of half a lemon
 1 tbsp dijon mustard
 50 ml oat milk to brush the pastry
 2 sheets of filo pastry (you get in the frozen section of supermarket choose the vegan ones)

Directions
1

Leave your pastry to thaw out overnight to soften before using.

2

Preheat your oven to 200 degrees C.

3

Peel and finely dice your leek, use both white and green of the leek ensuring to give the insides a good wash and chop the broccoli and celeriac into bite sized pieces.

To blind bake the pastry
4

Grease the pie dish by adding 1 tbsp of oil and spread around so the pastry doesn't stick. Roll out 1 sheet of pastry to fit the pie dish, ensuring the pastry comes up the edges and slightly over the edges so it won’t fall back down when it bakes. Cover with baking parchment and weigh it down with dried beans (approx 200g). Bake at 200 degrees celsius for 15 mins, take out, remove the baking parchment and dried beans and set aside and leave to cool

Pie Filling
5

1st step is to make a béchamel sauce. Put a medium saucepan on medium heat. Add the 4 tbsp of oil and sieve in 4 tbsp of flour and using a whisk stir for 1 minute. Slowly add the 700ml of oat milk, turn the heat up high, and bring to the boil stirring very regularly. Once boiling reduce the heat to a simmer and once the sauce is starting to thicken nicely take it off the heat. Add the garlic powder, onion powder, pinch black pepper, pinch of salt, juice and zest of half lemon and 1 tbsp of dijon mustard and mix in well. Leave and set aside too cool.

6

Heat a large sauce pan to high heat. Add 1 tbsp of oil, along with the chopped leek and celeriac and cook on medium heat for 4 mins until they start to slightly brown. Add a generous pinch of salt and the chopped broccoli, stir well and put the lid on and leave to sweat for 10-15 mins stirring occasionally until the veg is soft and cooked. Once the veg is cooked add the bechemel sauce. Taste the sauce and veg and adjust the seasonings to your pallet by adding more salt or lemon juice if needed. Add the sauce and veg to the blind baked pie base until it comes to almost the top.

7

Roll out the remaining sheet of pastry to fit the top of the pie dish and gently fit it on. Use a fork to join the 2 sheets of pastry and to seal the pie. Make a hole in the pastry using a fork at the top to allow extra moisture to release. Using a pastry brush, brush on 30ml of oat milk or non dairy milk of choice on top of the pastry, this will help the pastry to golden up. Bake in a preheated oven at 200 degrees C for 15-20 mins until the pastry is nice and golden. Serve and enjoy!

 

Ingredients

Ingredients
 2 medium leeks
 400 g broccoli
 400 g celeriac/parsnip/potato
 700 ml oat milk
 4 tbsp oil
 4 tbsp white flour
 pinch of salt & salt
 1 tsp onion powder
 1 tsp garlic powder
 juice and zest of half a lemon
 1 tbsp dijon mustard
 50 ml oat milk to brush the pastry
 2 sheets of filo pastry (you get in the frozen section of supermarket choose the vegan ones)

Directions

Directions
1

Leave your pastry to thaw out overnight to soften before using.

2

Preheat your oven to 200 degrees C.

3

Peel and finely dice your leek, use both white and green of the leek ensuring to give the insides a good wash and chop the broccoli and celeriac into bite sized pieces.

To blind bake the pastry
4

Grease the pie dish by adding 1 tbsp of oil and spread around so the pastry doesn't stick. Roll out 1 sheet of pastry to fit the pie dish, ensuring the pastry comes up the edges and slightly over the edges so it won’t fall back down when it bakes. Cover with baking parchment and weigh it down with dried beans (approx 200g). Bake at 200 degrees celsius for 15 mins, take out, remove the baking parchment and dried beans and set aside and leave to cool

Pie Filling
5

1st step is to make a béchamel sauce. Put a medium saucepan on medium heat. Add the 4 tbsp of oil and sieve in 4 tbsp of flour and using a whisk stir for 1 minute. Slowly add the 700ml of oat milk, turn the heat up high, and bring to the boil stirring very regularly. Once boiling reduce the heat to a simmer and once the sauce is starting to thicken nicely take it off the heat. Add the garlic powder, onion powder, pinch black pepper, pinch of salt, juice and zest of half lemon and 1 tbsp of dijon mustard and mix in well. Leave and set aside too cool.

6

Heat a large sauce pan to high heat. Add 1 tbsp of oil, along with the chopped leek and celeriac and cook on medium heat for 4 mins until they start to slightly brown. Add a generous pinch of salt and the chopped broccoli, stir well and put the lid on and leave to sweat for 10-15 mins stirring occasionally until the veg is soft and cooked. Once the veg is cooked add the bechemel sauce. Taste the sauce and veg and adjust the seasonings to your pallet by adding more salt or lemon juice if needed. Add the sauce and veg to the blind baked pie base until it comes to almost the top.

7

Roll out the remaining sheet of pastry to fit the top of the pie dish and gently fit it on. Use a fork to join the 2 sheets of pastry and to seal the pie. Make a hole in the pastry using a fork at the top to allow extra moisture to release. Using a pastry brush, brush on 30ml of oat milk or non dairy milk of choice on top of the pastry, this will help the pastry to golden up. Bake in a preheated oven at 200 degrees C for 15-20 mins until the pastry is nice and golden. Serve and enjoy!

Creamy Broccoli Pie

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