'We all have my dreams, mine is to be known as the girl who makes lots of pies'


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Serves:  4

Preparation time: 20 minutes

Cooking time: 50 minutes


  • 1 large onion
  • 2 cloves of garlic
  • ½ a cup of nutritional yeast
  • 1 tablespoon of mustard seeds
  • ¼ of a cup of white cooking wine
  • ½ of a cup of peas
  • 1 carrot
  • 1 parsnip
  • 2 sweet potatoes
  • ½ a cup of soy milk
  • 2 stalks of celery
  • 1 cup of grated vegan cheese
  • Salt and pepper to taste
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried rosemary
  • 1 tablespoon of vegan butter
  • 1 teaspoon of sugar
  • Vegan shortcrust pastry

Nutritional value per serving:

  • Calories, kcal 643.6
  • Fat, g 36.6
  • Saturates, g 17.1
  • Carbs, g 74.1
  • Sugars, g 12.8
  • Fibre, g 10.8
  • Protein, g 15.2
  • Sodium, g 1.045


  1. Firstly, peel the carrot, parsnip, and the sweet potatoes.
  2. Next, chop all the veggies, except the sweet potatoes, into small chunks of similar sizes. Cut the sweet potatoes into inch long chunks.
  3. Now, pop the sweet potato chunks into a pan and boil.
  4. Next, add the mustard seeds into a pan with an oil of your choice cooking until browned.
  5. Add the onions and celery, along with some salt and pepper and the sugar, cooking until the onions brown.
  6. Then, add the rest of the vegetable and continue to cook on a medium heat for about 5 minutes.
  7. Now, add the rest of the ingredients to the pan minus the cooking wine and mix.
  8. When mixed, add the wine slowly while mixing throughout.
  9. Cook for about 20 minutes, continually checking. When the sweet potatoes are cooked and the sauce is thick, set aside.
  10. Next, roll out the pastry and lay into a pie tin, then add the mixture and pop on a pastry lid. Glaze with vegan milk and prick with a fork.
  11. Now, add to a pre-heated oven at gas mark 6, and cook for 20 minutes or until the pie looks golden.
  12. Finally, serve and enjoy!

Awesome cheesy vegan vegetable pie


  • As always add salt and pepper throughout.
  • This is a Sunday dinner type dish, as it takes quite a bit of time to cook.
  • I recommend Sainsbury’s caramelised vegan cheese, as always.

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