Found this recipe while looking for inspiration for a vegan Christmas dinner idea from The Veg Space. This vegan Christmas Pie is packed with vegan sausagemeat, stuffing, cranberry sauce, mushrooms and even roasted sprouts! Just bursting with festive flavours. This pie can be fully prepared a day ahead, so all you have to do on the big day is pop it into the oven.
Like any good vegan option for Christmas, this is a perfect pairing for gravy, crispy roast potatoes, sprouts and all the festive trimmings.
A standard 2lb loaf pan is ideal for this pie. However I like the square corners and I used my pullman loaf pan. You can also make little individual pies in muffin tins if you prefer.
Ingredients:
- 4 large flat mushrooms
- 1 red onion
- 120g brussels sprouts
- 2 tbsp olive oil
- 110g stuffing mix, any flavour of your choice
- 8 vegan sausages in skin
- 320g ready-rolled shortcrust pastry
- 2 tbsp cranberry sauce
- 2 tbsp dairy-free milk
- 2 drops soy sauce
Method:
Preheat oven to 190ºC or 170ºC for fan assist oven.
Remove the stalks from the mushrooms and place on a large baking tray. Peel and finely sliced the red onion and add to the tray, keeping separate from the mushrooms. Trim and slice the sprouts, adding them to the remaining space on the tray.
Drizzle or spray with oil, season well with salt and pepper and roast in the oven for 15 minutes.
Meanwhile, make up the stuffing mix according to packet instructions and set aside.
Slit the skins of the vegan sausages and tip the sausage meat into a bowl, discarding the skins. mash together with a fork.
Grease and line a loaf tin with baking paper. This makes it easy to get the pie out in tact. Use the tin as template to cut around to fully line the tin with pastry.
Layer up the pie starting with the vegan sausagemeat. Spoon it in small pieces into the bottom of the tin, then gently level out with a fork.
Lay the roasted onion on top of the sausagemeat, then dollop over the cranberry sauce, spreading it right to the edges with the back of a spoon.
Next, lay out the four roasted mushrooms in a line, overlapping slightly as necessary.
Add the stuffing in small pieces, pressing down with a fork to level out.
Finally, scatter the roasted sprouts over the top of the stuffing.
Brush a little water around the pastry edges of the pie, then lay out the remaining pastry over the top to form the lid. Use a fork to crimp the edges of the pastry together, then use a sharp knife to trim off excess pastry.
Use any festival pastry cutters you have to make decorations for the top of the pie.
Mix the dairy-free milk and soy sauce together to make a glaze, then brush this all over the pie lid. Chill until required.
Bake the pie for 30-45 minutes until deeply golden brown.
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