I’ve been experimenting with creating vegan recipes lately & I’m super happy to say this pie is delicious!
There are people on the internet making amazing vegan food with beautiful ingredients and recipes using processes I’ve never used that I’d absolutely love to try. It got me thinking, can I make my own healthy-not-hard vegan recipes?
So with 3 baked sweet potatoes in the fridge at home (in the jacket until the sugars are oozing out – yum!), I got thinking on my drive home from work about what I could do with them. I’ve also been thinking about healthier pastry alternatives so this just burst out of my brain/hands/oven tonight…
I highly recommend you bake the sweet potatoes the day before so they’re ready to go.
I hope you like it as much as I did!
- ⅓ cup of olive oil
- ⅔ cup of cold water
- 2 cups of plain wholemeal fllour
- ½ a teaspoon of salt
- 1 Tbls handful of torn fresh rosemary
- 3 sweet potatoes (500gms) roasted whole in their jackets until oozy, cooled and peeled
- 1 x 240gm can of white beans (well rinse and drained)
- 6 tbls of almond meal
- ½ tsp of dry thyme
- ¼ tsp of dry chilli flakes
- 1/ a tsp of baking powder
- 1 tbls of chia seeds
- TO TOP
- 1 onion, finely diced and caramelised in a little olive oil
- Extra fresh rosemary
- Chilli flakes
- FOR THE PASTRY
- In a food processor, pulse the oil, water, flour and salt until it forms a crumble. Add more water/flour if needed.
- Add the rosemary and process until mixed through
- On a floured bench, knead the pastry until it comes together
- Roll out the pastry as thin as possible with a rolling pin
- Spray a shallow pie tin with olive oil
- Line the tin with the pastry, ensuring you have some hanging over the edge
- Prick the bottom of the pastry with a fork
- Line the pastry with baking paper and fill with baking weights (or dry chickpeas as I did)
- Bake at 160c for 30 minutes or until the pastry is crunchy on the edges but not browning
- FOR THE FILLING
- Mash the sweet potato and white beans together
- Stir through the almond meal, thyme, chilli, baking powder and chia seeds and salt to taste.
- Allow to sit for 5 minutes
- Once the pastry is par-cooked, remove from the oven and fill with the potato filling.
- Bake at 180c for 40 minutes or until the top of the filling firms a little (you can finish it under the grill if you lack patience like me..)
- Serve with the onion, extra rosemary and chili flakes!
I’ve often thought of trying a vegan diet for a week just to see how I feel (I think I’d mainly miss yoghurt but apart from that, I’d be OK!). I’ll definitely be developing some more vegan recipes, I just find it so interesting what you can do with plant-based foods. With a little creativity it’s not limiting at all…
Do you ever experiment with vegan food?