Description
This Vegan Cheese & Onion Pie features a creamy, cheesy potato and onion filling made entirely dairy-free using coconut milk, nutritional yeast, and miso paste. Encased in flaky vegan puff pastry, it offers a delicious plant-based twist on the classic English cheese and onion pie, perfect as a comforting entree for vegans and everyone seeking hearty, savory flavors.
Ingredients
Filling
- 1 large russet potato, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 pound yellow onions, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 ¼ cups full fat coconut milk
- 3 tablespoons nutritional yeast flakes
- 1 tablespoon prepared whole grain mustard
- 1 tablespoon mild vinegar-based hot sauce (such as Crystal brand)
- 2 tablespoons white miso paste
- ½ teaspoon salt, or to taste
- Black pepper, to taste
Pastry
- 2 sheets frozen vegan puff pastry (about 1.1 pounds or 490 grams), thawed
Instructions
- Cook the potatoes: Bring a medium pot of salted water to a boil and add the peeled and cubed potato. Boil for about 10 minutes until fork tender, then drain and return potatoes to the pot.
- Sauté the onions: Heat 2 tablespoons of olive oil in a medium skillet over medium-low heat. Add the thinly sliced onions and cook for 15 to 20 minutes, stirring occasionally, until softened and beginning to brown.
- Add garlic: Increase heat to medium, add minced garlic, and cook for about 1 minute until fragrant.
- Create roux with flour: Gradually sprinkle the flour over the onion mixture, stirring constantly to form a thick paste that coats the onions. Continue cooking and stirring for about 1 minute after all the flour is added.
- Add coconut milk: Slowly pour in the coconut milk in increments, whisking continuously to blend the milk smoothly with the flour and form a creamy sauce.
- Season the sauce: Stir in the nutritional yeast, whole grain mustard, and mild hot sauce.
- Incorporate miso: Spoon a bit of the sauce into a small cup, whisk it with the white miso paste until smooth, then return this mixture to the skillet and whisk together.
- Simmer the sauce: Let the sauce simmer for 3 to 4 minutes until thickened, then remove from heat.
- Combine with potatoes: Stir the cooked potatoes into the sauce. Season the filling with salt and black pepper to taste.
- Prepare the pie crust: Preheat oven to 375°F (190°C). Lightly oil a 9-inch deep dish pie plate. Roll out one sheet of thawed vegan puff pastry to fit the bottom and sides of the pie plate. Place it in the dish and prick holes in the base with a fork.
- Fill the pie: Spoon the potato and onion filling evenly into the prepared pastry shell.
- Top the pie: Roll out the second puff pastry sheet to fit over the top of the pie. Drape it over the filling, trim excess pastry, and pinch the edges firmly to seal.
- Vent and oil: Cut a few slits in the top pastry to allow steam to escape. Brush the surface with about 1 tablespoon of olive oil.
- Bake the pie: Place the pie in the preheated oven and bake for 30 to 35 minutes until the top crust is golden brown and flaky.
- Cool and serve: Remove the pie from the oven and let it rest for at least 10 minutes before slicing and serving. It can be served hot or slightly cooled for firmer slices.
Notes
- Make sure to use full fat coconut milk for a creamier, richer filling.
- If you cannot find vegan puff pastry, check for dairy-free brands or make your own.
- The pie can be reheated in the oven and tastes great the next day.
- Adjust the seasoning of salt, pepper, mustard, and hot sauce to your taste preferences.
- Allowing the pie to cool before slicing helps prevent it from being too runny.
- This vegan recipe is free from dairy and eggs, making it suitable for vegans and those with lactose intolerance.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Baking
- Cuisine: English
