Halloween Special: Vegan Pumpkin Pie 31.10.19













Vegan Pumpkin and Hazelnut pie

Serves 6
1 red kuri squash, cut into small dice
3 tbsp olive oil
2 tbsp chopped parsley
2 tbsp tamari
4 tbsp hazelnut butter
150 g seitan, chopped
2 sheets organic vegan puff pastry

Sauté the red kuri squash in a frying pan over high heat with
the oil, stirring often. Add the parsley, tamari and hazelnut
butter. Remove from the heat when the red kuri squash is
tender. Add the seitan to the mixture. Place one sheet of
puff pastry (with its parchment paper) in a pie tin. Pour in
the filling and cover with the second sheet of puff pastry.
Fold the edges in neatly and bake for 35 minutes at 180ºC
(Gas mark 4).

Recipes taken from our bestselling Vegan Bible; get your copy here:

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