Recipes Never too late to make this Christmas / NYE veggie pie with soy balls 9 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Nigella Lawson delights fans with her salted caramel sauce recipe admin April 27, 2021 New Recipe: Thick and chewy oatmeal raisin cookies are a classic dessert for a reason admin March 17, 2021 Andhra-Style Peanut Chutney with Tadka (spice and oil tempering) February 21, 2022 New Recipe: In the kitchen with Sharon admin March 26, 2021 New Recipe: People Are Making Creamy Biscoff Eclairs And They Look Delicious admin April 30, 2021 New Recipe: Tasty bites to brighten up teatime every day admin March 8, 2022 About The Author More from this Author One Response Veganisyum December 31, 2021 Perfect veggie pie for holiday season dinner, it’s a stable guest every year at my table. Not complicated, no weird ingredients and you can make it on the same day. The total cooking time is about 2 hours so it’s never too late to make it. Adjust the ingredients to your taste and replace the vegetables with your favorite veggies. To see the full instructions Check out the **[YouTube video from here](https://youtu.be/K9pnUcJv6UU)** **Stuffing ingredients:** – Approx. 1 kg potatoes – 4 medium carrots – few mushrooms (i’m using 3) – 300g frozen peas – 1 tbsp Garlic powder (or 2 garlic cloves) – 1 tbsp onion powder (or 1 medium onion) – 1/2 tsp black pepper – 2 tbsp soy sauce – 100ml vegan cooking cream – 1 1/2 cups soy balls hydrated and marinated in : 1/4 tsp lemon salt (or squeeze some lemon instead) 1/4 black pepper 1/2 tsp onion powder 1/2 tsp dried sage 2 tsp soy sauce **Pie crust ingredients:** – 3 1/2 cups all purpose flour – 1/4 cup sugar – pinch of salt – 1/2 tbsp baking powder – 3/4 cup oil – kneed with 1 cup of oat milk (maybe a little less) – sesame seeds for the topping **Cooking instructions:** Hydrate the soy balls in hot water for 5min then add the spices and soy sauce and leave it to marinate while you prepare the veggies. Cut the potatoes, carrots and mushrooms into small to medium size cubes. Add 1-2tbsp of oil to a non-stick pot and add in the cut vegetables, frozen peas, marinated soy balls and spices. Cook on low heat for 30min or until soft then add 100 ml vegan cooking cream few min before you switch off the heat. Leave the cooked vegetables to cool down before filling the dough. In a mixing bowl, add the flour, sugar, salt, baking powder and oil then mix with your hands forming small crumbles, this step will produce flakey crust so make sure to do that before adding in the milk. Start adding milk and kneed till you get a uniform dough with smooth edges that don’t break when pressed. With a rolling pin shape two thirds of the do to form a circle that covers a baking tray base and edges. transfer it to the tray and make a couple of dents in the base with a fork so that the base doesn’t get soggy. Add the cooked veggies to the dough to fill up the tray completely. Roll the other third of the dough and press the sesame seeds into it before transferring it to the top of the pie to cover it. Pinch the edges of both the bottom and top of the pie together forming a nice circular shape then make few holes in the top dough to let the steam out. **BAKE FOR 35-40min at 180c (or untill the crust is golden brown)** Enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.