Vegan Christmas Pie Recipe

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This Vegan Christmas Pie Recipe is packed with your favourite festive foods. It is perfect served at a Christmas buffet or as part of Christmas dinner itself. With layers of vegan sausage, stuffing, veg and more, every slice has that unmistakable Christmas flavour.

TL;DR

• A festive vegan Christmas pie with flaky homemade pastry
• Filled with vegan sausages, sage and onion stuffing, cranberry sauce and cabbage
• A delicious combination of classic Christmas dinner flavours
• Perfect for a vegan Christmas dinner or festive leftovers
• Serve with roast potatoes, vegetables and vegan gravy

Vegan Christmas Pie Recipe

Ingredients

For the Pastry

• 300g plain flour
• 1 tsp salt
• 200g vegan butter block
• 2–3 tsp cold water

For the Filling

• 150g vegan sausages
• 1 pack Paxo Sage and Onion Stuffing Mix
• 2 tbsp smooth cranberry sauce
• Approximately 200g red cabbage, green cabbage or Brussels sprouts
• 1/2 tsp cider vinegar
• 2 tbsp dairy-free milk

How to Make Vegan Christmas Pie Recipe

For the Pastry

1. Cut the vegan butter block into small cubes. Add the flour and rub together with your fingers until the mixture resembles breadcrumbs.
2. Mix in the salt.
3. Add 2 tsp of cold water and mix to bring the pastry together. If the dough is too crumbly, add another teaspoon of water.
4. Wrap the pastry and refrigerate for 30 minutes.
5. Preheat the oven to 180°C / 350°F. Grease and line a large loaf tin with baking paper.

For the Filling

1. Finely shred the cabbage and cook in a pan with the cider vinegar until softened. Set aside.
2. Prepare the Paxo Sage and Onion Stuffing Mix according to the packet instructions.

To Assemble the Pie

1. Roll out the pastry to approximately 1/4cm thick. Make a rectangle long enough to cover the bottom and sides of your loaf tin, with enough pastry left over to make a lid.
2. Carefully line the tin with the pastry, leaving the remaining pastry aside for the lid.
3. Press the vegan sausages into the bottom of the pie to create an even layer. If your vegan sausages have skins, remove them first.
4. Spread the cranberry sauce over the sausage layer.
5. Press the prepared stuffing into an even layer over the cranberry sauce.
6. Add a thin layer of the softened cabbage on top.
7. Use the remaining pastry to make a lid for the pie. Press the edges together to seal.
8. Cut a few small holes in the lid to allow steam to escape and help prevent the pastry from becoming soggy. If you have any leftover pastry, use it to decorate the top.
9. Brush the top of the pie with dairy-free milk to give it a golden finish.
10. Bake for 30–40 minutes, or until the pastry is golden brown.
11. Remove from the oven and allow to cool slightly before carefully removing from the tin and serving.

Top Tips

To make this recipe even easier you could buy ready made pastry. With Christmas being such a busy time of year I sometimes buy a sheet of ready rolled pastry to make a super quick version of this pie.

FAQs

• Which Vegan Milk Is Best For Baking?
• What Can I Bake that is Vegan?

Recipes Similar To Vegan Christmas Pie Recipe

• Vegan Pesto Swirls
• Vegan Christmas Pudding Cookies
• Vegan Cinnamon Rolls

Vegan Christmas Pie Recipe

0.0 from 0 votes

Course: MainDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

30

minutes

Cooking time

40

minutes

Total time

2

hours 

10

minutes

A Vegan pie filled with layers of festive food including sausage, stuffing, cranberry and cabbage.

Ingredients

• For The Pastry

• 300g Plain Flour

• 1 tsp Salt

• 200g Vegan Butter Block

• 1 tbsp Water

• For The Filling

• 150g Vegan Sausages

• 1 Pack Paxo Sage and Onion Stuffing Mix

• 2 tbsp Smooth Cranberry Sauce

• Roughly 200g Red Cabbage (or green cabbage or sprouts)

• 1/2 tsp Cider Vinegar

• 2 tbsp Dairy free Milk

Directions

• For The Pastry
• Cut up the vegan butter block into small cubes. Add the flour and rub together with your fingers until you get a breadcrumb consistency.
• Mix in the salt.
• Add 2 tsp cold water and mix together. If the dough is too crumbly add another teaspoon of water.
• Refrigerate for 30 minutes
• Preheat the oven to 180ºc/350ºf and grease and line a large loaf tin with baking paper.
• For The Filling
• Finely shred the cabbage and cook in a pan with the 1/2 tsp vinegar until softened. Set aside.
• Make the Paxo according to the packet instructions.
• To Assemble
• Roll out the pastry to about 1/4cm thick. It should be a rectangle long enough to cover the bottom and sides of you tin with enough left for a lid. Carefully line the tin with pastry, leaving the lid aside.
• First press the sausage into the bottom of the pie so that you have a layer of sausage covering the base. Most vegan sausages do not have a skin but if yours do then remove the skin first.
• Spread over the cranberry sauce.
• Next press the stuffing mix into a layer over the cranberry sauce.
• Top with a thin layer of cabbage.
• Use the remaining pastry to make a lid for the pie. Cut a few small hole with a knife to allow the steam to leave the inside of the pie (this stops it becoming soggy). If you have any left over pastry you can use this to decorate.
• Brush the top of the pie with the dairy free milk to give it a shine.
• Bake in the oven for 30-40 minutes until he pastry is golden brown.

Comments

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