4
Vegan Cheese and Onion Pie
Recipe by
Medium
60 mins
INGREDIENTS:
- 60g Crackd® The No-Egg Egg®
- 280g Cathedral City plant-based cheese, grated
- 200ml Plant milk
- 70g Vitalite spread
- 2 onions finely sliced
- 1 medium potato peeled and cut into cubes
- 1 pack of ready rolled short crust pastry
- 1 tablespoon plain flour
- ½ teaspoon English mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon salt and freshly ground black pepper
METHOD:
- Preheat the oven to 180C gas mark 4 or 160CFan
- Place the cubed potato into a pan of boilingwater cook and until soft then drain and leave to one side.
- Roll out the pastry and line a lightly greased8-inch pie dish whilst keeping a third back for the lid of the pie. Prick the base with a fork several times and place in the fridge to keep cool.
- Melt 30g of the Vitalite spread in a fryingpan and gently cook the sliced onions until soft.
- Pour the plant-based milk in a saucepan andbring to a gentle simmer.
- Melt the remaining Vitalite spread in anothersaucepan and add the flour. Mix well and cook on medium heat for 1 minute.
- Slowly pour the hot milk into the flour and Vitalite mix whilst whisking all the time. Add the mustard, cayenne pepper, salt and black pepper and cook for 3 -4 minutes on a low simmer.
- Remove the sauce from the heat and add the potatoes, onion, cheese and Crackd® The No-Egg Egg® and stir together with a spoon until fully combined.
- Pour the mixture into the pie dish and cover with the remaining pastry whilst crimping the edges together with your hands ora fork.
- Place the pie dish into the oven and cook for 30-40 minutes until the pastry is golden brown.
- Serve with mixed steamed vegetables of your choice.
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