This comforting vegan pie transforms classic cauliflower cheese into a hearty main dish, featuring a creamy sauce, tender cauliflower, protein-rich butter beans, and a crispy golden pastry top.
Ingredients
- 2 tbsp vegan butter
- 2 onions, finely chopped
- 2 tbsp plain flour
- 750ml unsweetened plant-based milk
- 1 medium cauliflower, cut into small florets
- 2 x 400g tins of butter beans, drained and rinsed
- 6 tbsp nutritional yeast
- 2 tsp English mustard
- 1 tsp freshly ground nutmeg
- Juice of 1/2 lemon
- 200g grated vegan cheese
- Salt and pepper to taste
- 500g vegan-friendly shortcrust pastry
Method
- Prepare the sauce:
- Melt vegan butter and cook onions until translucent
- Add flour, then gradually whisk in milk
- Simmer until slightly thickened
- Cook the cauliflower:
- Boil cauliflower florets for 3 minutes, then drain
- Assemble the filling:
- Add cauliflower, beans, nutritional yeast, mustard, nutmeg, lemon juice, and half the cheese to the sauce
- Pour into a 24cm pie dish and top with remaining cheese
- Prepare the pastry:
- Roll out pastry and cut a circle to fit the pie dish
- Place pastry over filling and crimp edges
- Brush with milk and cut slits for venting
- Bake the pie:
- Cook at 200°C fan for 30 minutes until golden
This Creamy Vegan Cauliflower and Butter Bean Pie is a delicious twist on traditional comfort food. The combination of creamy cauliflower cheese filling and crispy golden pastry makes for a satisfying and impressive meal. Don’t hesitate to try this recipe – it’s perfect for both casual family dinners and special occasions, and is sure to please vegans and non-vegans alike!