Vegan spinach and potato pie
If you are a spinach lover, you absolutely must try this quick and easy to make vegan spinach and potato pie. You can serve it for a vegan aperitif or as a vegan first course. If you are looking for more vegan spinach recipes, I recommend you try my yufka dough rolls stuffed with spinach and tofu or my savoury pies with mushrooms.
Why you'll love this smoked tofu recipe
- Simple: this vegan spinach pie is easy to make and only requires a few simple steps.
- Quick: in just a few minutes of preparation your dairy free spinach and potato pie will be ready to bake.
- With frozen spinach: if you don't have fresh spinach, don't worry, this savoury pie is also good with frozen spinach.
- No eggs: this vegan savoury pie contains no egg. The egg acting as a binder is in fact replaced by a cream of solid tofu, noble yeast, Kala namak, and cornflour (maize flour)
Here are all the ingredients you'll need
Ingredients
- 1 rectangular puff pastry
- 350 g frozen spinach
- 2-3 small potatoes
- ½ red onion
- 1 Tbsp extra virgin olive oil
- Salt & pepper to taste
To replace egg (binder)
- 150 g solid tofu in natural form
- 100 ml water
- 1 Tbsp nutritional yeast
- 1 teaspoon Kala namak (Indian black salt)
- 1 tsp cornstarch (cornflour)
- Salt & pepper to taste
Preparation (step-by-step)
1. Put the frozen spinach in a non-stick frying pan and cook over medium-low heat, turning the frozen blocks from time to time.
2. Meanwhile, peel the potatoes and cut the onions as desired. Remember that cutting the potatoes small will make them ready faster.
3. Remove the spinach from the pot and set aside once it is no longer frozen.
4. In the same frying pan, put a little oil and sauté the potatoes and red onions until they are cooked. If necessary, add a drop of water to speed up cooking.
5. Meanwhile, prepare the tofu binder to replace the egg by putting 150g tofu, 1C noble yeast, 1c Kala namak, 1c cornflour and 100ml water in a high-sided container.
6. Blend everything with an immersion blender until you get a cream.
7. Put the spinach, potatoes and onions and the tofu cream in a bowl. Mix well with a spoon.
8. Place the puff pastry on a high-sided baking tray with baking paper.
9. Poke holes with a fork in what will be the base of your savoury pie.
10. Place the spinach, potato and tofu filling in the baking tin and close the edges of the puff pastry by securing the ends with the tines of a fork.
11. Bake at 200°C ventilated function for 40 minutes or until the puff pastry is golden brown.
12. Before cutting or serving your savoury pie, let it rest for at least 5 minutes out of the oven.
Storage tips
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Vegan spinach and potato pie
Equipment
- 1 high-sided baking tray (15×30)
- immersion blender
Ingredients
- 1 rectangular puff pastry
- 350 g frozen spinach
- 2-3 small potatoes
- ½ red onion
- 1 Tbsp extra virgin olive oil
- as needed salt & pepper
To replace egg (binder)
- 150 g firm tofu
- 100 ml water
- 1 Tbsp nutritional yeast
- 1 tsp Kala namak seasoning (black Indian salt)
- 1 tsp Corn starch
- as needed salt & pepper
Instructions
- Put the frozen spinach in a non-stick frying pan and cook over medium-low heat, turning the frozen blocks from time to time.
- Meanwhile, peel the potatoes and cut the onions as desired. Remember that cutting the potatoes small will make them ready faster.
- Remove the spinach from the pot and set aside once it is no longer frozen.
- In the same frying pan, put a little oil and sauté the potatoes and red onions until they are cooked. If necessary, add a drop of water to speed up cooking.
- Meanwhile, prepare the tofu binder to replace the egg by putting 150g tofu, 1C noble yeast, 1c Kala namak, 1c cornflour and 100ml water in a high-sided container.
- Blend everything with an immersion blender until you get a cream.
- Put the spinach, potatoes and onions and the tofu cream in a bowl. Mix well with a spoon.
- Place the puff pastry on a high-sided baking tray with baking paper.
- Poke holes with a fork in what will be the base of your savoury pie.
- Place the spinach, potato and tofu filling in the baking tin and close the edges of the puff pastry by securing the ends with the tines of a fork.
- Bake at 200°C ventilated function for 40 minutes or until the puff pastry is golden brown.
- Before cutting or serving your savoury pie, let it rest for at least 5 minutes out of the oven.
I hope you enjoyed the recipe, see you soon!
