Vegan Asparagus Pie
Delight in the rich, savory flavors of this Vegan Asparagus Pie—an elegant twist on a classic recipe that's perfect for spring gatherings or cozy weeknight dinners. Featuring a flaky, homemade vegan pastry crust, this pie is generously filled with tender asparagus, caramelized onion, and garlic, then topped with a luscious, creamy sauce made from almond milk, nutritional yeast, and fresh dill for a hint of brightness. The addition of lemon juice adds a zesty touch that pairs beautifully with the earthy asparagus. Easy to prepare yet impressive to serve, this plant-based delight is not only dairy-free but also loaded with fresh, wholesome ingredients. Ideal as a main dish, it’s sure to become a go-to favorite for vegans and non-vegans alike. Perfectly balanced in texture and flavor, this Vegan Asparagus Pie will elevate any meal to a gourmet dining experience.
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Ingredients
- 200 grams all-purpose flour
- 100 grams cold vegan butter
- 3 tablespoons cold water
- 300 grams asparagus
- 2 tablespoons olive oil
- 1 medium onion
- 2 whole garlic cloves
- 250 milliliters unsweetened almond milk
- 2 tablespoons cornstarch
- 3 tablespoons nutritional yeast
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
To prepare the pastry, place the all-purpose flour in a mixing bowl. Cut the cold vegan butter into small pieces and add it to the flour. Using a fork or pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs.
Step 3
Slowly add cold water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Step 4
Meanwhile, trim the woody ends off the asparagus and cut the spears into bite-sized pieces.
Step 5
In a skillet over medium heat, heat olive oil. Add the chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and asparagus, and continue to sauté for another 5-7 minutes until the asparagus is tender. Remove from heat.
Step 6
In a small bowl, whisk together the almond milk and cornstarch until smooth.
Step 7
In a saucepan, combine the almond milk mixture, nutritional yeast, chopped dill, lemon juice, salt, and black pepper. Cook over medium heat, stirring constantly, until the sauce thickens, about 3-4 minutes.
Step 8
Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch pie dish. Carefully place the dough into the dish, trimming and crimping the edges as needed.
Step 9
Add the asparagus mixture to the pie crust, spreading it evenly. Pour the thickened sauce over the top.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Step 11
Allow the pie to cool for a few minutes before slicing and serving. Enjoy your Vegan Asparagus Pie!
Nutrition Facts
| Serving size | (1142.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1999.0 |
| Total Fat 112.5g | 0% |
| Saturated Fat 26.6g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3193.4mg | 0% |
| Total Carbohydrate 205.4g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 13.6g | |
| Protein 40.6g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 602.9mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 1536.5mg | 0% |
Source of Calories