Hearty Vegan Vegetable Pie

Wholesome, cheesy, and packed with veggies!This Vegan Vegetable Pie is everything you’d want in a comforting dish — a flaky, homemade crust, savory roasted vegetables, and a cheesy, golden top with a creamy plant-based custard. It’s perfect for weeknight dinners, brunches, or special gatherings. Plus, it’s totally dairy-free, egg-free, and bursting with flavor.

🥧 Vegan Vegetable Pie Recipe

Yield: 1 pie (6–8 slices)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

🧂 Ingredients

For the Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup vegan butter, chilled and cubed
  • 1/4 cup ice-cold water
  • 1/2 teaspoon salt

For the Filling:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 cup vegan cheese, shredded (your favorite variety)
  • Salt and black pepper, to taste

For the Custard:

  • 1 1/2 cups unsweetened almond milk (or any plant-based milk)
  • 2 tablespoons chickpea flour
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric powder
  • Salt and black pepper, to taste

👩‍🍳 Instructions

1. Make the Pie Crust

In a food processor, pulse the flour, salt, and chilled vegan butter until the mixture resembles coarse crumbs. Gradually add ice-cold water, pulsing just until the dough forms.
Shape into a disk, wrap, and chill in the fridge for at least 30 minutes.

2. Preheat Oven

Preheat your oven to 375°F (190°C).

3. Roll Out the Crust

Roll the chilled dough on a floured surface and place it into a pie dish. Trim and crimp the edges as needed.

4. Whisk the Custard

In a bowl, whisk together almond milk, chickpea flour, nutritional yeast, turmeric, salt, and pepper. Set aside.

5. Cook the Veggies

Heat olive oil in a skillet. Sauté onions and garlic until softened. Add bell pepper, zucchini, tomatoes, and broccoli. Cook until just tender. Season to taste.

6. Assemble the Pie

Layer the cooked vegetables into the prepared crust. Sprinkle vegan cheese on top.

7. Pour the Custard

Evenly pour the custard over the vegetables and cheese.

8. Bake

Bake for 40 minutes or until the custard sets and the crust turns golden brown.

9. Cool and Serve

Let the pie cool for a few minutes before slicing. Enjoy warm or at room temperature!

🥄 Nutrition Information (Per Slice – based on 8 servings)

Note: Values may vary slightly depending on the brand of vegan cheese and plant milk used.

  • Calories: ~240
  • Fat: 14g
  • Saturated Fat: 4g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 3g
  • Protein: 6g
  • Vitamin A: 15% DV
  • Vitamin C: 35% DV
  • Calcium: 10% DV
  • Iron: 8% DV