Vegan Asparagus Pie
Delight your taste buds with this Vegan Asparagus Pie, a savory masterpiece that combines tender asparagus, caramelized onions, and a creamy, dairy-free dill sauce, all nestled in a flaky, golden vegan crust. Perfect for spring gatherings or weeknight dinners, this pie highlights fresh, seasonal produce and a rich blend of plant-based flavors, thanks to nutritional yeast and lemon juice for an irresistible dairy-free cheesy tang. With simple steps that allow you to create the crust from scratch and craft a luscious almond milk-based sauce, this recipe is as rewarding to make as it is to eat. Ready in just over an hour and serving up to four, this pie is a sure crowd-pleaser for vegans and non-vegans alike. Whether you’re looking for an elegant centerpiece or a satisfying comfort food, this Vegan Asparagus Pie is your go-to recipe for a wholesome, delicious meal!
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Recipe Information
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
Instructions
Preheat the oven to 180°C (350°F).
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.
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.
Meanwhile, trim the woody ends off the asparagus and cut the spears into bite-sized pieces.
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.
In a small bowl, whisk together the almond milk and cornstarch until smooth.
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.
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.
Add the asparagus mixture to the pie crust, spreading it evenly. Pour the thickened sauce over the top.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Allow the pie to cool for a few minutes before slicing and serving. Enjoy your Vegan Asparagus Pie!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3193 mg | 139% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 13.6 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 603 mg | 46% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
