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Plant based and onion pie
  • Prep Time
  • Cook Time
  • Serves

Plant based and onion pie

What you need...

  • 60g Crackd the no-egg egg
  • 280g Cathedral City plant-based cheese, grated
  • 200ml Plant milk
  • 70g Vitalite spread
  • 2 Onions finely sliced
  • 1 Medium potato peeled and cut into cubes
  • 1 Pack of ready rolled shortcrust pastry
  • 1 Tablespoon plain flour
  • ½ Teaspoon english mustard
  • ½ Teaspoon cayenne pepper
  • ½ Teaspoon salt and freshly ground black pepper

What you do...

  1. Preheat the oven to 180C gas mark 4 or 160C Fan
  2. Place the cubed potato into a pan of boiling water cook and it until soft then drain and leave to one side.
  3. Roll out the pastry and line a lightly greased 8-inch pie dish whilst keeping a third back for the lid of the pie. Prick the base with a fork several times and place it in the fridge to keep it cool.
  4. Melt 30g of the Vitalite spread in a frying pan and gently cook the sliced onions until soft.
  5. Pour the plant-based milk in a saucepan and bring to a gentle simmer.
  6. Melt the remaining Vitalite spread in another saucepan and add the flour. Mix well and cook on medium heat for 1 minute.
  7. Slowly pour the hot milk into the flour and Vitalite mix whilst whisking all the time. Add the mustard, cayenne pepper, salt and black pepper and cook for 3 -4 minutes on a low simmer.
  8. Remove the sauce from the heat and add the potatoes, onion, cheese and Crackd The No-Egg Egg and stir together with a spoon until fully combined.
  9. Pour the mixture into the pie dish and cover it with the remaining pastry whilst crimping the edges together with your hands or a fork.
  10. Place the pie dish into the oven and cook for 30-40 minutes until the pastry is golden brown.
  11. Serve with mixed steamed vegetables of your choice.

Have you tried...

Plant Based Grated

Dairy free alternative to cheese

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