Vegan Pastry Pithivier
I am about to make one hell of a statement. Brace yourself for this. Are you ready? This is simply... take a deep breath... the best recipe I have ever made. There, the cats out of the bag! Now, I don't say this lightly, as in my (not so ) humble opinion, I've made lots of amazing and very delicious recipes. However, this one is a baby that I am super proud of. This is the recipe that replaces that centre stage item in a Sunday roast or dinner party. It is the recipe that you can eat hot or cold for lunch, dinner or both. It's the item that everybody loves so much that it's going to end up wowing our Christmas crowd this year! Yes, it really is that good.
Not only is this bad boy the mother of all things vegan delicious, it is also a powerhouse when it comes to packing a nutritional punch and an abundance of protein for you and yours. Loaded with nuts, seeds and whole grains this beauty of a dish will kick any average nut roast to the curb. Come on then, let's crack on with it. It would be just rude not to share this one.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
2 x 375g ready roll puff pastry Check its vegan
1 cup pecans
1 tbsp apple cider vinegar
3 tbsp dark soy sauce
1/4 cup + 10 tbsp filtered water
1 clove garlic
1/4 cup milled chia seeds
1 tsp liquid smoke
1 tsp dried thyme
1 tsp dried sage
1 tsp dried rosemary
1 tsp ground cumin
1 tsp garlic granules
1/2 cup sunflower seeds
1 1/2 cups oats
1 slice wholemeal bread
2 tbsp nutritional yeast
1 x 400g tin green lentils or 1 1/2 cups of cooked lentils
2 tbsp almond milk for glazing
1 tbsp golden linseeds for decoration
Preheat the oven gas mark 5/375F
In a food processor blend together the pecans, vinegar, soy sauce, garlic clove, liquid smoke and 10 tbsp of water.
Pop them into a large mixing bowl. (This will need to be big enough to hold the entire recipe.)
In a small bowl combine your 1/4 cup of water and chia seeds and set to one side to become gelatinous.
Now using your food processor grind up your herbs, cumin, garlic granules, sunflower seeds, oats bread and nutritional yeast until you have a clumpy sand consistency.
Now add all of your ingredients including your chia mix and green lentils into the large mixing bowl and stir until combined.
Roll out your first piece of pastry and keep it on the greaseproof liner it came in.
Take a large round dinner plate and lay it on your pastry.
Carefully cut around it and remove any excess pastry from around your circle shape.
Pop your pie filling in the centre of your circle leaving a couple of cms around the edge to allow for sealing.
Mould your filling into a dome shape with your hands.
Now, cut your second piece of pastry into the same size circle as you did before and gently lay it over the top of your filling.
Using your hands stroke the pastry over the filling and gently press the edges together.
Now using your fingers and thumbs crimp the edges of your pastry together in whichever pattern you choose.
Score the top of your pastry dome in a diagonal line to form a criss-cross pattern.
Brush your pastry with almond milk and sprinkle with your linseeds.
Bake in the oven for 40 minutes or until golden and crisp.
Serve either as the centre of a roast dinner with gravy or as a picnic dish with houmous and roasted vegetables.
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