This savory, flavor-filled, vegan veggie pie is one of our favorite cool weather recipes. It has a flaky dough, made with vegan butter, a Dijon mustard spread, a lot of caramelized green onions, and delightful thin slices of butternut squash, carrots, and potato. Is your mouth watering yet? Everything in this savory pie is then well seasoned with paprika, chili flakes, pepper, garlic powder, and olive oil. The final step is arranging the veggies in concentric circles, giving the pie a beautiful look.
It definitely is a crowd-pleaser, for vegan and non-vegan people! We recommend having it along with your favorite fresh salad.
This post may include links to purchase items from our affiliates.
Savory Pie Recipe Tips
- A mandolin slicer makes it easy to get the vegetables in even, thin slices. If you don’t have one, use a very sharp knife and do your best to keep the pieces even.
- Be careful not to overmix this recipe. You want to mix the dough at a medium-low speed until you have a sand like texture.
- Julienne is just a fancy word for cutting the vegetables into a matchstick like shape. This will help the green onions cook at an even rate with the other vegetables.
- Have fun with the design of the vegetables and make it your own. Part of the appeal of this dish is definitely how aesthetic it is. (Be sure to tag us @everydaydishes if you make it!)
In the bowl of a standing mixer, add the flour, small cubes of butter, 1 ½ teaspoons salt, and 2 teaspoons of sugar. Mix at medium low speed until you have a sand like texture. Add 4 tablespoons of ice water and mix at medium low speed junt until the dough comes together. Do not over mix. Form a disc with the dough and wrap in plastic. Chill for 30 minutes. Using a very sharp knife or a mandolin, slice the squash and small potato crosswise and the carrots lengthwise, creating ⅛ inch thick slices or less.
Savory Pie with Squash, Carrot, and Caramelized Onions
- Mandolin Slicer
- Stand mixer
what you'll need
- 1 1/3 cup all-purpose flour
- 1 1/2 sticks vegan butter
- 1 1/2 tsp salt plus more for seasoning
- 1 tbsp + 2 tsp vegan cane sugar plus more for seasoning
- 4 tbsp ice water
- 3 cups green onions julienned
- 4 1/2 tbsp olive oil
- 1/2 lb butternut squash
- 1/2 lb carrots
- 1 small potato peeled
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp red chili flakes
- ground pepper
let's do it
- In the bowl of a standing mixer, add the flour, small cubes of butter, 1 ½ teaspoons salt, and 2 teaspoons of sugar. Mix at medium low speed until you have a sand like texture.
- Add 4 tablespoons of ice water and mix at medium-low speed just until the dough comes together. Do not over mix.
- Form a disc with the dough and wrap in plastic. Chill for 30 minutes.
- Meanwhile, caramelize the julienned green onions. In a medium sized skillet on very low heat, add the green onions, 3 tablespoons of olive oil and a pinch of salt.
- Cook, stirring constantly, for about 20 minutes. When the onions have reduced and started to brown, add 1 tablespoon of sugar and mix evenly. Cook for another 2-3 minutes and remove from the heat.
- Using a very sharp knife or a mandolin slicer, slice the squash and small potato crosswise and the carrots lengthwise, creating ⅛ inch thick slices or less.
- Preheat the oven to 350° F/180°C.
- Take out the dough and roll on a lightly floured surface to about ⅛ inch thick. Transfer to a pie mold. Press into corners to trim excess.
- Spread mustard over the dough. Then, spread evenly the caramelized onions with all of their juices. Arrange squash, carrots and potato in concentric circles with rounded edges facing up. Have fun with the design, make it your own.
- Bruch 1 ½ tablespoons of olive oil over the vegetables. Season heavily with salt, and sprinkle garlic powder, paprika, chili flakes and freshly ground black pepper. Finish sprinkling some sugar as well.
- Bake for 1 hour and 15 minutes. By the end, the crust should be golden and the edges of the vegetables browned.
- Let cool, and enjoy!
Recipe and photos by Abril Macías.