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Super tasty vegan roast or Christmas alternative, this vegetable pie is packed full of roast veggies and hummus all wrapped up in crisp puff pastry! #vegetablepie #veganrecipes #vegetablepierecipe #roastedvegetables #hummus | Recipe on thecookandhim.com

Hummus and Roasted Vegetable Pie

Prep: 15 mins | Cook: 70 mins | Total: 85 mins | Quantity: 4 portions

Ingredients

  • 1 red onion – peeled and roughly diced
  • 1/2 head of broccoli – broken into small(ish) florets
  • 1 pepper – yellow or red as they’re sweeter – stalk and seeds removed and flesh roughly diced
  • 1 large courgette – roughly diced
  • 1 carrot – peeled or scrubbed clean and roughly diced
  • 1/4 cup Hodmedods Camelina Seeds
  • 1 tblsp olive oil
  • 2 tsp garlic powder
  • 1 tsp ground cumin
  • 4 sprigs fresh thyme – leaves only
  • salt and pepper
  • 200g hummus – the flavour is up to you or you could use this caramelised onion hummus
  • 375g pack ready rolled puff pastry – lots of own supermarket brands and Jus Rol are vegan

Glaze:

  • 1-2 tblsp unsweetened almond milk
  • pinch turmeric
  • poppy, sesame and/or camelina seeds

Instructions

  1. Heat your oven to 180 Fan / 200 C / 400 F / Gas 6.  Line a large baking sheet with greaseproof or a silicon mat
  2. Put all the prepared veg into a large bowl along with the olive oil, garlic powder, cumin, thyme leaves and plenty of seasoning.  Give everything a good stir till the veg is coated then tip onto your tray and roast for 30 minutes
  3. Remove from the oven and leave to cool for 10 minutes then stir in the hummus and camelina seeds
  4. Unroll your puff pastry sheet then cut in half.  Using a rolling pin, roll out one half of the pastry to just a little bit bigger.  Lay this onto your baking sheet
  5. Spoon the veg mixture onto your pastry base, flattening the top so it's all an even layer, but leaving a 1 inch border all the way round the edge
  6. Stir or whisk together the almond milk and turmeric and brush round the border
  7. Take the other half of pastry and roll that so it's a little bit bigger than the base then carefully lay over the top of the veg.  
  8. You can crimp, fork or fold to seal the edges then brush some more milk/turmeric over the whole of the top before cutting  2-3 slashes in the top of the pastry
  9. Optional: sprinkle with seeds of choice - I used poppy and some more camelina seeds
  10. Bake in the oven (same temperature) for around 40 minutes until the pastry is crisp and golden
  11. Serve immediately or cool and chill in the fridge

Notes

  • Once you've built your pie and glazed it, keep it chilled in the fridge for 4-5 days
  • When you've cooked it or have leftovers you can chill in the fridge for 4-5 days then reheat at 180 Fan / 200 C / 400 F / Gas 6 for 35-40 minutes - just check that it's piping hot in the centre

Recipe by The Cook & Him at https://thecookandhim.com/recipes/hummus-and-roasted-vegetable-pie/