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!

A certain Chief Taste Tester wrinkled his nose a bit when I said this is what I was making.  Hummus and vegetable pie??  Hummus and vegetables.  Together?  In a pie?

He enjoys cooking from time to time but only as long as it’s in his comfort zone.  He’ll help ‘stress test’ some of my recipes, making sure I’ve not written them to be too complicated.  But if he’s cooking dinner and I’m not involved it has to be within certain parameters – namely he’s made it before.  So he’s not adventurous with ingredients.

He’s a lot better when it comes to eating than he was for a very long time.  When we first met he lived on toad in the hole and chips.  Literally.  Freezer full of them.  And he’d make his mind up he didn’t like something before he’d even tried it and there was NO persuading him otherwise.

Now he’ll actually try something and more often than not he ends up enjoying it.  Thankfully the same happened with this hummus and vegetable pie.

I mean, look at all that lovely veg.  Is it really sooo weird to mix it with hummus and stick it in pastry?

I’m so glad I didn’t listen to the wrinkled nose because this is just delish!  Like I could eat the whole pie.  On my own.  DE-lish.  The hummus makes everything creamy and binds the veg together perfectly.  And the addition of camilina seeds gives a lovely, mild nutty crunch.  You can leave them off or sub with sesame seeds if you can’t get hold of them though.

This is such an easy pie to make for a truly delicious dinner time treat.  Or lunchtime.  This thing is even good cold packed up into a lunch box with a crisp salad!

And if you use bought puff pastry (because life is busy enough right?) making this creamy vegetable pie is just a few simple steps:

• Roast the veg first to give it that lovely caramelised flavour
• Leave it to cool for just a few minutes before mixing it with the hummus
• Unfurl your pastry, divide in half and roll out a little thinner.  Because that means bigger pie and more veg and what’s not to get excited by about that?
• Lay one half onto your prepared tray (don’t try lifting the whole pie onto the tray, you need to build it ON the tray <– learnt that the hard way).  You also need to roll the top slightly bigger than the bottom too
• Spoon on your lovely hummusy veg, leaving a small gap round the edge – this is so you have something to attach the pastry top to!
• Cover with the second piece of pastry, ‘egg’ wash the whole lot, sprinkle with your seeds (or not) and bake until golden and crispy

I’ve called it egg wash because after much digging and asking on Instagram the best vegan pastry glaze I’ve found is a combo of almond milk and turmeric.  You’re using such a tiny amount of turmeric that it’s flavourless and perfect for sweet or savoury golden pastry goodness!

We actually had this vegan vegetable pie for our Christmas dinner last year – because it can be made in advance and because it’s SO tasty.  It’s the perfect winter warmer.  And goes with so many different sides:

• Traditional roasted vegetables and gravy (by the way, try roasting radishes along with your sprouts!  You’re welcome)
• Speaking of sprouts – par boil then saute with walnuts and shallots
• Creamy vegan winter slaw – because yes, I’d eat coleslaw with pretty much anything
• Root vegetable gratin
• Vegan cauliflower cheese – with a divine crispy breadcrumb topping

If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)

And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!