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Vegan Veggie Pie

Vegan veggie pie.

Here is yet another brilliant recipe from Kirsty. This makes a great meal – healthy, filling, and very tasty!

Vegan Veggie Pie


8 oz (225g) plain flour
3.5oz (100g) vegan margarine
Pinch of salt

2 potatoes (chunked)
1 Sweet potato (chunked)
1 onion (chopped)
2 tbsp vegan margarine
3 mushrooms (chopped)
2 Vegetable stock cubes dissolved in 1 ΒΌ pint (710ml) of boiling water
1 small head of broccoli
1 small head of cauliflower
2 carrots (chunked)
2 handfuls of lentils
Half a cup of frozen peas
2 tbsp flour

Half-eaten pie

Rub the flour and margarine together with clean hands, then add a pinch of salt. Mix with water until a tacky dough is formed. Split the dough in half and roll out on a floured surface. Use one half to line the base and sides of a large pie dish.

Boil the potatoes for 10 minutes and put to one side. Boil the lentils for 15 mins and put to one side.

Fry the onion in margarine until soft, then add the flour and cook gently for 2 mins. Add stock (dissolved in water) and mix to form a gravy-like liquid. Gently simmer for 3 mins, then add the mushrooms and simmer for 5 mins. Add the rest of the vegetables and cook for 5 mins. Stir well.

Finally, add herbs and seasoning to taste, then place the vegetable mixture in the pastry-lined pie dish. Use the second half of the pastry to make a lid for the pie. Pierce the lid of the pie and bake at 180 degrees C (Gas Mark 4/356 degrees F) for 45mins – 1 hour. If you want the vegetables to be softer leave the pie cooking for longer.