Yay! xmas dinner is almost here is and to celebrate I made this ultimate vegan butternut squash walnuts and cranberry pie, packed with lots of delicious veggies and walnuts, the maple syrup and cranberries bring a delicious sweet flavour to the filling covered with the most delicious crispy vegan puff pastry.
If you have a vegan guest at home for xmas day and you don´t know what to cook, this is the recipe, with a salad as a side is perfect, the perfect way to make a vegan guest happy.
Everyone can enjoy this vegan butternut squash with walnuts and cranberry pie, if you have leftovers just heat it in the oven for 15 minutes at 180ºC and it will be even more delicious. I really love this recipe, who said vegan food is boring? Try this one and let me know!
1/4 cup olive oil
3 leeks, chopped
4 garlic cloves, chopped
a red onion, chopped
500g sweet potatoes cut into small cubes
500g butternut squash cut into small cubes
1 cup cherry tomatoes, sliced
350g broccoli, cut in small pieces, keep just the florets
1 tsp oregano
1 tsp thyme
1/2 tsp ground pepper
1/2 tsp Himalayan salt
1/3 cup maple syrup
juice of a lemon
100g whole walnuts
1 cup dried cranberries
a cup water
1/2 cup tomatoe sauce
a block of vegan puff pastry
preparation time: 15 minutes
total time: 40 minutes
serving size: 6 serves
In a large casserole at medium heat, add the olive oil, once is warm, cook the leeks and garlic until gold, then add the red onion, cook for another minute and incorporate sweet potatoes and butternut squash cubes.
Add the cherry tomatoes, broccoli, oregano, thyme, pepper, salt, maple syrup, lemon, walnuts and cranberries, cook at high heat for 3 minutes, then add the water and tomatoe sauce, cook at medium heat for 15 minutes or until the water has been reduced.
Check if the butternut squash and sweet potatoes are tender, if not add more water and cook until all the veggies as soft and ready to eat.
Preheat the oven to 200ºC.
In a rectangular mold cover the inside of it with the vegan pastry puff, remove the excess of the sides and knead the excess to use on top.
Once the filling is ready and cold, fill the mold and make pressure down, so you don´t leave any gap in the filling, then cover the top with the vegan puff pastry.
In this recipe, using a star shaped cookie cutter, I made three starts and put them on top.
Bake it in the lowest part of the oven at 200ºC for 15 minutes or until golden.
Leave it to chill for 10 minutes before serving.