Vegan Courgette Pie Recipe

I had a friend staying over who is vegan so I stepped up to the challenge of making my first vegan meal and one that was more exciting than just a plate of veg!

This recipe was based on a recipe in the ‘River Cottage Veg’ book that is very similar, but not vegan as it contains eggs and butter and I simplified it for ease. I learnt that filo pastry is vegan which was an awesome and meal saving discovery!

The rice soaks up the juices from the courgettes as the pie cooks. It’s great eaten straight out of the oven with a side salad or as a cold lunch. Plus, if you make it just for yourself then you will have lunch sored for the next couple few days!

Serves 4 (in 2 separate dishes)

600g courgettes grated ( I got a pack of 3 hence the 600g!)

100g white rice – I used basmati but you could use long grain

1 red onion chopped finely

100g vegan cheese – you could use cheddar, feta or goats

3 tbsps olive oil

Handful of parsley finely chopped

1 pack of filo pastry

Salt, pepper (and chilli flakes) to season

 

Preheat the oven to 180 oC.

Mix the courgette, rice, onion, cheese, oil, parsley and seasoning together in a large bowl

Take a sheet of filo pastry, lightly brush with more olive oil and line the bottom of an oven proof dish. Keep on doing this, using half the pack of filo sheets. Let the excess hand over the edge of the dish.

Add half the filling

Fold over the pastry edges into the centre, enclosing the filling.

Do this with another dish, or cook the first one then the second one.

Bake for about 45 minutes until golden brown.

Let me know if you make it!